Spring Pea Risotto (Printable)
Vibrant Arborio rice slowly simmered with sweet peas, fresh herbs, and Parmesan for a creamy Italian classic.
# 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)
# Directions:
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 Suggestions:
01 -
- The starchy rice creates its own silky sauce without any heavy cream
- Fresh mint and parsley make it taste like spring in a bowl
- Its impressive enough for dinner guests but simple enough for a Tuesday
02 -
- Cold broth stops the cooking process and makes the rice release starch unevenly
- Over stirring can break the rice grains but under stirring makes it stick
- Letting risotto sit even for 5 minutes transforms it from creamy to gummy
03 -
- Warm your serving bowls in the oven so the risotto stays hot longer
- Grate the Parmesan fresh from a wedge it melts into the rice much better