If you’re craving a dish that’s both comforting and bursting with vibrant spring flavors, this Fresh Pea Risotto Recipe is absolutely the way to go. Creamy, tender Arborio rice melds beautifully with the sweet freshness of peas, brightened by a hint of lemon zest and the rich touch of Parmesan. It’s a dish that feels fancy yet comes together with surprisingly simple ingredients and steps, making it a perfect crowd-pleaser for any occasion or just a cozy dinner at home.
Ingredients You’ll Need
Gathering the right ingredients is key to creating that luscious texture and delightful balance of flavors in this Fresh Pea Risotto Recipe. Each component plays a critical role, from the creamy Arborio rice to the vibrant fresh peas that give this dish its signature pop of color and sweetness.
- Arborio rice: The star of the dish, known for its high starch content which gives risotto its creamy texture.
- Fresh peas: Adds natural sweetness and a lovely vibrant green that brightens every bite.
- Vegetable broth: Used to slowly cook the rice, infusing it with rich depth without overpowering other flavors.
- Onion: Provides a gentle base aroma and subtle sweetness when sautéed.
- Garlic: Enhances the flavor with its warm, savory undertones.
- Parmesan cheese: Adds a nutty, salty richness that ties everything together.
- Olive oil: Used for sautéing, bringing a smooth, fruity note to the dish.
- Butter: Stirred in at the end for extra creaminess and a melt-in-your-mouth finish.
- Lemon zest: Sprinkled on top at serving to add a refreshing citrus brightness.
How to Make Fresh Pea Risotto Recipe
Step 1: Keep the Broth Warm
Start by heating your vegetable broth gently on the stove over low heat. Keeping it warm is crucial as it ensures the rice cooks evenly and absorbs flavors smoothly throughout the process.
Step 2: Sauté the Aromatics
In a large skillet, warm olive oil over medium heat and sauté finely chopped onion until soft and translucent. Add minced garlic last and cook just until fragrant, making sure not to brown it, so the flavor stays fresh and bright.
Step 3: Toast the Arborio Rice
Add the arborio rice to the skillet, stirring it well to coat every grain in the flavorful oil and aromas. Toasting for about 2 minutes until the edges become slightly translucent enhances its nutty flavor and primes it to absorb broth evenly.
Step 4: Gradual Broth Absorption
Begin ladling in the warm vegetable broth one spoonful at a time. Stir continuously, allowing the rice to soak up the liquid before adding the next ladle. This slow process releases the starch that creates risotto’s signature creamy texture, so patience is your best friend here.
Step 5: Add the Fresh Peas
About halfway through cooking, around the 10-minute mark, stir in the fresh peas. Their sweetness will infuse the risotto as the rice finishes cooking to a perfect al dente bite, which usually takes around 18 to 20 minutes in total.
Step 6: Finish with Butter and Parmesan
Once the rice is tender but still has a slight bite, remove the pan from heat and gently stir in butter and freshly grated Parmesan. The heat melts these in perfectly, creating an irresistibly smooth and aromatic finish. Don’t forget to sprinkle lemon zest on top just before serving to elevate all those beautiful flavors.
How to Serve Fresh Pea Risotto Recipe
Garnishes
Sprinkling a little extra Parmesan cheese or some finely chopped fresh herbs like mint or basil over the top adds a burst of flavor and an appealing touch. A few cracked black peppercorns can also add a subtle kick that complements the delicate peas wonderfully.
Side Dishes
This Fresh Pea Risotto Recipe pairs fabulously with simple grilled chicken or fish to keep the meal light and balanced. For a vegetarian option, serve alongside a crisp mixed green salad or roasted seasonal vegetables to add layers of texture and color to your plate.
Creative Ways to Present
Serve your risotto in shallow bowls to showcase the creamy texture and vibrant green peas, garnished with lemon zest spirals or microgreens. For a more elegant presentation, you can pipe the risotto into small rounds and top with a delicate crisp of Parmesan baked until golden.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator. Because risotto tends to thicken when chilled, it’s best enjoyed within 2 days for optimal texture and flavor.
