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
Scale
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.
