Description
This creamy Fresh Pea Risotto is a vibrant and comforting Italian classic featuring tender Arborio rice cooked slowly with fresh peas, vegetable broth, sautéed onions, garlic, and finished with Parmesan cheese, butter, and a bright hint of lemon zest. Perfect as a satisfying vegetarian main or a delightful side dish.
Ingredients
Scale
Risotto Base
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 cup freshly grated Parmesan cheese
- Zest of 1 lemon
Vegetables
- 1 cup fresh peas
Instructions
- Warm the broth: Heat the vegetable broth in a saucepan over low heat to keep it warm throughout the cooking process. This ensures the rice cooks evenly.
- Sauté aromatics: In a large skillet, heat olive oil and sauté the finely chopped onion until it becomes translucent. Add minced garlic and cook briefly until fragrant, about 1 minute.
- Toast the rice: Stir in the Arborio rice with the onions and garlic, cooking for about 2 minutes until the rice grains look slightly translucent around the edges, enhancing the nutty flavor.
- Cook with broth: Begin adding the warm vegetable broth one ladleful at a time, stirring continuously. Wait until the liquid is mostly absorbed before adding more broth to encourage creamy starch release.
- Add peas and continue cooking: Approximately halfway through the process (around 10 minutes in), add the fresh peas. Continue to add broth gradually and cook, stirring, until the rice is al dente—tender but still with a slight bite—around 18 to 20 minutes total cooking time.
- Finish with butter and cheese: Remove the risotto from heat and stir in the butter and freshly grated Parmesan cheese until the mixture is smooth and creamy. Serve immediately, garnished with the lemon zest to add a fresh, zesty aroma.
Notes
- Use fresh peas for the best flavor, but frozen peas can be substituted if fresh are unavailable; just thaw before adding.
- Stirring constantly is key to achieving the creamy texture typical of risotto.
- For a vegan version, substitute butter and Parmesan with plant-based alternatives.
- Keep the broth warm throughout cooking to ensure even absorption and prevent the rice from cooking unevenly.
- Lemon zest adds brightness but can be omitted if preferred.
