Spring Pea Risotto with Parmesan (Printable)
Creamy Arborio rice with sweet peas, nutty Parmesan, and fresh basil creates a vibrant Italian dish perfect for spring dining.
# 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)
→ Herbs and Seasoning
10 - 1/3 cup fresh basil leaves, sliced
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
# How-To:
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 until fragrant.
03 - Stir in the Arborio rice and cook, stirring constantly, until the grains are lightly toasted and opaque around the edges, 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 gradual process should take 18–22 minutes for the rice to become tender and creamy.
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 generously with salt and pepper to taste.
07 - Serve immediately while hot, garnished with extra Parmesan and fresh basil leaves.
# Expert Advice:
01 -
- The peas bring this bursts sweetness that cuts through all that creamy richness
- It comes together faster than youd expect for something that tastes this restaurant-worthy
02 -
- I once tried rushing this by dumping all the broth in at once and ended up with cooked rice floating in soup instead of proper risotto
- Stirring isnt just about preventing sticking—it actually helps release the starch that makes it creamy
03 -
- Taste the rice at the very end—it should be tender but still have a tiny bit of resistance in the center
- The risotto will continue thickening as it sits so you might want it slightly looser than you think you want