Spring Pea Risotto Parmesan Basil (Printable)
Creamy Arborio rice with sweet peas, fresh basil, and Parmesan in 45 minutes
# 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, 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
# Directions:
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.
07 - Serve immediately, garnished with extra Parmesan and fresh basil.
# Expert Suggestions:
01 -
- The bright sweetness of fresh peas cuts through the rich, creamy rice in a way that feels like spring on a spoon
- It's deceptively simple once you get the rhythm down, and it always impresses dinner guests who think you spent hours stirring
02 -
- Never wash Arborio rice before cooking—the surface starch is what creates that creamy consistency
- The final texture should be flowing, not stiff, and the rice should still have a slight bite at its center
03 -
- If your risotto becomes too thick before serving, stir in another splash of warm broth to loosen it up
- Leftovers make incredible arancini—just form into balls, bread, and fry the next day