Freezing
Freezing risotto isn’t usually recommended since it can alter the creamy texture, but if necessary, cool it quickly and freeze in a tight container for up to one month. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, gently warm the risotto on the stove with a splash of broth or water, stirring frequently to bring back creaminess without drying out. Microwaving works too, but be sure to stir it midway through reheating for even heat distribution.
FAQs
Can I use frozen peas instead of fresh peas?
Absolutely! Frozen peas work well as a convenient alternative and retain much of their sweetness. Just add them at the same time you would fresh peas, ensuring they cook through properly without becoming mushy.
What type of rice is best for this recipe?
Arborio rice is the classic choice for risotto due to its high starch content, which creates that creamy texture everyone loves. Other short-grain varieties can work but might produce slightly different results.
Can I make this risotto vegan?
Yes! Simply swap the butter and Parmesan for plant-based alternatives or nutritional yeast and a bit of vegan butter or olive oil to keep the rich, creamy consistency.
How do I know when the risotto is done?
The rice should be tender but still have a slight bite in the center, called al dente. The mixture should be creamy but not soupy—each grain separate yet coated in a velvety sauce.
Is it okay to make risotto in advance?
Risotto is best enjoyed fresh for ultimate creaminess and texture. If making ahead is necessary, slightly undercook the rice and finish cooking just before serving. This helps preserve its ideal consistency.
Final Thoughts
This Fresh Pea Risotto Recipe is a wonderful fusion of comfort and freshness that will quickly become a favorite in your cooking repertoire. Its simplicity, combined with vibrant flavors, makes it a perfect dish to share with friends or savor on a special night in. Trust me, once you make it, you’ll love coming back to this delightful, creamy celebration of spring peas again and again.
Print
Fresh Pea Risotto Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Fresh Pea Risotto is a creamy, comforting Italian classic made with tender Arborio rice, sweet fresh peas, and rich Parmesan cheese. This easy-to-make dish features a gradual cooking process where warm vegetable broth is slowly incorporated to achieve the perfect creamy texture. Enhanced with sautéed onion, garlic, olive oil, butter, and a bright lemon zest finish, this risotto is a delightful vegetarian meal perfect for spring and summer seasons.
Ingredients
Risotto Base
- 1 cup Arborio rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
Additional Ingredients
- 1 cup fresh peas
- 2 tablespoons unsalted butter
- 1/2 cup freshly grated Parmesan cheese
- Zest of 1 lemon
Instructions
- Warm the broth: Heat the vegetable broth in a saucepan over low heat to keep it warm throughout the cooking process. This helps the rice cook evenly.
- Sauté aromatics: In a large skillet, heat olive oil and sauté the finely chopped onion until it becomes translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant, being careful not to burn it.
- Toast the rice: Stir in the Arborio rice and cook for 2 minutes until the edges of the grains become slightly translucent. This step helps release the starch for a creamy texture.
- Add broth gradually: Begin adding the warm vegetable broth one ladleful at a time, stirring continuously. Allow the rice to absorb the broth completely before adding more. This slow incorporation creates a creamy risotto consistency.
- Cook with peas: After about 10 minutes, when the rice is halfway cooked, stir in the fresh peas. Continue adding broth and stirring until the rice is al dente, about 18-20 minutes total cooking time.
- Finish and serve: Remove the skillet from heat and stir in the butter and grated Parmesan cheese until the risotto is smooth and creamy. Serve immediately, garnished with lemon zest for a fresh, bright flavor.
Notes
- Use fresh peas for the best texture and sweetness; frozen peas can be used as a substitute but may alter the texture slightly.
- Stirring continuously is key to achieving a creamy risotto and preventing it from sticking to the pan.
- Adjust the amount of broth depending on the rice’s absorption – the goal is a creamy but not soupy consistency.
- Parmesan cheese can be substituted with Pecorino Romano for a sharper flavor.
- For a richer taste, substitute some of the vegetable broth with a dry white wine at the start of cooking.
