Description
Indulge in the vibrant flavors of Spring Pea Risotto, where creamy arborio rice meets the sweetness of fresh peas. This dish is a celebration of spring’s bounty, bringing warmth and joy to your table. Perfect for any occasion, it’s a simple yet elegant recipe that promises comfort with every bite.
Ingredients
Scale
- 1 cup arborio rice
- 2 cups fresh peas (or frozen)
- 1 medium onion, finely chopped
- 4 cups low-sodium vegetable broth
- ½ cup freshly grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- Zest of 1 lemon
- Salt and pepper, to taste
Instructions
- Heat olive oil in a large pan over medium heat. Sauté chopped onion until translucent.
- Add arborio rice and toast for about 2 minutes until slightly golden.
- Gradually stir in warm vegetable broth, one ladle at a time, allowing absorption before adding more—cook for about 20 minutes until the rice is al dente.
- Stir in fresh peas and Parmesan cheese until creamy.
- Remove from heat and mix in lemon zest along with salt and pepper to taste.
- Serve warm, garnished with extra Parmesan if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 10mg
Keywords: For added flavor, consider stirring in fresh herbs like basil or mint. This risotto can easily be made vegan by using plant-based cheese alternatives. Store leftovers in an airtight container in the refrigerator for up to three days; reheat gently with a splash of broth.