Spring Pea Risotto with Parmesan (Printable)

A creamy Italian risotto with sweet peas, fresh basil, and nutty Parmesan cheese. Perfect for a light yet satisfying vegetarian meal.

# What You'll 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

# Steps:

01 - In a medium saucepan, warm the vegetable broth over low heat and keep it gently simmering throughout the cooking process.
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. Serve immediately, garnished with extra Parmesan and fresh basil.

# Expert Tips:

01 -
  • The restaurant quality texture you get from proper risotto technique makes everyone feel spoiled
  • Spring peas bring natural sweetness that balances the rich Parmesan perfectly
  • Its one of those dishes that looks impressive but comes together with pantry staples and freezer peas
02 -
  • The stirring myth has been busted by chefs—you don't need to stir constantly, just frequently enough to prevent sticking
  • Your risotto will continue to thicken as it sits, so aim for it to be slightly looser than your ideal final consistency
  • Room temperature broth works fine if you forget to warm it first, just expect slightly longer cooking time
03 -
  • Grate your Parmesan fresh from a wedge rather than buying pre grated for better melting and flavor
  • Use a microplane for the lemon zest to avoid the bitter white pith
  • If using frozen peas, don't bother thawing them first—they'll cook through in those final minutes

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