If you love a creamy, delicious, yet easy-to-make risotto recipe, then this pea risotto is the one for you!
It’s made using frozen peas to keep the process extra simple. Whole and mashed peas provide a variety of textures in every bite. Pair that with creamy, al dente arborio rice and bright lemon for the most satisfying spring dinner ready in around 30 minutes.
If you want to add more spring vegetables, try our risotto with asparagus and zucchini.
Ingredient Spotlight: Frozen Peas & Leek
There’s no need to shell peas or bother with extra work when it comes to this recipe, because frozen peas keep it easy! Now, depending on the time of year you’re making this recipe, if you can find shelled peas, fresh will absolutely work here as well.
There’s no additional prep required; just let them thaw at room temperature while you chop the onion, leek, and garlic and prepare the other ingredients. Alternatively, running them under warm water for a minute does the trick quickly.
Speaking of other ingredients, it’s worth noting that I decided to use a leek in addition to a yellow onion while developing this recipe. If you haven’t worked with leeks before, they have a mild and sweet onion flavor. Leeks pair fantastically with peas and give the risotto an even brighter, spring flavor. For more information about how to prepare them, check out our guide for cutting and cleaning leeks.
Let’s Make Pea Risotto
If you haven’t made risotto before, trust me when I say it’s not as intimidating as you may have heard. Yes, it needs to be stirred every 30-60 seconds, and has a lot of art in determining when it’s done, but as long as you take a deep breath and ease the pressure on yourself, you’ll be fine.
Prep This First
Before beginning, warm the stock in a small saucepan over medium-low heat. This ensures the rice can absorb it without shocking temperature differences.
Additionally, in a small bowl, mash half of the peas. You could also use a small blender to puree them, although when I ran an Instagram poll, 81% said that they’d rather save the time and not blend them, which greatly influenced this final recipe.
I also recommend zesting a whole lemon before you cut it to juice. This will make everything so much easier, and you’ll get the most use out of one lemon!
Step-by-Step Risotto Process
- Heat oil in a large stock pot or Dutch oven. Saute the onion and leeks to get a really nice base of flavor. A pinch of salt is essential here, too, to soften the aromatics and begin layering in the flavor!
- Add additional flavor boosters: garlic, and red pepper flakes, along with freshly ground black pepper as desired.
- Risotto is all about layers, so the Arborio rice is added to the onion mixture to toast up before any additional liquid is added.
- Deglaze the pan with lemon juice (alternatively, you can use white wine as traditionally done). Stir for a minute as the rice absorbs the juice, and then it’s ready for the stock.
- In 1/2 cup increments or so, add the stock. I use a measuring cup to scoop it out and transfer to the risotto pan. Stir somewhat consistently until the broth is absorbed by the rice between each addition.
- Continue until you’ve used most of the broth, and taste test the risotto. The Arborio rice should have a chew, but be tender and creamy – that’s when you’ll know it’s done.
- Once the rice is ready, stir in the peas, lemon zest, butter (if using), and parmesan cheese until melted.
- Serve pea risotto immediately, with freshly chopped mint for garnish for the ultimate spring meal.
Serving Suggestions
Pea risotto is a fantastic vegetarian dinner that’s satisfying and filling thanks to those little veggies. If you’re looking for an additional protein to serve it with, I recommend a white fish like Halibut, pan-seared scallops, or my crispy rosemary fish, which would be an excellent pairing.
I also love serving it with a side salad topped with an easy, tangy white balsamic vinaigrette.
Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
Bright Spring Pea Risotto with Leek and Lemon
Equipment
Ingredients
- 4 cups vegetable stock
- 1 lemon zested
- 3 cups frozen peas
- 3 Tablespoons extra virgin olive oil or butter
- 1 cup yellow onion
- 1 medium leek thinly sliced in half moons
- kosher salt to taste
- Pinch red pepper flakes optional
- 4-5 cloves garlic minced
- 1 cup arborio rice
- 2 Tablespoons freshly squeezed lemon juice
- 2 Tablespoons unsalted butter optional
- ⅓ cup parmesan cheese
- Fresh mint chopped, for garnish
Instructions
- Add the vegetable stock to a medium saucepan and bring to a simmer. Then, reduce heat and keep warm over low heat for the duration of the cooking process. You don't want to add cold liquid to make risotto.4 cups vegetable stock
- Also, be sure to zest the lemon before slicing it for the juice! Set aside.1 lemon
- Set the peas out at room temperature or run them under warm water to thaw. Take 1 ½ cups of the thawed peas and smash using a large fork or spoon (or puree them if preferred). Set aside.3 cups frozen peas
- Heat a large stock pan or Dutch oven over medium to medium-high heat. Add the olive oil, then, once it's warm, add the onion and leek with a generous pinch of salt and red pepper flakes, if using. Saute for 3-4 minutes, then add the garlic, and another pinch of salt to layer in flavor. Cook for an additional 1 minute, stirring often so the garlic doesn’t burn.3 Tablespoons extra virgin olive oil, 1 cup yellow onion, 1 medium leek, kosher salt, Pinch red pepper flakes, 4-5 cloves garlic
- Add the Arborio rice into the onion mixture, stirring to coat the rice completely. Cook it for approximately 1 minute until toasted and any additional oil is mostly absorbed.1 cup arborio rice
- Deglaze the pan with lemon juice, slowly pouring it in and stirring at the same time, until the liquid is absorbed.2 Tablespoons freshly squeezed lemon juice
- Once the lemon juice is absorbed, add about ½ cup of the warm broth (I use a measuring cup and simply dip it in, then pour it into the risotto pan). Stir the risotto consistently, every 30-60 seconds, until the broth is absorbed.
- Continue adding ½ – ¾ cup broth at a time, and stirring until it's completely absorbed between each addition. Once most of the vegetable stock has been added to the risotto (around 25 minutes), begin testing the rice for doneness. If it's still crunchy, it will need more cook time.
- Once the risotto is creamy, the bite is firm yet tender, and not crunchy (think al dente pasta), and the last addition of broth is absorbed, turn off the heat. Stir in both whole and smashed peas, lemon zest, butter, and parmesan cheese until combined and melted.⅓ cup parmesan cheese, 2 Tablespoons unsalted butter
- Serve the risotto immediately with chopped mint (or fresh parsley), as desired, and additional Parmesan cheese. Enjoy!Fresh mint
Nutrition
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