Spring Pea Lemon Herb Risotto

This creamy Spring Pea Risotto is my go-to dish when I want something comforting but fresh and bright to celebrate the season. Delicate green peas and a burst of citrus mingle in a rich and velvety rice base while fresh herbs finish the dish with vibrant flavor. It is my favorite way to mark the return of spring when markets fill up with sweet peas and tender herbs.

Every time I make this risotto for friends it disappears in moments. Once I made a double batch for a garden picnic and there was none left to pack away.

Ingredients

• Arborio rice: Classic risotto rice that gets ultra creamy with slow stirring Choose grains that are plump and unmilled for best results
• Fresh or frozen spring peas: Deliver sweet pop and vibrant color Pick small bright green peas for most flavor
• Vegetable broth: Layers in gentle savory depth Opt for low sodium so you can adjust seasoning
• Dry white wine: Lends acidity and brightness Choose a wine you would drink since flavor concentrates
• Shallots: Mild onion flavor creates depth without overpowering Go for firm shallots with no soft spots
• Parmigiano Reggiano cheese: Adds salty nutty richness Grate fresh right before using for the best melt
• Lemon zest and juice: Infuse the dish with sunny citrus flavor Choose unwaxed organic lemons for zest
• Fresh herbs: Parsley mint or chives bring springy freshness Snip just before adding so the flavors remain lively
• Unsalted butter: Brings everything together for a silky finish Use high quality European style if possible
• Extra virgin olive oil: For sautéing aromatics you want a green grassy oil

Instructions

Heat the Broth:

Pour vegetable broth into a small saucepan and keep it warm over very low heat while preparing the rest of the risotto. Warm broth encourages the rice to cook evenly and absorb flavor gradually

Sauté the Aromatics:

Drizzle olive oil in a large heavy-bottomed skillet or Dutch oven and place over medium heat. Add finely diced shallots and cook gently stirring often for about seven minutes until translucent and sweet. The shallots should melt into the oil without taking on much color

Toast the Rice:

Stir dry Arborio rice into the pot making sure every grain is coated with oil and shallot. Continue stirring for about two minutes until the edges look translucent but the center of each grain remains white. This step toasts the rice and prepares it to soak up liquid

Deglaze with Wine:

Pour in white wine and stir steadily allowing the rice to absorb almost all the wine. This process infuses subtle acidity and sets the flavor foundation

Add Broth Gradually:

Begin adding hot vegetable broth one ladleful at a time stirring constantly until most of the liquid is absorbed before adding more. Repeat this slow adding and stirring for twenty minutes. The risotto will swell and turn creamy as the starch releases.

Stir in the Peas:

After about sixteen minutes and most of the broth is added fold in the spring peas. If using fresh peas add a little earlier so they fully cook If using frozen add near the end so they just heat through

Finish with Cheese Lemon and Herbs:

When the risotto is creamy but the rice grains are al dente take the pot off the heat. Stir in butter grated Parmigiano lemon zest and juice and a generous shower of chopped fresh herbs. Season with salt and pepper to taste.

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I always look forward to the first scoop of risotto because the lemon makes everything taste bright and new. My grandmother and I used to share bowls by the window when the garden peas were just picked and sweet.

Storage Tips

Transfer cooled risotto to an airtight container and refrigerate within two hours of cooking. Risotto is best enjoyed fresh but will keep for up to three days in the fridge. To reheat gently warm with extra broth or water stirring to restore creaminess. If freezing let cool completely and portion into freezer bags laying flat for easier reheating later.

Ingredient Substitutions

You can swap Arborio for Carnaroli or Vialone Nano rice which gives similar creamy results. No fresh peas Use frozen baby peas straight from the bag without thawing. For a dairy free version stir in a spoonful of cashew cream and omit the cheese or use a vegan parmesan. Chicken stock can be used if a vegetarian option is not needed.

Serving Suggestions

Serve risotto as a main course with a crisp salad of shaved fennel and radish or as a side dish to roasted salmon or grilled chicken. For a pretty finish top each bowl with extra peas shaved parmesan and a drizzle of lemon olive oil. Sometimes I add a few edible flowers for a festive spring table centerpiece.

Cultural and Seasonal Notes

Risotto is a Northern Italian comfort classic often used to showcase seasonal vegetables or seafood. Spring pea risotto highlights the first tender produce and is a staple at Italian May dinners. Making risotto together is a cherished Sunday activity in many families celebrating patience and the bounty of each season.

Seasonal Adaptations

Try adding asparagus ribbons along with the peas for extra green Swap lemon zest for orange in late spring for a twist Add a handful of baby spinach at the finish for deeper color

Success Stories

Last spring I made this for a potluck and two people immediately asked for the recipe. My friend who had never liked peas went back for seconds. Another time my niece helped stir the risotto and claimed it tasted like sunshine.

Freezer Meal Conversion

Let the risotto cool on a sheet pan to stop the cooking then spoon into freezer containers. Thaw overnight in the refrigerator and reheat on the stovetop with broth stirring often until creamy. Freeze for up to two months and add extra herbs and lemon once reheated for the freshest taste.

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I discovered that zesting the lemon right before use gives the brightest aromatic oils and makes a huge difference in taste.

Recipe Questions & Answers

→ What type of rice works best for this dish?

Arborio rice is preferred for its high starch content, which helps create a creamy texture and absorbs flavors well.

→ Can frozen peas be used instead of fresh?

Yes, frozen peas are a suitable substitute; add them near the end to maintain their vibrant color and tender bite.

→ What herbs complement the flavors in this dish?

Fresh basil, mint, parsley, or chives pair beautifully, enhancing the springtime freshness and aroma.

→ How do you achieve a creamy consistency?

Frequent stirring while gradually adding warm broth releases starch, resulting in a classic creamy risotto texture.

→ Is the lemon flavor overpowering?

Lemon zest adds brightness without overwhelming; adjust quantities to suit your taste preferences for balance.