Spring Pea Risotto
Bright, glossy, and utterly comforting, this Spring Pea Risotto features fresh peas and mint in a creamy rice base, perfect for any occasion.
Ingredients
Main ingredients
- 1 cup Arborio rice Short-grain Italian rice; can substitute with Carnaroli.
- 4 cups vegetable broth Warm and low-sodium for best flavor.
- 1 cup fresh or frozen peas Frozen peas are convenient; do not thaw.
- 1 small onion, chopped Provides flavor base.
- 2 cloves garlic, minced Adds aromatic flavor.
- 1/2 cup white wine Brightens the dish.
- 1/2 cup grated Parmesan cheese Add freshly grated for best texture.
- 2 tablespoons olive oil For sautéing the onion and garlic.
- Salt and pepper to taste
- Fresh mint or parsley for garnish Optional for serving.
Instructions
Preparation
- Heat the vegetable broth and keep it warm over low heat.
- Sauté the onion and garlic in olive oil until translucent.
- Toast the Arborio rice for 2–3 minutes.
- Pour in the white wine and stir until absorbed.
- Add warm broth one ladle at a time, stirring frequently for 18–20 minutes.
- Stir in the peas and Parmesan, season to taste.
- Serve warm, garnished with fresh mint or parsley.
Notes
For a light seasonal menu pairing, try serving with lemon wedges and a crisp salad like asparagus chickpea quinoa salad. Store leftovers in the fridge for up to 3 days or freeze for a month.