Spring Pea Risotto with Parmesan (Printable version)
Creamy Arborio rice with sweet peas, nutty Parmesan, and fresh basil in 45 minutes.
# What You'll Need:
→ Rice and Broth
01 - 1 1/2 cups Arborio rice
02 - 5 cups low-sodium vegetable broth, kept warm
→ Vegetables and Aromatics
03 - 1 tablespoon olive oil
04 - 2 tablespoons unsalted butter, divided
05 - 1 small yellow onion, finely diced
06 - 2 garlic cloves, minced
07 - 1 1/2 cups fresh or frozen spring peas
→ Dairy and Cheese
08 - 1/2 cup freshly grated Parmesan cheese, plus extra for serving
09 - 2 tablespoons heavy cream (optional)
→ Herbs and Seasoning
10 - 1/3 cup fresh basil leaves, sliced (chiffonade)
11 - 1/4 cup chopped fresh parsley (optional)
12 - 1 teaspoon lemon zest
13 - 1 tablespoon lemon juice
14 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Warm the vegetable broth in a medium saucepan over low heat and keep it gently simmering throughout the cooking process.
02 - Heat olive oil and 1 tablespoon butter in a large heavy-bottomed skillet or Dutch oven over medium heat. Add the onion and sauté until translucent, about 4 minutes. Add garlic and cook 1 minute more.
03 - Stir in Arborio rice and cook, stirring constantly, until grains are lightly toasted and opaque around edges, about 2 minutes.
04 - Add a ladleful (about 1/2 cup) of warm broth to rice, stirring frequently until most liquid is absorbed. Continue adding broth one ladleful at a time, stirring and letting liquid absorb before adding more. This process should take 18–22 minutes until rice is creamy and al dente.
05 - When rice is almost al dente and creamy, stir in peas. Cook for 2–3 minutes until peas are tender and bright green.
06 - Remove from heat. Stir in remaining 1 tablespoon butter, Parmesan cheese, heavy cream (if using), basil, parsley, lemon zest, and lemon juice. Season with salt and pepper to taste.
07 - Serve immediately, garnished with extra Parmesan and fresh basil leaves.
# Expert advice:
01 -
- Those sweet spring peas burst against the creamy rice like tiny green jewels of freshness
- The lemon and basil cut through the richness so it never feels too heavy, even after a generous bowl
- You get that restaurant-quality texture without any fancy techniques beyond patience and stirring
02 -
- Cold broth shocks the rice and ruins the texture, so do not skip warming it first
- The stirring is not optional—its what releases the starch that creates the creaminess
- Risotto waits for no one and will continue cooking and thickening, so serve it immediately
03 -
- Grate your own Parmesan from a wedge—pre-grated cheese will never melt into the silkiness you want
- Reserve a tiny bit of lemon zest for the very top as a garnish