Spring Pea Risotto

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Creamy, bright flavors make this vibrant spring pea risotto sing.

Inspired by the new buds on trees and flowers shooting up from the soil, I’m bringing green into the kitchen in this vibrant spring pea risotto.

Asparagus is back in season along with spring onions, leeks and peas. Now peas are one of those vegetables that don’t always get their due. They get tossed into soups and stews, sprinkled over a salad, all while getting a best supporting actor nod but rarely the leading man role. Well not today.

Today we’re celebrating fresh spring peas in a creamy risotto. The peas are not an afterthought or just added in at the end of the preparation. I really wanted to squeeze all of the flavor out of these little guys so I made a bright pea puree that is stirred in right after that last scoop of broth is absorbed.

Creamy mascarpone and nutty parmesan are folded in at the end, and then a couple handfuls of peas get mixed in just long enough to heat through but not overcook so they maintain that vibrant green. A good sprinkle of fresh mint will compliment the flavor and color.

Let’s make spring pea risotto

1. Blend all of the ingredients for the pea puree until smooth. Set aside.
2. Gently warm the stock and set to a low simmer.
3. Saute the shallots and garlic over medium heat until fragrant, stir in the rice.
4. Add the white wine and stir until absorbed.
5. Season with salt (and continue to do so throughout the cooking process) and add a half cup of stock to the pan. Stir until absorbed and continue in half cup increments until all the stock is absorbed.
6. Stir in the pea puree followed by the mascarpone, parmesan, lemon zest, lemon juice and mint.
7. Fold in the peas and serve immediately, topped with parmesan and mint if desired.

Doesn’t this dish make you feel like spring has sprung? Start you meal with a light salad, then a beautiful bowl of this bright pea risotto (an added bonus if you can find little pea shoots to sprinkle on top) and a glass of crisp white wine.

Cheers to April showers, May flowers and loads of green vegetables!

Tips for success

• If you can’t find fresh peas, frozen (not canned!) make an excellent substitution.
• Don’t over-process the pea puree or add the peas too soon to the risotto to maintain a vibrant green color.
• Be sure to use warm stock in your risotto. Warm stock releases the starch in the rice, making your risotto creamy.
• Can’t find arborio rice? Carnaroli is another short grain rice that works well.
• Your risotto should be smooth, creamy and a little loose, never clumpy or stiff. You can alway add a little more stock if necessary.

More spring inspired dishes

• Pasta with Pancetta and Asparagus
• Easy Asparagus Soup
• Shaved Asparagus and Spinach Salad
• Pesto Tortellini Pasta Salad

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Spring Pea Risotto

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

Creamy, bright flavors make this vibrant spring pea risotto sing.

Course: Main Dish

Cuisine: Italian

Keyword: pea risotto

Servings: 4 servings

Calories: 533 kcal

Author: Cathy Roma | What Should I Make For…

Ingredients

Pea Puree

• 1 cup fresh or frozen peas
• 3/4 cup chicken or vegetable stock
• 1 Tbsp lemon juice
• salt and pepper

Pea Risotto

• 3 cups chicken or vegetable stock
• 1 Tbsp extra virgin olive oil
• 1 medium shallot, minced (about 1/3 cup)
• 2 cloves garlic, minced
• 1 cup arborio rice
• ½ cup dry white wine
• ¼ cup parmesan, grated
• 1/2 cup mascarpone
• 1 tsp lemon zest
• 2 tsp lemon juice
• 1 tsp fresh mint, minced
• 1 cup fresh or frozen peas
• *shaved parmesan and fresh mint for garnish

Instructions

Pea Puree

1. Combine all of the ingredients for the pea puree in a food processor or blender and process until smooth. Set aside.

Pea Risotto

1. Pour the stock into a small saucepan and bring to a simmer over low heat.
2. In a large wide skillet, heat the olive oil over medium heat.
3. Add the shallots and garlic to the pan and cook until soft and golden, 3-4 mins.
4. Pour some salt in a small dish near the stove so you can season the risotto throughout the cooking process.
5. Add the rice to pan and stir well to coat. Toast the rice for about one min and then add the white wine. Cook, stirring, until the wine is absorbed.

6. Add about 1/2 cup of warm stock at a time and stir until fully absorbed. Repeat the process, seasoning throughout with salt, until almost all of the liquid is added and absorbed (will take about 20 mins).

7. Taste the risotto. You want the rice to be tender, but with a slight bite. Add a little more stock if needed. Stir in the pea puree.
8. Next, stir in the mascarpone, parmesan, lemon zest, lemon juice and mint until incorporated.
9. Fold in the peas and serve in shallow bowls topped with parmesan and mint if desired.

Recipe Notes

• If you can’t find fresh peas, frozen (not canned!) make an excellent substitution.
• Don’t over-process the pea puree or add the peas too soon to the risotto to maintain a vibrant green color.
• Be sure to use warm stock in your risotto. Warm stock releases the starch in the rice, making your risotto creamy.
• Can’t find arborio rice? Carnaroli is another short grain rice that works well.
• Your risotto should be smooth, creamy and a little loose, never clumpy or stiff. You can alway add a little more stock if necessary.

Nutrition Facts

Spring Pea Risotto

Amount Per Serving

Calories 533 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 10g63%

Cholesterol 39mg13%

Sodium 444mg19%

Potassium 493mg14%

Carbohydrates 61g20%

Fiber 5g21%

Sugar 8g9%

Protein 17g34%

Vitamin A 995IU20%

Vitamin C 33.4mg40%

Calcium 142mg14%

Iron 3.9mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in April 2017 but was republished with tips in April 2022.