If you’re looking for a dish that wraps up the fresh flavors of spring into a creamy, dreamy bowl, Pea Risotto is about to become your new obsession. This classic Italian recipe balances tender arborio rice with sweet pops of green peas and a mellow hint of lemon, all tied together with a generous swirl of Parmesan. Whether you’re seeking a comfort-filled dinner or an elegant side, Pea Risotto brings together color, texture, and flavor in every spoonful.
Ingredients You’ll Need
Every ingredient in this Pea Risotto recipe is purposefully chosen to let flavor and texture shine. The magic lies in their simplicity, with each component playing a delicious role in the final result. Here’s what you’ll need and why you don’t want to skip a single one:
- Olive oil: Lends a subtle fruitiness and helps sauté the aromatics for a rich base.
- Butter: Adds creaminess and that classic risotto silkiness.
- Small onion, finely chopped: Becomes sweet and tender, infusing the risotto with a gentle depth.
- Garlic, minced: Gives a punch of flavor that rounds out the entire dish.
- Arborio rice: Its high starch content is essential for that classic creamy risotto texture.
- Dry white wine: Adds acidity and complexity, helping to cut through the richness.
- Warm vegetable or chicken broth: Slowly absorbed by the rice, this is where the risotto draws most of its flavor.
- Green peas, fresh or frozen: Deliver bursts of sweetness, color, and a pop of spring in every bite.
- Grated Parmesan cheese: Melts into the rice, lending irresistible savory depth.
- Fresh lemon juice: Brightens the dish and highlights the freshness of the peas.
- Salt and black pepper: Essential for balancing and rounding out the flavors.
- Chopped fresh parsley (optional): Adds a final note of freshness and vibrant color for garnish.
How to Make Pea Risotto
Step 1: Sauté the Aromatics
Begin by heating the olive oil and butter together in a large saucepan over medium heat. Once the butter melts and combines with the oil, add the finely chopped onion. Sauté the onion, stirring gently, for about 3 to 4 minutes until it’s soft and translucent. Toss in the minced garlic and cook for an additional 30 seconds; just long enough to release its inviting aroma without letting it brown.
Step 2: Toast the Rice
Pour the arborio rice into the pan with the onions and garlic. Stir constantly for 1 to 2 minutes until each grain is coated and looks just a touch translucent around the edges. Toasting the rice at this stage is key—it helps the risotto hold up its signature creaminess while keeping a lovely, slight bite at the center.
Step 3: Deglaze with White Wine
Carefully pour in the dry white wine, stirring the rice until the liquid is almost completely absorbed. The wine not only lifts any tasty bits off the bottom of the pan but also adds a subtle brightness that’s the backbone of any memorable risotto.
Step 4: Add Broth Gradually
This is where risotto magic happens! Start adding your warm broth one ladleful at a time, stirring often and letting each addition absorb fully before pouring in the next. Continue with this slow, meditative process for 18 to 20 minutes. The rice will soak up the flavorful broth, slowly releasing starch and turning gloriously creamy.
Step 5: Stir in Peas, Parmesan, and Lemon
When the rice is creamy and just tender with the perfect al dente bite, stir in the peas (no need to thaw if using frozen), grated Parmesan, and fresh lemon juice. Taste, then season with salt and black pepper as needed. Keep cooking for a couple more minutes until the peas are tender and bright green, and the cheese has melted right in. That’s it—your Pea Risotto is ready to shine!
How to Serve Pea Risotto
Garnishes
Finish your Pea Risotto with an extra shower of grated Parmesan, a scattering of fresh chopped parsley, or even a hint of lemon zest if you love a citrus spark. The garnish isn’t just about looks—it adds layers of freshness and flavor with every bite.
Side Dishes
This risotto is lovely served alongside a crisp green salad with a light vinaigrette or a platter of roasted spring vegetables. Crusty bread is always a winner for scooping up every creamy bite, and a glass of the same white wine used in the risotto will round out the meal beautifully.
