Spring Pea Risotto with Parmesan (Print Version)
Creamy Arborio rice with sweet peas, Parmesan, and fresh basil for a satisfying Italian-inspired meal.
# What You Need:
→ Rice and Broth
01 - 1 1/2 cups Arborio rice
02 - 5 cups low-sodium vegetable broth, kept warm
→ Vegetables and Aromatics
03 - 1 tablespoon olive oil
04 - 2 tablespoons unsalted butter
05 - 1 small yellow onion, finely diced
06 - 2 garlic cloves, minced
07 - 1 1/2 cups fresh or frozen spring peas
→ Dairy and Cheese
08 - 1/2 cup freshly grated Parmesan cheese, plus extra for serving
09 - 2 tablespoons heavy cream (optional, for extra creaminess)
→ Herbs and Seasoning
10 - 1/3 cup fresh basil leaves, sliced (chiffonade)
11 - 1/4 cup chopped fresh parsley (optional)
12 - 1 teaspoon lemon zest
13 - 1 tablespoon lemon juice
14 - Salt and freshly ground black pepper, to taste
# Directions:
01 - In a medium saucepan, warm the vegetable broth over low heat and keep it gently simmering.
02 - In a large, heavy-bottomed skillet or Dutch oven, heat olive oil and 1 tablespoon butter over medium heat. Add the onion and sauté until translucent, about 4 minutes. Add the garlic and cook 1 minute more.
03 - Stir in the Arborio rice and cook, stirring constantly, until the grains are lightly toasted and opaque, about 2 minutes.
04 - Add a ladleful (about 1/2 cup) of warm broth to the rice, stirring frequently until most of the liquid is absorbed. Continue adding broth one ladleful at a time, stirring and letting the liquid absorb before adding more. This process should take 18–22 minutes.
05 - When the rice is almost al dente and creamy, stir in the peas. Cook for 2–3 minutes until peas are tender and bright green.
06 - Remove from heat. Stir in the remaining 1 tablespoon butter, Parmesan cheese, heavy cream (if using), basil, parsley, lemon zest, and lemon juice. Season with salt and pepper to taste.
07 - Serve immediately, garnished with extra Parmesan and fresh basil.
# Expert Tips:
01 -
- The bright sweetness of fresh peas cuts through the rich, savory rice in the most satisfying way
- Its one of those dishes that makes people think you spent hours cooking when it really just needs attention and stirring
02 -
- Stirring frequently helps release the rice starch and prevents sticking, but you dont need to stir constantly
- The risotto is done when the rice is tender but still has a slight bite in the center
03 -
- Leftovers reheat surprisingly well with a splash of broth, though the texture will be more like thick rice pudding than proper risotto
- If the rice is still crunchy but youre out of broth, use hot water for the last few ladles