This Spring Pea Risotto comes together in about 30 minutes and is made all in one pot for a quick and easy weeknight dinner that your family will love! Switch up the peas for asparagus or use leftover veggies to suit your taste; it’s versatile like that. Honestly, it’s the perfect “clean out the fridge” meal too, so let’s dive into this delicious goodness!
Ingredients You’ll Need
- 4 cups vegetable broth or chicken stock, warmed
- 3 tablespoons olive oil, divided
- 2 shallots, diced (or 1 leek or 1 white onion)
- 2 garlic cloves, rough chopped
- 1 cup Arborio rice
- 1/2 cup dry white wine (or substitute water with 1 teaspoon lemon juice)
- 2 cups fresh peas, blanched (or frozen peas)
- 1/2 cup grated Pecorino cheese (or substitute Parmesan cheese)
- Zest of 1 lemon
- Salt and pepper to taste
- 1/4 cup fresh mint, packed and sliced
- Truffle oil, for drizzling (optional)
- Aleppo chili flakes or Urfa Biber (optional)
- Microgreens (optional)
- Pan-seared fish or scallops (optional)
- Spanish Chorizo (optional, for smoky flavor)
How to Make This Spring Pea Risotto
Alright, let’s roll up our sleeves and get cooking! Here’s how to whip up this comforting, creamy dish!
Warm the broth or stock. Start by heating your broth or stock in a medium saucepan over low heat. You want it warm, not boiling, by the time it’s added to the risotto.
Sauté the aromatics. In a heavy-bottom pot or Dutch oven, heat 2 tablespoons of olive oil over medium-low heat. Add diced shallots and chopped garlic. Sauté for about 5 minutes, stirring frequently, until they’re golden and fragrant. Seriously, when those smells waft through your kitchen, you’ll know we’re onto something good!
Add the rice. Add the Arborio rice to your pot and stir to coat it well in that aromatic goodness. You’ll want to toast it for a couple of minutes until the edges are translucent, just a lesson in patience!
Pour in the wine. Now, pour in the white wine and let it simmer, stirring occasionally, until all the liquid has evaporated and it smells amazing.
Add the warm broth. Start adding your warm broth one cup at a time! Stir every 45-60 seconds and let the rice absorb the liquid before adding more. You’ll want to continue this for about 20 minutes until the rice is tender and creamy.
Blanch the peas. While the risotto cooks, bring a small pot of salted water to a boil. Toss in the peas and cook for just 2-3 minutes until tender. Drain and set aside. We’re saving some for garnishing later!
Make the pea purée. Grab your blender for a sec! Combine 1/2 cup of the blanched peas with 1 tablespoon of olive oil and 1/2 cup of water. Blend until smooth. If you want it extra green, throw in a handful of spinach and blend again.
Mix in the final ingredients. Once your risotto is creamy and tender, stir in the Pecorino cheese, lemon zest, blanched peas, and pea purée. Add salt and pepper to taste, and fold in two-thirds of the sliced fresh mint, saving the rest for garnishing.
Serve! Spoon your risotto into warm bowls and drizzle with truffle oil if you’re feeling fancy. Top with extra lemon zest, microgreens, and fresh mint. And serve it up while it’s warm! You did it!
Why This Recipe Works
Quick & Easy
Comes together in under 30 minutes! Honestly, this is your go-to recipe when you’re rushing because it manages to stay super flavorful and feels like a fancy dinner, without all the fuss.
One Pot
Minimal cleanup required! Seriously. All that flavor, and you only have to wash one pot. That’s a win-win in my book!
Comfort Food
Loaded with tons of flavor! Every bite of this Spring Pea Risotto just wraps you in a hug, it’s creamy, comforting, and oh-so-satisfying. Perfect for busy weeknights when you want that cozy meal without all the work!
Customizable
You can literally use whatever ingredients you have! Swapping in leftover veggies keeps this risotto fresh and exciting each time you make it. Your imagination is the limit!
Budget-Friendly
This recipe uses affordable, everyday ingredients that you may already have on hand! No need to break the bank for amazing flavor, plus, it’s straightforward enough that even your kids can help.
Serving & Storage
What to Serve With This
This risotto is wonderful on its own, but consider pairing it with grilled chicken, a light salad, or my delicious Garlic Herb Bread for a wholesome meal.
How to Store It
Leftover risotto can be kept in the refrigerator for up to 3 days. Just make sure it’s in an airtight container, the creaminess takes a little time off!
Reheating Instructions
Reheat over low heat in a saucepan, adding a splash of broth or water if it gets too thick. Stir it frequently until it’s warmed through, trust me, you’ll want the creaminess back!
Freezer Friendly
As much as I’d love to say yes, risotto is best enjoyed fresh. However, you can freeze leftover portions for up to 2 months, just remember, the texture may shift a bit after thawing.
This is my go-to recipe when I need comfort food that doesn’t take all night to make. I’m a real sucker for risotto! I love how creamy and rich it turns out, and the fact that it’s so versatile means I can clean out my fridge every time I make it. Last week I had some asparagus and leftover chicken, added them in, and voila! My family was in heaven!
If you loved this Spring Pea Risotto, be sure to check out my Baked Salmon, my Chicken Blueberry Feta Salad, or my Air Fryer Fried Pickles!
Remember, cooking should be fun and experimental, so unleash your inner chef! After all, that’s how you discover your next family favorite!
And there you have it your delicious, creamy Spring Pea Risotto! Happy cooking, and bon appétit! Follow us on Pinterest for daily meal inspiration!
Spring Pea Risotto
Ingredients
Method
- Warm the broth or stock in a medium saucepan over low heat.
- In a heavy-bottom pot or Dutch oven, heat 2 tablespoons of olive oil over medium-low heat.
- Add diced shallots and chopped garlic. Sauté for about 5 minutes until golden and fragrant.
- Add Arborio rice and stir to coat in the oil. Toast for a couple of minutes until edges turn translucent.
- Pour in the white wine and let it simmer until all liquid has evaporated.
- Add warm broth one cup at a time, stirring every 45-60 seconds until the rice absorbs the liquid.
- Blanch the peas in boiling salted water for 2-3 minutes until tender, then drain.
- For the pea purée, blend 1/2 cup of blanched peas with 1 tablespoon of olive oil and 1/2 cup of water until smooth.
- Once risotto is creamy and tender, stir in Pecorino cheese, lemon zest, blanched peas, and pea purée.
- Add remaining sliced mint, salt, and pepper to taste.
- Spoon the risotto into warm bowls, drizzle with truffle oil, and top with lemon zest, microgreens, and extra mint.