Spring Pea Risotto (Printable)
Creamy Arborio rice with sweet peas, fresh herbs, and Parmesan cheese creates this vibrant Italian classic.
# What You'll 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)
# Steps:
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 sweetness of spring peas cuts through the rich, creamy rice in the most satisfying way
- It comes together in under an hour but tastes like something you'd wait all year for
02 -
- Constant stirring isn't required but frequent attention prevents sticking and ensures even cooking
- The rice should be al dente with a slight bite at the center when it's done
03 -
- Taste your rice at 18 minutes even if it seems done—overcooked risotto can't be saved
- Grate your own Parmesan since pre-grated cheese has anti-caking agents that affect texture