Print

Spring Pea Risotto Recipe

Print Recipe

★★★★★

4.9 from 119 reviews

This Spring Pea Risotto is a vibrant and creamy Italian dish featuring fresh blanched peas, aromatic shallots, garlic, and fragrant fresh herbs. Made with arborio rice slowly cooked in vegetable stock and white wine, it’s finished with parmesan cheese, lemon zest, and a hint of fresh mint for a bright, fresh flavor perfect for springtime meals.

Ingredients

Scale

Vegetables & Aromatics

  • 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

Liquids & Fats

  • 2 tablespoons unsalted butter
  • 1/2 cup white cooking wine
  • 4 cups vegetable stock (or substitute chicken stock or water)

Grains & Dairy

  • 1 cup arborio rice
  • 1/2 cup parmesan cheese, shredded

Instructions

  1. Blanch the peas: Bring a large pot of salted water to a rolling boil. Prepare a large bowl of ice water. Drop the peas into the boiling water and blanch for 1-2 minutes to keep them crisp and vibrant green. Immediately transfer peas to the ice bath for about 20 seconds, then drain and set aside. Avoid leaving peas in water to prevent sogginess.
  2. Warm the stock: Heat the vegetable stock in a medium pot over medium heat until it simmers. Alternatively, use a microwave to warm it. Remove from heat and keep warm on the stove or nearby.
  3. Sauté shallots and garlic: In a large skillet or stockpot, melt the butter over medium heat. Add the diced shallots and minced garlic and sauté for about 5 minutes until softened and fragrant, being careful not to brown them.
  4. Toast the rice: Add the arborio rice to the skillet and stir constantly for about 2 minutes. This toasting step helps enhance the nutty flavor and prepares the rice for absorbing liquids.
  5. Deglaze with wine: Pour in the white cooking wine to deglaze the pan, scraping up any browned bits stuck to the bottom. Stir until the wine is mostly absorbed by the rice.
  6. Cook the risotto: Add ½ cup of the warm vegetable stock and the fresh thyme to the rice. Stir frequently until the liquid is fully absorbed. Repeat this process—adding stock ½ cup at a time and stirring until absorbed—until the rice is creamy and cooked through, about 18-20 minutes.
  7. Finish the risotto: Stir in the shredded parmesan cheese, blanched peas, and lemon juice. Taste and season with salt and pepper as needed. Mix gently to combine all flavors evenly.
  8. Garnish and serve: Sprinkle the finished risotto with fresh herbs like mint or basil and lemon zest. Optionally garnish with extra fresh peas and microgreens for added color and texture. Serve immediately and enjoy the fresh spring flavors.

Notes

  • To achieve the perfect creamy risotto texture, stir frequently and add stock gradually.
  • Blanching peas helps maintain their bright color and crispness, preventing mushiness.
  • Use warm stock to keep the cooking process steady without cooling the rice.
  • Feel free to substitute chicken stock for vegetable stock if not vegan.
  • Fresh herbs such as basil or mint can be used interchangeably depending on your flavor preference.
  • Serve risotto immediately as it can thicken upon standing.

Keywords: Spring Pea Risotto, Arborio Rice, Italian Risotto, Fresh Peas, Vegetarian Dinner, Creamy Risotto

Find it online: https://platedbyemma.com/spring-pea-risotto-recipe/