Spring Pea Risotto
A creamy and comforting Italian risotto made with arborio rice, sweet spring peas, Parmesan cheese, and fresh herbs — perfect for a light seasonal meal.
Equipment
- Large Skillet
- Saucepan
- Wooden Spoon
Ingredients
Risotto
- 1 cup arborio rice
- 3 cups vegetable broth kept warm
- 1 cup spring peas fresh or frozen
- ½ small onion finely chopped
- 2 tbsp olive oil
- 2 tbsp butter
- ½ cup Parmesan cheese grated
- 1 tbsp lemon juice
- ½ tsp salt or to taste
- ¼ tsp black pepper
- 2 tbsp fresh parsley chopped
Instructions
- Heat vegetable broth in a saucepan and keep it warm over low heat.
- In a large skillet, heat olive oil and 1 tablespoon butter over medium heat. Add chopped onion and cook until soft and translucent.
- Stir in arborio rice and cook for 1–2 minutes, allowing the grains to lightly toast.
- Add warm broth one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more.
- After about 15 minutes, stir in the spring peas and continue adding broth until the rice is creamy and tender.
- Remove from heat and stir in remaining butter, Parmesan cheese, lemon juice, salt, and pepper.
- Garnish with fresh parsley and serve immediately.
Notes
For extra richness, add a splash of white wine before adding the broth. This dish is best served immediately while creamy.