Irresistibly Creamy Spring Pea Risotto You'll Crave
This Spring Pea Risotto combines creamy Arborio rice with fresh spring peas for a vibrant and comforting meal.
Equipment
- Large saucepan
Ingredients
For the Risotto
- 1 cup Arborio rice Perfect for creamy texture
- 1 cup Fresh spring peas Substitute with frozen if necessary
- 4 cups Vegetable broth Homemade or store-bought
- 1 medium Onion Finely chopped
- 2 cloves Garlic Minced
- 1/2 cup Parmesan cheese Grated
- 2 tablespoons Lemon juice Freshly squeezed
- 2 tablespoons Olive oil For sautéing
- 1 tablespoon Butter Optional for finishing
- to taste Black pepper Freshly cracked
Optional Garnish
- 1/4 cup Fresh herbs Such as parsley or basil, chopped
- 1/4 cup Additional parmesan For serving
Instructions
How to Make Spring Pea Risotto
- In a large saucepan, heat olive oil over medium heat. Add finely chopped onions and garlic, stirring until softened and fragrant, about 3-4 minutes.
- Add Arborio rice to the pan, stirring to coat each grain in the oil. Cook for about 1-2 minutes, until the rice is slightly translucent at the edges.
- Pour in a ladleful of vegetable broth, stirring continuously. Allow the liquid to absorb before adding more, repeating this process until the rice is al dente, approximately 18-20 minutes.
- When the rice is nearly cooked, stir in fresh spring peas. Continue to cook for an additional 3-4 minutes, until the peas are tender and bright green.
- Remove the pan from heat, then stir in grated Parmesan cheese, lemon juice, and optional butter for extra richness. Mix until creamy and season with fresh black pepper to taste.
- Spoon the risotto onto plates, garnishing with fresh herbs and additional Parmesan if desired.
Notes
Consider pairing with a light green salad or crusty bread for a complete meal. Optional: Drizzle with a little extra olive oil for added flavor.