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
Scale
- 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
Find it online: https://svetb.com/spring-pea-risotto/