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Bowl of creamy spring pea risotto with vibrant green peas and garnishes

Spring Pea Risotto

Bright, creamy, and impossibly comforting, this Spring Pea Risotto features sweet peas, nutty Parmesan, and the gentle chew of Arborio rice, perfect as a light main course or a side dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Italian, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Arborio rice Short-grain rice high in starch for creaminess.
  • 4 cups vegetable broth Low-sodium is ideal; homemade preferred.
  • 1 cup fresh or frozen peas Fresh peas are best in season; frozen are sweeter.
  • 1 small onion, chopped Provides flavor base.
  • 2 cloves garlic, minced Enhances overall flavor.
  • 1/2 cup white wine Adds acidity; can be omitted.
  • 1/2 cup grated Parmesan cheese Adds umami and creaminess.
  • 2 tablespoons olive oil For sautéing onion and garlic.
  • to taste Salt and pepper For seasoning.
  • to taste Fresh mint or parsley for garnish Adds freshness.

Method
 

Preparation
  1. Heat the vegetable broth and keep it warm over low heat.
  2. Sauté the onion and garlic in olive oil until translucent.
Cooking
  1. Toast the Arborio rice for 2–3 minutes.
  2. Pour in the white wine and stir until absorbed.
  3. Add warm broth one ladle at a time, stirring frequently for 18–20 minutes.
  4. Stir in the peas and Parmesan, season to taste.
Serving
  1. Serve warm, garnished with fresh mint or parsley.

Notes

Use a heavy-bottomed pan for even heat. Store in airtight containers for up to 3 days in the fridge or freeze for up to 2 months. Reheat gently with broth or water.