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Spring Pea Risotto
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
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
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.