Spring Pea Risotto

I love making this spring pea risotto when I want something creamy, comforting, and full of fresh seasonal flavor. The tender rice and sweet peas come together in a rich dish that feels both light and satisfying.

Why You’ll Love This Recipe

I enjoy how this risotto balances richness with freshness. The peas add a natural sweetness, and the creamy texture makes every bite comforting. I also like how it feels like a special dish while using simple ingredients.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup arborio rice
3–4 cups vegetable or chicken broth, warmed
1 cup fresh or frozen peas
2 tablespoons butter
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup grated parmesan cheese
2 tablespoons lemon juice
salt and pepper to taste

Optional:
fresh mint or parsley
extra parmesan for serving

Directions

I start by heating olive oil and 1 tablespoon of butter in a pan over medium heat. I add the chopped onion and cook until softened, then stir in the garlic.

I add the arborio rice and toast it for a minute, stirring to coat it in the oil and butter.

I begin adding the warm broth one ladle at a time, stirring continuously and letting the liquid absorb before adding more. I repeat this process until the rice becomes creamy and tender.

I stir in the peas during the last few minutes of cooking so they stay bright and fresh.

Once the risotto is done, I remove it from the heat and mix in the remaining butter, parmesan cheese, lemon juice, salt, and pepper.

I finish with fresh herbs if I have them and serve immediately.

Servings and timing

I usually get about 4 servings from this recipe.
Preparation time takes around 10 minutes, and cooking time is about 25–30 minutes.

Variations

I sometimes add asparagus or spinach for more greens. When I want extra richness, I include a splash of cream. I also like adding crispy pancetta or mushrooms for added depth of flavor.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I add a splash of broth or water and warm it gently on the stove to restore its creamy texture.

FAQs

Can I use regular rice instead of arborio?

I can, but it won’t have the same creamy texture.

Do I have to stir constantly?

I stir frequently to help release the starch and create creaminess.

Can I use frozen peas?

I often use frozen peas, and they work perfectly.

How do I know when the risotto is done?

I check that the rice is tender but still slightly firm in the center.

Can I make this dairy-free?

I can skip the butter and cheese or use plant-based alternatives.

Conclusion

I find this spring pea risotto to be a comforting yet fresh dish that’s perfect for any occasion. It’s creamy, flavorful, and a wonderful way to enjoy simple ingredients in a satisfying meal.