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Spring Pea Risotto

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A creamy and comforting spring pea risotto made with tender arborio rice, sweet peas, and a hint of lemon for a fresh and satisfying seasonal dish.

Ingredients

  • 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
  • Fresh mint or parsley (optional)
  • Extra parmesan for serving (optional)

Instructions

  1. Heat olive oil and 1 tablespoon of butter in a pan over medium heat.
  2. Add the chopped onion and cook until softened, then stir in the garlic and cook until fragrant.
  3. Add the arborio rice and toast for about 1 minute, stirring to coat the grains.
  4. Begin adding warm broth one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more.
  5. Continue this process until the rice is creamy and tender, about 25–30 minutes.
  6. Stir in the peas during the last few minutes of cooking.
  7. Remove from heat and mix in the remaining butter, parmesan cheese, lemon juice, salt, and pepper.
  8. Garnish with fresh herbs and extra parmesan if desired, then serve immediately.

Notes

  • Use warm broth to help the risotto cook evenly.
  • Stir frequently to release the starch and create a creamy texture.
  • Frozen peas work just as well as fresh.
  • Add asparagus or spinach for extra greens.
  • A splash of cream can make the risotto even richer.
  • Top with crispy pancetta or sautéed mushrooms for added flavor.
  • Store leftovers in the refrigerator for up to 2 days.
  • Reheat gently with a splash of broth or water to restore creaminess.
  • For a dairy-free version, skip butter and cheese or use plant-based alternatives.

Nutrition

Find it online: https://cookedbymaya.com/spring-pea-risotto/