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Green Pea Risotto with Parmesan

This vibrant green pea risotto combines the creamy texture of Arborio rice with the sweet burst of fresh peas and the rich umami of Parmesan cheese. The dish is cooked slowly with warm broth, stirring gently to develop a luscious, silky consistency, and finished with lemon zest for brightness. The final appearance is a bright, inviting green with a creamy, slightly al dente bite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil good quality
  • 1 tablespoon butter unsalted
  • 1 small onion finely chopped
  • 1 cup Arborio rice or Carnaroli/Vialone Nano
  • 4 cups vegetable broth kept warm
  • 1 cup fresh or frozen peas rinse frozen peas before adding
  • 1/2 cup Parmesan cheese freshly grated
  • Zest of 1 lemon lemon zest only, add at the end
  • Salt and freshly ground black pepper to taste

Equipment

  • Large skillet or wide saucepan
  • Wooden spoon or silicone spatula
  • Ladle

Method
 

  1. Gather a large skillet or wide saucepan, a wooden spoon or silicone spatula, and a ladle for stirring and adding broth.
  2. Heat the olive oil and butter together over medium heat until shimmering and just melting, filling your kitchen with a warm, nutty aroma.
  3. Add the finely chopped onion to the pan and sauté gently, stirring often, until it becomes translucent and sweet-smelling, about 3-4 minutes.
  4. Stir in the Arborio rice, cooking and stirring constantly for about 2 minutes until the edges turn slightly opaque and the rice starts to smell nutty.
  5. Begin adding warm vegetable broth a ladleful at a time, stirring gently and waiting until most of the liquid is absorbed before adding more. Maintain a gentle simmer throughout.
  6. After a few additions, stir in the fresh or rinsed frozen peas, allowing them to cook with the rice and release their bright flavor.
  7. Continue adding broth and stirring, cooking for about 18-20 minutes, until the rice is tender but still slightly al dente, and the mixture is creamy.
  8. Season with salt and freshly ground black pepper to taste. Turn off the heat and stir in the grated Parmesan cheese and lemon zest for a bright, savory finish.
  9. Let the risotto rest for a couple of minutes, loosely covered, to thicken slightly and allow flavors to meld.
  10. Give one last gentle stir, then serve immediately in bowls, garnished with extra Parmesan and a squeeze of lemon if desired. Enjoy the vibrant, creamy goodness!

Notes

Stir constantly during cooking to develop a creamy texture. Use fresh Parmesan for the best flavor, and add lemon zest at the end for brightness. Leftovers can be gently reheated with a splash of broth to restore creaminess.