Classic Spring Pea Risotto
This creamy Classic Spring Pea Risotto is a comforting and elegant dish, perfect for a fresh spring meal. Arborio rice is cooked slowly with vegetable broth, white wine, and fresh peas, then finished with butter and Parmesan cheese for a rich and flavorful experience.
Equipment
- large, heavy-bottomed pot or Dutch oven
- wooden spoon
- separate saucepan
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 small shallot finely chopped (or 1/4 small onion)
- 2 cloves garlic minced
- 1 cup Arborio rice (or Carnaroli rice)
- 1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc – optional)
- 4-5 cups hot vegetable broth (or chicken broth)
- 1.5 cups fresh or frozen peas
- 2 tbsp unsalted butter
- 1/2 cup grated Parmesan cheese plus more for serving
- Salt
- freshly ground black pepper to taste
Instructions
Preparation
- Heat olive oil in a large pot over medium heat, then add shallots and cook until translucent (3-4 minutes). Stir in minced garlic and cook for one minute until fragrant.
- Add Arborio rice to the pot and stir constantly for 2-3 minutes until translucent and nutty.
- Pour in white wine (if using) and stir until fully absorbed by the rice.
- Add hot vegetable broth 1/2 cup at a time, stirring continuously until each addition is absorbed; this takes 18-25 minutes.
- After 15-20 minutes, stir in peas and continue adding broth until the rice is al dente and creamy.
- Remove from heat, stir in butter and Parmesan cheese until melted, then season with salt and pepper.
- Ladle risotto into warm bowls and serve immediately with extra Parmesan.
Notes
Keep stirring the risotto continuously to achieve the creamiest texture. Ensure the broth is hot when adding to the rice to maintain a consistent cooking temperature. For a vegetarian option, ensure your Parmesan cheese is rennet-free.