Description
Creamy Fresh Pea Risotto is a vibrant, silky dish that combines tender fresh peas with perfectly cooked Arborio rice, Parmesan, and subtle aromatics. This quick and versatile recipe offers a harmonious blend of fresh sweetness, creamy texture, and savory depth, perfect as a comforting vegetarian main or an elegant side dish.
Ingredients
Scale
Main Ingredients
- 1 cup Arborio rice
- 1 cup fresh peas
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken stock, kept warm
- 1/2 cup white wine (optional)
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons butter
- 2 tablespoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
Optional Garnishes and Additions
- Fresh mint or basil leaves
- Cooked shrimp, grilled chicken, or crispy pancetta
- Goat cheese or mascarpone
- Lemon zest
- Fresh parsley, chopped
- Edible flowers (for garnish)
Instructions
- Prepare the Base: Heat olive oil in a large skillet over medium heat. Add finely chopped onions and minced garlic, sautéing gently until translucent and fragrant to build a flavorful foundation without overpowering the peas.
- Toast the Rice: Add the Arborio rice to the pan and stir continuously for about 2 minutes until the edges become translucent. This helps the grains absorb liquid evenly to create a creamy texture.
- Deglaze with Wine: Pour in the white wine (if using) and stir constantly until it has mostly evaporated, infusing a subtle acidity that brightens the dish.
- Add Stock Gradually: Begin adding warm stock one ladle at a time, stirring frequently. Wait for each ladle of liquid to be almost fully absorbed before adding the next. This encourages the rice to release its starch and achieve a creamy consistency.
- Incorporate Fresh Peas: Approximately halfway through cooking, gently fold in the fresh peas so they cook along with the rice, preserving their sweetness and vibrant color.
- Finish with Butter and Parmesan: When the rice is tender but still slightly al dente, remove from heat and stir in butter and freshly grated Parmesan cheese. Allow them to melt into a luscious, velvety sauce.
- Season and Serve: Adjust seasoning with salt and freshly ground black pepper as needed. Serve immediately, garnished with fresh herbs, lemon zest, or a drizzle of olive oil for an elegant presentation.
Notes
- Use warm stock to maintain even cooking temperature and avoid slowing down the risotto process.
- Stir frequently to release starch from the rice, ensuring creamy texture without extra cream.
- Fresh or frozen peas are preferred over canned to retain sweetness and texture.
- Add liquid slowly and be patient; this gradual process is key to risotto’s silky finish.
- Fold in butter and cheese after removing from heat to prevent curdling and preserve creaminess.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 20 mg
Keywords: risotto, fresh peas, creamy risotto, vegetarian, Italian, comfort food, quick dinner
