Name: Spring Pea Risotto Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 1/2 cups fresh peas; 1 large shallot, diced; 2 cloves garlic, minced; 1 tablespoon fresh mint (or substitute fresh basil); 1 teaspoon fresh thyme; 1 tablespoon lemon zest; 2 teaspoons lemon juice; Salt and pepper to taste; 2 tablespoons unsalted butter; 1/2 cup white cooking wine; 4 cups vegetable stock (or substitute chicken stock or water); 1 cup arborio rice; 1/2 cup parmesan cheese, shredded

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Introduction

Spring Pea Risotto is a vibrant and creamy dish that celebrates fresh seasonal peas. This comforting recipe combines tender arborio rice with bright lemon, fresh herbs, and Parmesan for a delightful meal perfect for springtime.

A white scalloped bowl filled with creamy yellow risotto as the base layer, scattered with bright green peas throughout. On top, there is a fresh layer of halved snap peas and whole peas, adding crisp texture and deeper green color. Fresh mint leaves are mixed on the top, along with a fine sprinkling of grated white cheese, giving a light textured snow-like effect. A silver spoon rests on the right side inside the bowl. The bowl sits on a white marbled surface with some loose peas, snap pea pods, and white grated cheese around it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups fresh peas
2 tablespoons unsalted butter
1 large shallot, diced
2 cloves garlic, minced
1 cup arborio rice
1/2 cup white cooking wine
1 teaspoon fresh thyme
4 cups vegetable stock (substitute chicken stock or water)
1/2 cup Parmesan cheese, shredded
1 tablespoon lemon zest
2 teaspoons lemon juice
1 tablespoon fresh mint (substitute other fresh herbs like basil)
Salt and pepper, to taste

Instructions

Step 1: Bring a large pot of salted water to a rolling boil. Prepare a large bowl filled with ice water and set aside.
Step 2: Drop the peas into the boiling water and blanch for 1-2 minutes until crisp and bright green.
Step 3: Immediately transfer the peas to the ice bath for about 20 seconds to stop cooking. Drain and set aside. Avoid leaving peas in water longer to prevent sogginess.
Step 4: Heat the vegetable stock in a medium pot over medium heat until simmering, then remove from heat and keep warm.
Step 5: In a large skillet or stockpot, melt butter over medium heat. Sauté diced shallots and minced garlic for about 5 minutes until soft and fragrant.
Step 6: Add arborio rice to the pan and toast for 2 minutes, stirring frequently. Pour in the white wine, scraping any browned bits from the bottom to deglaze.
Step 7: Add ½ cup of warm vegetable stock and fresh thyme to the rice. Stir until the liquid is fully absorbed. Repeat by adding stock ½ cup at a time, stirring until absorbed each time, until rice is tender and cooked through.
Step 8: Stir in Parmesan cheese, blanched peas, and lemon juice. Taste and season with salt and pepper as needed.
Step 9: Garnish with fresh herbs and lemon zest. Optionally, add extra fresh peas and microgreens before serving. Enjoy!

Tips & Variations

Use fresh peas for the best flavor, but frozen peas can be a convenient substitute—just blanch them as directed to keep their color and texture.
Try swapping fresh mint for basil or tarragon to change the herb profile.
For a richer risotto, finish with a splash of cream or an extra pat of butter.
Stir in a handful of toasted pine nuts or almonds for added texture and nuttiness.

Storage

Store leftover risotto in an airtight container in the refrigerator for up to 2 days. To reheat, add a splash of stock or water and warm gently in a saucepan, stirring until creamy. Risotto is best enjoyed fresh but can also be repurposed into arancini (fried rice balls) for a tasty treat.

How to Serve

A white scalloped bowl filled with creamy, light yellow risotto mixed with bright green peas scattered throughout. On top, there is a generous layer of fresh snap peas, some whole and some sliced open to show the small peas inside, along with fresh green mint leaves adding a leafy texture. The dish is sprinkled with fine white shreds of cheese, creating a subtle contrast on the creamy risotto. A silver fork rests on the right side inside the bowl. The bowl sits on a white marbled surface with some loose peas, snap pea pods, and cheese shreds around it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this risotto vegan?

Yes, substitute the butter with olive oil and use a vegan Parmesan alternative or nutritional yeast for a similar cheesy flavor.

Is it necessary to continuously stir the risotto?

Stirring helps release the starch from the rice, creating a creamy texture. While you don’t need to stir constantly, frequent stirring during cooking is recommended for the best results.