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A shallow bowl of creamy Spring Pea Risotto garnished with Parmesan cheese, olive oil, and fresh spring peas

Spring Pea Risotto

A creamy and flavorful risotto dish made with Arborio rice, fresh spring peas, and Parmesan cheese.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4 servings
Calories: 400
Ingredients Method

Ingredients
  

Main Ingredients
  • 1 cup Arborio rice
  • 4 cups vegetable broth
  • 2 tbsp olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 cup fresh spring peas
  • 1/2 cup white wine
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp unsalted butter
  • Salt and pepper to taste
  • Fresh parsley chopped (optional)

Method
 

Instructions
  1. Preheat oven to 400°F (200°C).
  2. Chop fresh spring peas into smaller pieces.
  3. Sauté chopped spring peas in a pan with a small amount of oil until tender, about 3-4 minutes.
  4. Add Arborio rice to the pan and cook for 1-2 minutes, stirring constantly, until the rice is coated in oil and slightly toasted.
  5. Pour in white wine and cook until the liquid is almost completely absorbed, stirring constantly, about 2-3 minutes.
  6. Add heated chicken broth, one ladle at a time, stirring constantly and allowing each portion to absorb before adding the next, about 20-25 minutes or until the rice is cooked and creamy.
  7. Stir in grated Parmesan cheese until melted and well combined.
  8. Season with salt and pepper to taste.
  9. Serve the Spring Pea Risotto hot, garnished with additional spring peas if desired.