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A vibrant bowl of spring pea risotto garnished with herbs.

Classic Spring Pea Risotto

This classic spring pea risotto is a creamy and flavorful dish, perfect for a fresh and satisfying meal. Arborio rice is slowly cooked with white wine, broth, and fresh peas, then finished with Parmesan cheese and butter for a rich and indulgent texture.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Risotto
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter 1 tbsp for cooking, 2 tbsp for finishing
  • 1 shallot finely chopped (or 1/4 yellow onion)
  • 2 cloves garlic minced
  • 1 cup Arborio rice
  • 1/2 cup dry white wine (e.g., Pinot Grigio or Sauvignon Blanc)
  • 4-5 cups vegetable or chicken broth warmed
  • 1 cup fresh or frozen green peas
  • 1/2 cup freshly grated Parmesan cheese plus more for garnish
  • Salt and freshly ground black pepper to taste
  • Fresh mint or parsley optional, for garnish

Equipment

  • Large, heavy-bottomed pot or Dutch oven
  • Separate saucepan
  • Grater
  • Ladle

Method
 

Preparation
  1. Finely chop the shallot and mince the garlic. Have warmed broth simmering in a separate saucepan.
  2. Grate the Parmesan cheese and shell fresh peas, if using.
Cooking Risotto
  1. In a large pot, heat olive oil and 1 tablespoon of butter over medium heat. Sauté shallots until translucent, then add minced garlic and cook until fragrant.
  2. Add Arborio rice to the pot and toast, stirring continuously for 2-3 minutes, until the edges are translucent.
  3. Pour in white wine and stir constantly until all the liquid has evaporated.
  4. Add warm broth one ladleful at a time, stirring frequently and allowing the rice to absorb liquid before adding more. Continue for 18-20 minutes until rice is al dente.
  5. Stir in the green peas about 5 minutes before the risotto is done.
Finishing and Serving
  1. Remove the pot from heat. Stir in the remaining 2 tablespoons of butter and half of the grated Parmesan cheese, stirring vigorously until creamy and glossy.
  2. Taste and adjust seasoning with salt and pepper. Garnish with additional Parmesan, fresh mint, or parsley, if desired, and serve immediately.

Notes

For an extra rich risotto, use a high-quality broth and good Parmesan cheese. Adjust the consistency with more broth if needed. You can substitute vegetable broth for chicken broth to make it vegetarian.