Spring Pea Risotto (Print Version)
Creamy Arborio rice with sweet peas, fresh herbs, and Parmesan cheese—a perfect Italian spring dish.
# What You Need:
→ Vegetables & Aromatics
01 - 1 cup fresh or frozen spring peas
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 tablespoons fresh parsley, finely chopped
05 - 1 tablespoon fresh mint, finely chopped (optional)
→ Rice & Broth
06 - 1 1/2 cups Arborio rice
07 - 4 cups vegetable broth, kept warm
→ Dairy
08 - 3 tablespoons unsalted butter, divided
09 - 1/2 cup grated Parmesan cheese (plus extra for serving)
→ Wine & Oil
10 - 1/2 cup dry white wine
11 - 2 tablespoons olive oil
→ Seasoning
12 - Salt and freshly ground black pepper, to taste
13 - Zest of 1 lemon (optional, for brightness)
# Directions:
01 - In a medium saucepan, bring the vegetable broth to a simmer and keep it warm over low heat.
02 - In a large, heavy-bottomed skillet or saucepan, heat olive oil and 1 tablespoon butter over medium heat. Add the onion and sauté for 2–3 minutes until translucent.
03 - Stir in the garlic and cook for 1 minute until fragrant.
04 - Add the Arborio rice and stir for 2 minutes to toast the grains.
05 - Pour in the white wine and cook, stirring, until it is nearly absorbed.
06 - Add a ladleful (about 1/2 cup) of warm broth to the rice, stirring gently. Allow the liquid to absorb before adding the next ladleful. Continue this process, stirring often, for 18–20 minutes, or until the rice is creamy and al dente.
07 - When about 5 minutes of cooking remain, add the peas to the risotto.
08 - Once the rice is cooked and the peas are tender, remove from heat. Stir in the remaining 2 tablespoons butter, Parmesan cheese, parsley, mint (if using), and lemon zest. Season with salt and pepper to taste.
09 - Serve immediately, garnished with extra Parmesan and fresh herbs if desired.
# Expert Tips:
01 -
- The fresh peas add bursts of sweetness that cut through the rich, creamy rice in the most perfect way.
- It comes together faster than you would expect from something this elegant and restaurant worthy.
- Leftovers actually taste incredible the next day, if you somehow manage to have any.
02 -
- Cold broth stops the cooking process abruptly and leads to unevenly cooked rice.
- Stirring too vigorously can break the rice grains and make the texture gummy instead of creamy.
- The risotto will continue to thicken after you remove it from heat, so stop adding broth when it still looks slightly loose.
03 -
- Grate your Parmesan fresh from a block because pre grated cheese does not melt as smoothly into the rice.
- Reserve a splash of pasta water or extra broth to loosen the risotto right before serving if it gets too thick.
- Room temperature ingredients emulsify better at the end, so take your butter and cheese out of the fridge while the rice cooks.