Imagine a dish that captures the essence of spring in every creamy bite—spring pea risotto! This dish dances on your taste buds with fresh sweetness and buttery richness.
Just thinking about it takes me back to sunny afternoons spent in my grandmother’s garden, where I would sneak peas straight from their pods while she prepared her famous risotto. The anticipation built as the aroma wafted through our home—pure bliss!
Why You'll Love This Recipe
- This spring pea risotto is not just delicious; it’s also quick and easy to prepare.
- The vibrant green color makes it visually stunning on any table.
- With only a few fresh ingredients, you can create a comforting dish that’s perfect for any occasion.
- Plus, it’s versatile enough to customize with your favorite seasonal vegetables.
Sharing this recipe always brings back fond memories of laughter around the dinner table as we savored every last bite.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Arborio Rice: This short-grain rice is essential for achieving that creamy texture we all love in risottos.
- Fresh Peas: Use sweet garden peas for a burst of freshness; frozen peas work too if you’re in a pinch.
- Vegetable Broth: Homemade or store-bought, this adds depth and flavor to your risotto.
- Onion: A finely chopped onion provides aromatic sweetness as it cooks down in the pan.
- Garlic: Minced garlic infuses the dish with warmth and enhances all those lovely flavors.
- Parmesan Cheese: Grated Parmesan gives that irresistible creaminess; opt for freshly grated when possible.
- Olive Oil: A drizzle of good quality olive oil helps sauté and bring everything together beautifully.
- Lemon Zest: This brightens up the dish and adds a refreshing zing that complements the peas perfectly.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare yourself for a delightful cooking experience as we journey through making this delectable spring pea risotto!
Sautéing Aromatics: Start by heating two tablespoons of olive oil in a large saucepan over medium heat. Add one finely chopped onion and cook until translucent and fragrant.
Add Garlic and Arborio Rice: Stir in two minced garlic cloves, cooking just until aromatic (about 30 seconds). Add one cup of Arborio rice and toast it lightly for about one minute to enhance its nuttiness.
Pour in Broth Gradually: Begin adding four cups of warm vegetable broth, one ladle at a time. Stir gently until each addition is absorbed before adding more—this process creates that signature creaminess!
Add Fresh Peas and Seasoning: After about 15 minutes, stir in one cup of fresh peas along with salt and pepper to taste. Cook until the rice is al dente.
Finish with Cheese and Lemon Zest: Remove from heat and fold in half a cup of grated Parmesan cheese along with the zest of one lemon. Stir well until combined; this will give you that wonderful creamy finish.
Serve Immediately with Garnish: Spoon your beautiful green risotto into bowls while it’s still warm. Garnish with extra Parmesan cheese or fresh herbs if desired; enjoy immediately for optimal creaminess!
Now you have a vibrant plate of spring pea risotto ready to impress your friends and family! Enjoy every spoonful bursting with flavor!
You Must Know
- Fresh peas brighten up this risotto, making it vibrant and flavorful.
- Stirring constantly creates a creamy texture, while the aroma of sautéed onions fills your kitchen with warmth and comfort.
- Don’t rush; take your time for the best results, and savor every bite.
Perfecting the Cooking Process
Start by sautéing onions in olive oil until they’re translucent. Gradually add arborio rice, stirring to coat before slowly incorporating vegetable broth. This method ensures even cooking and that perfect creamy consistency.
Add Your Touch
Feel free to swap out fresh peas for asparagus or spinach, or add a sprinkle of lemon zest for brightness. You can also toss in some grated Parmesan cheese or fresh herbs like basil for added flavor.
Storing & Reheating
Store leftover risotto in an airtight container in the fridge for up to three days. To reheat, add a splash of broth or water over medium heat, stirring until warmed through.
Chef's Helpful Tips
- Always use warm broth when adding to risotto; it helps maintain cooking temperature and adds creaminess.
- Stir gently but consistently to achieve a silky texture.
- Don’t skip the resting time after cooking; it enhances flavors significantly.
Cooking this spring pea risotto brings back memories of sunny afternoons spent in my grandmother’s garden, where we’d harvest fresh peas together, laughing as we sampled their sweetness right off the vine.
FAQ
Can I use frozen peas instead of fresh for spring pea risotto?
Yes, frozen peas work well and save time! Just stir them in during the last few minutes of cooking.
How can I make my risotto creamier?
For creamier risotto, add a tablespoon of butter or some heavy cream just before serving to enhance richness.
Is there a vegetarian option for the broth?
Absolutely! Use vegetable broth to keep this dish vegetarian-friendly while still delivering great flavor.
Spring Pea Risotto
Indulge in this creamy spring pea risotto, bursting with fresh flavors and perfect for any occasion. A delightful dish that captures the essence of spring in every bite.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Cooking
- Cuisine: Italian
Ingredients
- 1 cup Arborio rice
- 1 cup fresh peas (or frozen)
- 4 cups vegetable broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
- Zest of 1 lemon
- Salt and pepper to taste
Instructions
- Heat olive oil in a large saucepan over medium heat. Add onion and sauté until translucent.
- Stir in minced garlic and cook for about 30 seconds until fragrant.
- Add Arborio rice to the pan, lightly toasting for about one minute.
- Gradually add warm vegetable broth one ladle at a time, stirring continuously until absorbed before adding more.
- After about 15 minutes, stir in fresh peas along with salt and pepper. Cook until rice is al dente.
- Remove from heat; fold in Parmesan cheese and lemon zest until well combined.
- Serve immediately, garnished with extra cheese or fresh herbs if desired.
Notes
- For added creaminess, mix in a tablespoon of butter just before serving.
- Feel free to substitute fresh peas with asparagus or spinach for variety.
- Store leftovers in an airtight container for up to three days; reheat gently with a splash of broth.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 3.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg
