Spring Pea Risotto with Parmesan (Print)
Creamy Arborio rice with sweet peas, Parmesan, and fresh basil for a light yet satisfying Italian-inspired meal.
# Ingredient list:
→ Rice and Broth
01 - 1 1/2 cups Arborio rice
02 - 5 cups low-sodium vegetable broth, kept warm
→ Vegetables and Aromatics
03 - 1 tablespoon olive oil
04 - 2 tablespoons unsalted butter, divided
05 - 1 small yellow onion, finely diced
06 - 2 garlic cloves, minced
07 - 1 1/2 cups fresh or frozen spring peas
→ Dairy and Cheese
08 - 1/2 cup freshly grated Parmesan cheese, plus extra for serving
09 - 2 tablespoons heavy cream (optional)
→ Herbs and Seasoning
10 - 1/3 cup fresh basil leaves, sliced
11 - 1/4 cup chopped fresh parsley (optional)
12 - 1 teaspoon lemon zest
13 - 1 tablespoon lemon juice
14 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Warm the vegetable broth in a medium saucepan over low heat and keep it gently simmering throughout the cooking process.
02 - Heat olive oil and 1 tablespoon butter in a large, heavy-bottomed skillet or Dutch oven over medium heat. Add the diced onion and sauté until translucent, about 4 minutes. Add minced garlic and cook for 1 minute more until fragrant.
03 - Stir in the Arborio rice and cook, stirring constantly, until the grains are lightly toasted and opaque around the edges, approximately 2 minutes.
04 - Add a ladleful (about 1/2 cup) of warm broth to the rice, stirring frequently until most of the liquid is absorbed. Continue adding broth one ladleful at a time, stirring and allowing the liquid to absorb before adding more. This gradual process should take 18 to 22 minutes.
05 - When the rice is almost al dente and creamy, stir in the peas. Cook for 2 to 3 minutes until the peas are tender and bright green.
06 - Remove from heat. Stir in the remaining 1 tablespoon butter, Parmesan cheese, heavy cream if using, basil, parsley, lemon zest, and lemon juice. Season generously with salt and pepper to taste.
07 - Transfer to warmed bowls and serve right away, garnished with extra Parmesan and fresh basil leaves.
# Expert Tips:
01 -
- The way the starch from Arborio rice creates that silky sauce without needing any heavy cream unless you want it
- Fresh peas and basil make it taste like spring arrived right in your kitchen
02 -
- Adding cold broth to hot rice shocks the grains and ruins the texture, so keeping your broth warm is non-negotiable
- Stirring frequently releases the rice's natural starches, but constant aggressive stirring can break the grains
03 -
- Save a little extra broth to loosen the risotto right before serving in case it tightens up too much
- Let the risotto rest off heat for 2 minutes before serving so the starch settles