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Home » Blog » Main Dish Recipes » Spring Pea Risotto

Spring Pea Risotto

Cathy Roma Published: Apr 19, 2022

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This vibrant spring pea risotto is a creamy bowl of spring goodness! Flavored with mascarpone and mint, you'll love this creamy and bright green Italian rice dish!
Creamy, bright flavors make this vibrant spring pea risotto sing.
Spring Pea Risotto

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.

Spring Pea Risotto

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.

Spring Pea Risotto

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.
Spring Pea Risotto

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.
Spring Pea Risotto

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
Print
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.

6

Main Dish Recipes, Recipe mascarpone, risotto, spring, pea, arborio, rice, Italian

About Cathy Roma

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

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Reader Interactions

Comments

  1. Jeanne says

    April 11, 2017 at 11:23 am

    I can’t wait to make this for my husband. He loves peas and risotto. Looks delicious Cathy!

    Reply
    • Cathy says

      April 18, 2017 at 12:19 pm

      Let me know if it gets your husband’s stamp of approval!

  2. jeanne says

    May 7, 2017 at 8:37 pm

    Cathy – I made your Spring Pea Risotto today and this recipe was A-MAZING my husband and I both LOVED it YUM!

    Reply
    • Cathy says

      May 11, 2017 at 3:11 am

      I am so, so, so happy to hear that Jeanne! And I’m glad you took the time to let me know! This recipe will work with asparagus too if you feel like mixing it up.

  3. Jill gentry says

    September 6, 2017 at 6:02 pm

    Had this dish for the first time a couple of months ago with lamb chops at a little restaurant in North Carolina. Couldn’t wait to try this one and was so glad i did. Love it!!! Can’t wait to try it with asparagus. Thank you!!!
    Ps now can you help me with a perfect 1.5 in grilled lamb chop?

    Reply
    • Cathy says

      September 6, 2017 at 11:09 pm

      So glad you loved it Jill. And you’re so right…asparagus will be a perfect substitution. I’ll add lamb chops to the list…love them too. We’re dinner soulmates.

  4. restaurantthatdeliversnearme.website says

    July 18, 2022 at 12:37 pm

    Awesome recipe. Thx
    http://www.fooddoz.com

    Reply

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HEY THERE, I’M CATHY.

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

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