Spring Pea Risotto (Printable)

Creamy Arborio rice with sweet peas, fresh herbs, and Parmesan creates this vibrant Italian dish perfect for spring dining.

# 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)

# How-To:

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 Advice:

01 -
  • The natural sweetness of spring peas cuts through the rich, creamy rice perfectly
  • It comes together faster than you expect once you get into the rhythm of adding broth
  • Leftovers reheat beautifully for lunch the next day, if there are any
02 -
  • Do not wash the rice before cooking, as you need that surface starch to create the creamy texture
  • Constant stirring is not necessary, but frequent stirring helps release starch and prevents sticking
  • The risotto will continue to thicken as it sits, so serve it slightly looser than you might expect
03 -
  • Toast the rice until it smells slightly nutty before adding wine, which helps the grains maintain texture
  • Room temperature ingredients incorporate more easily at the finishing stage for a smoother result

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