Spring Pea Risotto (Printable Version)
Creamy Arborio rice with sweet peas, fresh herbs, and Parmesan for a light yet satisfying Italian dish.
# 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
→ 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
# How to Make It:
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, and lemon zest. Season with salt and pepper to taste. Serve immediately, garnished with extra Parmesan and fresh herbs if desired.
# Expert Insights:
01 -
- The texture is silk against the spoon, with each grain of rice keeping just enough bite to feel substantial
- Fresh mint and parsley wake up the creamy richness like a breeze through an open window
02 -
- Adding cold broth to hot rice shocks the grains and ruins the texture, so never skip warming the broth first
- The constant stirring is what releases the starch and creates that restaurant quality creaminess
03 -
- Let the risotto rest for 2 minutes off heat before serving to allow the flavors to meld together
- The lemon zest is optional but I never skip it because it makes everything taste brighter and fresher