Go Back Email Link
Italian pea risotto with Arborio rice, butter, Parmesan, and herbs
Isaac blogger

Spring Pea Risotto – Creamy, Bright & Classic Italian Rice Dish

A creamy spring pea risotto made with Arborio rice, Parmesan, butter, and warm broth. This classic Italian dish is silky, flavorful, and perfect for elegant dinners or comforting meals.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories:
Ingredients Method Notes

Ingredients
  

  • Base
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 small onion or 2 shallots, finely chopped
  • 1½ cups Arborio rice
  • Liquids
  • 4 –5 cups warm vegetable or chicken broth
  • Add-Ins
  • 1 cup fresh or frozen peas
  • Finish
  • ½ cup grated Parmesan cheese
  • 2 tbsp cold unsalted butter
  • Salt and black pepper to taste
  • Fresh mint or extra Parmesan (optional garnish)

Method
 

  1. Before You Begin
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Cook Aromatics
  4. Heat olive oil and 1 tablespoon butter in a heavy pot over medium heat. Add onion or shallots and cook until softened, stirring occasionally.
  5. Toast Rice
  6. Add Arborio rice and cook 2–3 minutes, stirring until grains are coated and lightly fragrant. Do not brown.
  7. Add Broth Gradually
  8. Add one ladle of warm broth and stir frequently until absorbed. Continue adding broth gradually for 18–20 minutes until rice is tender with a slight bite and texture is creamy but not thick.
  9. Add Peas
  10. Stir peas into risotto during final minutes and cook until heated through.
  11. Finish
  12. Remove from heat. Stir in Parmesan and cold butter until glossy and smooth. Season to taste.
  13. Serve
  14. Serve warm. Refrigerate leftovers within 2 hours.

Notes

  • Warm broth and add liquid gradually for a creamy texture; stir regularly.
  • Store leftovers refrigerated up to 3 days.
  • Reheat gently on the stovetop with a splash of broth until hot and creamy.