Description
This Fresh Pea Risotto is a creamy, comforting Italian classic made with tender Arborio rice, sweet fresh peas, and rich Parmesan cheese. The risotto is slowly cooked by gradually adding warm vegetable broth, resulting in a luscious, velvety texture perfect for a satisfying vegetarian meal. Finished with a touch of butter and zesty lemon, this dish offers a bright, fresh flavor that celebrates springtime produce.
Ingredients
Scale
Risotto Base
- 1 ½ cups Arborio rice
- 4 cups vegetable broth, kept warm
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Vegetables and Flavorings
- 1 cup fresh peas, shelled
- 1 teaspoon lemon zest
Cheese
- ½ cup freshly grated Parmesan cheese
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 without lowering the temperature each time you add the broth.
- Sauté the aromatics: In a large skillet or heavy-bottomed pan, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 4-5 minutes. Add the minced garlic and cook for an additional minute until fragrant, taking care not to let it brown.
- Toast the rice: Add the Arborio rice to the skillet and stir constantly for two minutes. This step lightly toasts the rice grains and helps develop their flavor while preparing them to absorb the broth.
- Gradually add broth: Begin adding the warm vegetable broth one ladleful at a time, stirring continuously. Wait until each addition is mostly absorbed before adding the next. This slow addition and stirring encourage the rice to release its creamy starches.
- Incorporate peas: After about 10 minutes of cooking and broth addition, stir in the fresh peas. Continue cooking and adding broth, stirring regularly, until the rice is tender yet firm to the bite, approximately 18-20 minutes total cooking time.
- Finish the risotto: Remove the pan from heat. Stir in the butter and freshly grated Parmesan cheese until the risotto is creamy and smooth. Adjust seasoning if needed. Serve immediately, garnished with lemon zest for a bright finish.
Notes
- Use fresh peas for the best flavor; frozen peas can be substituted if fresh aren’t available.
- Keep the broth warm to ensure even cooking and maintain the correct risotto texture.
- Stir continuously to prevent the rice from sticking and to create a creamy texture.
- For a richer taste, you can substitute half the olive oil with butter during sautéing.
- Adjust seasoning with salt and freshly ground black pepper to taste.
- Leftover risotto can be cooled and refrigerated but is best enjoyed fresh for optimal texture.
