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    Home » Recipes » Dinner Recipes » Spring Pea Risotto

    Spring Pea Risotto

    Published: Apr 7, 2021 by lynnswayoflife · This post may contain affiliate links

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    Lemon zest adds a pop of flavor to the spring pea risotto

    Full of Spring flavors, this Spring Pea Risotto is a perfect meatless dinner option or a great side dish to compliment any main course. No need to babysit this risotto, you add the broth and let it cook for twenty minutes and you are ready to eat this delicious meal.

    What are the Main Ingredients

    Arborio- Risotto is an Italian dish that is made with Arborio rice because the rice gives the risotto is creamy, starchy texture. This is the Arborio rice I use. When cooked, the rice produces more starch than long grain rice would. This gives the risotto it's classic, creamy texture.

    Spring Peas- I used frozen Spring Peas here, but if you had it, you could use fresh peas. I would lightly blanch the peas by putting them in boiling water for one minute, and then add them to an ice bath to stop the cooking process. You will then cook them more once you add them to the risotto.

    Lemon Zest- The zest of the lemon has a more concentrated lemon flavor, so that is why I added the zest instead of the juice. When the juice cooks in a dish like this, it tends to get a little more bitter. By adding the zest at the end once the cooking is done, it stays nice and bright so you get that zesty, lemony punch,

    Ingredients for the Spring Pea Risotto

    How to Make the Risotto

    Traditionally, risotto is made by heating the broth, and adding it into the rice mixture one scoop at a time until the broth is cooked off, and then you would add another scoop. This recipe allows you to add all the broth at once, let it cook for twenty minutes, and then you don't have to sit and babysit it for the entire cooking time. Who has time for that??

    In a large pan that has a fitted lid, add the olive oil and butter on medium-low heat. I find using a braising pan is the best option. Allow the butter to melt and then add diced onions and minced garlic. Stay close to the pan here, because the garlic can burn very easily. Cook that for 2-3 minutes until the onions are translucent (meaning they become almost clear).

    Once the onions are translucent, add the rice and cook it in the olive oil and onion mixture. This is toasting the rice. Cook that for another two minutes to get the flavor of the onions and garlic into the rice.

    Add the wine to the rice and cook until the rice is cooked off. That should only take two minutes. Add the broth and stir to combine everything. Once the broth is stirred in, cover the pan and allow that to cook on medium-low heat for twenty minutes.

    • Melt the Butter and Olive Oil Together
    • Add the onions and garlic and saute until translucent
    • Add the rice and toast in the oil and butter
    • Add the wine and broth and cover for twenty minutes
    • After the twenty minutes is over, add the spring peas and cook for another two minutes

    Once the twenty minutes is up, add the peas and the parmesan cheese. Stir until the parmesan has melted. Top with the lemon zest and serve immediately! Enjoy!

    Questions??

    Can I use another type of rice?

    Arborio rice is the best option for risotto. Long grain and Jasmine rice do not produce the same starch that the Arborio rice produces. Arborio rice is readily available in almost all grocery stores, so it is very easy to find.

    Do I have to use peas?

    Definitely not! This is the method to making risotto. If you do not want to use peas, I would leave them add. You can substitute asparagus, mushrooms, or zucchini. Really, you can add any vegetable you want once you have the method to making this risotto down.

    I'm not worried about it being vegetarian, can I use chicken broth?

    Definitely! If you are not worried about this being vegetarian, feel free to use chicken broth! Also, if you don't have wine or don't feel comfortable cooking with wine, simply omit it and add more broth.

    A bowl of spring pea risotto

    Other Recipes to try!

    Did you give this recipe a try? I’d love to hear from you! Give me a shout on Instagram or Facebook and let me know (@Lynnswayoflife) !

    • Instant Pot Chicken Pesto Pasta
    • Homemade Bolognese Sauce
    • Italian Wedding Soup
    • Sourdough Discard Pizza Dough

    Disclosure: As an Amazon Associate I earn small commission from qualifying purchases, however this is at no cost to you.

    Served up risotto
    Lemon zest adds a pop of flavor to the spring pea risotto

    Spring Pea Risotto

    Spring Peas add a pop of sweetness to this Spring Pea Risotto. Lemon zest adds some acidity and Spring flavor to take this risotto to the next level!
    Print Pin Rate
    Course: Main Course
    Cuisine: Italian
    Keyword: Risotto with Lemon and Peas, Spring Pea and Lemon Risotto, Spring Pea Risotto
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Servings: 6 Servings
    Author: Lynn Polito

    Ingredients

    • 2 tablespoon Olive Oil
    • 2 tablespoon Butter
    • 1 Onion Chopped
    • 4 Garlic Cloves Minced
    • 1 ½ Cups Arborio Rice
    • ½ Cup White Wine
    • 4 Cups Vegetable Broth
    • 1 ½ Cups Frozen Peas
    • ½ Cup Parmesan Cheese Grated
    • 2 Lemons Zested

    Instructions

    • In a large pan, heat olive oil and butter on medium heat until butter melted.
    • Add the chopped onion and minced garlic. Stir and allow that to cook for 3-4 minutes until the onions are translucent.
    • Add the Arborio rice and toast the rice in the olive oil and butter. Stir continuously for two minutes.
    • Add the wine to the pan. Cook the rice until the pan looks dry and the wine has cooked off. This will take another two minutes.
    • Add the broth. Stir to combine all the ingredients and cover the pan. Lower the heat to medium-low and cook the rice for 20 minutes. No need to stir the risotto during this time.
    • After the 20 minutes is up, add the peas and stir. Cook for 2-3 minutes until the peas have started to heat through.
    • Add the parmesan cheese and stir. Cook for another minute to melt the parmesan. Top with the zest of two lemons and stir. Serve immediately.
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    Hey there! I'm Lynn and I'm based just outside of Boston. I'm a wife and mom of two with a passion for cooking and creating homemade food for my family.

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