Creative Ways to Present
Feeling fancy? Try serving Pea Risotto in individual ramekins or on shallow plates, topped with a poached egg for a luxe weekend brunch. For entertaining, spoon it into edible parmesan crisp bowls or top with a tangle of microgreens for festive flair.
Make Ahead and Storage
Storing Leftovers
Let any leftover Pea Risotto cool completely before transferring it into an airtight container. It will keep in the fridge for up to 3 days, though the texture may become a bit thicker as the rice continues to absorb moisture. Add a splash of broth or water before reheating to restore its creamy goodness.
Freezing
Risotto is best enjoyed fresh, but you can freeze it in individual portions if you have leftovers. Place cooled Pea Risotto in freezer-safe containers or zip-top bags, removing as much air as possible. It will keep for up to 1 month; however, the texture may be a little different when thawed as the rice softens further.
Reheating
To bring your Pea Risotto back to life, heat it gently in a saucepan over low heat with a splash of additional broth, milk, or water, stirring often. Microwaving works in a pinch, but using the stovetop helps maintain the best texture. Stir until creamy and piping hot, then enjoy!
FAQs
Can I make Pea Risotto without wine?
Absolutely! If you prefer to skip the wine, simply add an extra splash of broth and perhaps a squeeze of lemon to maintain the bright flavor. Your risotto will still turn out creamy and delicious.
What can I substitute for arborio rice?
While arborio rice is classic for risotto (thanks to its starch), you can also use carnaroli or vialone nano rice. Regular long-grain or jasmine rice won’t yield the same creamy texture, so stick with Italian short-grain varieties for authentic results.
Can I use frozen peas for Pea Risotto?
Yes! Frozen peas work beautifully in this recipe. There’s no need to thaw them beforehand—just stir them in near the end of cooking and they’ll become tender and sweet in minutes.
Is Pea Risotto vegetarian?
If you opt for vegetable broth and ensure your Parmesan is vegetarian-friendly (some contain animal rennet), this dish is perfect for vegetarians. Simply double-check your cheese and broth labels to be certain.
How can I make my risotto extra creamy?
For ultimate creaminess, add a splash of cream or an extra handful of Parmesan at the very end. Also, don’t skip the constant stirring—it coaxes out the rice’s starches for that luscious, velvety texture Pea Risotto is known for.
Final Thoughts
There’s so much joy in making and sharing a bowl of Pea Risotto, whether for a busy weeknight meal or an impressive dinner with friends. Give it a try and discover just how comforting, vibrant, and delicious this classic dish can be—one spoonful, and you might find yourself craving risotto all season long!
Print
Pea Risotto Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This creamy and flavorful Pea Risotto is a classic Italian dish perfect for a comforting meal. The creamy arborio rice combined with sweet green peas and Parmesan cheese creates a deliciously satisfying dish that is sure to impress.
Ingredients
Main Ingredients:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 cup arborio rice
- 1/2 cup dry white wine
- 4 cups warm vegetable or chicken broth
Additional Ingredients:
- 1 cup green peas (fresh or frozen)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- salt and black pepper to taste
- chopped fresh parsley for garnish (optional)
Instructions
- Saute Onion and Garlic: In a large saucepan, heat olive oil and butter. Add chopped onion, cook until softened. Stir in garlic.
- Cook Rice: Add arborio rice, cook until slightly translucent. Pour in white wine, stir until absorbed.
- Add Broth: Gradually add warm broth, stirring constantly until rice is creamy and tender.
- Finish Dish: Stir in peas, Parmesan, lemon juice. Season with salt and pepper. Cook until peas are heated through.
- Serve: Garnish with parsley and serve warm.
Notes
- If using frozen peas, no need to thaw before adding.
- For a creamier texture, stir in a splash of cream or extra Parmesan.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course or Side Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 330
- Sugar: 4g
- Sodium: 430mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg
