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Spring Green Pea Risotto

This bright and creamy risotto highlights fresh green peas stirred into tender arborio rice, resulting in a vibrant, slightly al dente dish with a silky texture. The process involves gradually adding warm broth while stirring, allowing the rice to release starch and develop richness, finished with Parmesan and herbs for a fresh finish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil good quality extra virgin
  • 1 small onion or shallot finely chopped
  • 200 g Arborio rice rinsed briefly
  • 125 ml dry white wine optional, for brightness
  • 800 ml vegetable broth warmed
  • 100 g fresh or frozen green peas bright and sweet
  • 30 g butter unsalted, for finishing
  • 50 g Parmesan cheese freshly grated
  • a few fresh herbs basil or mint, optional

Equipment

  • Wide pan
  • Wooden spoon
  • Ladle
  • Sharp knife

Method
 

  1. Heat the olive oil in a wide pan over medium heat until it shimmers and starts to gently ripple.
  2. Add the finely chopped onion or shallot and cook, stirring often, until translucent and fragrant, about 3-4 minutes. The onion should look soft and smell sweet.
  3. Stir in the rinsed Arborio rice and toast, stirring constantly, until the edges look pearly white and the rice starts to crackle, about 2 minutes. The rice should be lightly coated with oil and smell nutty.
  4. If using, pour in the white wine and stir until mostly absorbed, about 1-2 minutes. You’ll notice a slight bubbling and aroma of fresh wine filling the kitchen.
  5. Begin adding the warm broth, about half a cup at a time. Stir gently and continuously until the liquid is mostly absorbed before adding more broth. Keep the heat steady at just below simmer, so the rice cooks evenly and releases starch, creating a creamy texture.
  6. After about 15 minutes, stir in the green peas, which will turn vibrant green and release their sweet aroma as they cook. Continue adding broth and stirring until the rice is tender but still slightly firm—al dente.
  7. Check the consistency; the risotto should be creamy with a slight jiggle when shaken, not dry or soupy. If needed, add a splash more broth or cook a bit longer until the desired texture is achieved.
  8. Remove the pan from heat and stir in the butter and grated Parmesan cheese until melted and glossy. Taste and adjust seasoning with salt if necessary. Cover loosely and let rest for 2 minutes, allowing flavors to meld.
  9. Garnish with chopped fresh herbs if desired, then serve immediately to enjoy the bright, creamy texture with bursts of sweetness from the peas.

Notes

Ensure broth remains warm during cooking for smooth, even absorption. Stir regularly but gently to develop the risotto’s signature creaminess. Use fresh peas when in season for the best flavor and color.