This risotto with peas gets creamy from parmesan cheese and brightness from lemon juice and zest. It's easy to make risotto at home if you follow these simple step by step instructions!
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Risotto with peas is one of the easiest and most convenient recipes to keep in your back pocket. Why? Because it's something you can make from staple pantry ingredients that you most likely already have on hand.
Just keep that arborio rice stocked in the cabinet, grab some parmesan and lemon, and don't you always have frozen peas? Probably. And yes, there are specific dos and don'ts to follow when cooking risotto, but they're all easy to do.
Got oodles of fresh spring peas hanging around (or frozen ones)? If you want to make some more Italian recipes, try using them in crostini or gnocchi. For another main course idea, pair those peas with radishes and baked salmon.
Jump to:
- Risotto with peas ingredients
- How to make risotto with peas
- Tips for perfect risotto
- Substitutions and variations
- Recommended tools and equipment
- How to serve risotto with peas
- Can you use frozen peas to make risotto?
- FAQ
- More vegetarian recipes with spring vegetables
- Risotto with peas is easy to make with simple ingredients!
- Recipe
Risotto with peas ingredients
- Arborio rice: This is an Italian short-grain rice that is used to make risotto because it is starchier and soaks up more flavors than other types of rice. When stirred, the rice grains rub together releasing starch that turns into a creamy sauce. I like Lundberg Family Farms brand. You can find it at Whole Foods.
- Simmering water: For this particular risotto recipe, I prefer to use water instead of vegetable broth or chicken broth.
- Peas: Just a cup of frozen peas gives us so much flavor! If you're lucky enough to be using fresh, blanch them first.
- Lemon juice and lemon zest: Adding these at the end to finish the risotto allows their bright flavor and floral qualities to shine.
- Leeks: Leeks are in season in spring, just like peas, so they make the perfect aromatic for this risotto. Their flavor is milder than onions or shallots.
- Parmesan cheese: You know what I'm going to tell you: Please use real parmigiano reggiano! The flavor and texture are so much better and it will make a real difference.
- Parmesan rind: This is another reason we are using the real thing. The rind will hang out in the pan while the risotto is cooking, adding flavor and umami.
- Butter: For softening the leeks, it will also add to the creaminess of the sauce.
- White wine: A classic risotto ingredient, it's always great for adding flavors to sauces. I like a Pinot Grigio or Sauvignon Blanc to complement the flavor of the peas and leeks. We'll add wine before we add our simmering water so the rice can absorb it and take on the aroma that will carry all the way through to the finished risotto.
- Kosher salt and freshly ground black pepper
How to make risotto with peas
Step 1: Simmer water, thaw peas
Bring the water (or stock if you prefer) to a low simmer. You never want the water to come to a full boil, so control the heat.
If using fresh peas, blanch them in the simmering water for about two minutes. If using frozen peas, pop them into the microwave for 30 seconds to thaw.
Step 2: Grate the parmesan cheese and prep the lemon
Grate the parmesan cheese on the small holes of a box grater.
Use a microplane grater to zest the lemon, then juice it.
PREP TIP Always zest the lemon before you juice it! It's practically impossible to zest it after it's been squeezed.
Step 3: Wash, slice, and cook the leeks
Cut the bottom roots and the dark green tops off the leeks, then slice them in half. Run them under cold water until clean.
PREP TIP Leeks grow in very sandy soil and they tend to get a LOT of dirt in between the layers. Peel them apart slightly with your fingers when washing to be sure you've gotten them completely clean.
Slice the leeks into thin ribbons with a sharp knife.
Melt the butter in a wide deep skillet or Dutch oven over medium low heat. Add the leeks and a pinch of kosher salt. Cook until they are soft and translucent, 5-8 minutes. You don't want them to brown.
Step 4: Toast the arborio rice, add the white wine
Turn the burner up a little and over medium heat, add the rice to the pan, stir to coat with the butter, and toast it for about 1 minute.
Add the white wine and stir until it evaporates.
Step 5: Add water to the risotto
Now it's time to cook the risotto!! Add about 1 cup of the water to the pan along with the parmesan rind and stir frequently, but not constantly. Stir it gently every 30 seconds or so, making sure it's not sticking to the pan. (I like to use a wooden spoon.)
Be sure it's bubbling at a medium simmer, if not, adjust the heat accordingly.
When that liquid has absorbed, add another cup of liquid and repeat until the rice is al dente. It should take between 16-20 minutes if you've got your cooking liquid and your pan of risotto at the right temperature.
Step 6: Finish the risotto by adding peas, parmesan, and lemon off the heat!
You'll know the risotto is finished when most but NOT all of the liquid has been absorbed, and the rice has a chewy al dente texture. Turn off the heat and let it sit for about 2 minutes.
Stir in the salt, lemon juice and most of your lemon zest. Add the grated parmesan and peas to the risotto, stirring vigorously to create a creamy sauce. Taste for seasoning and add more salt if necessary. Top with remaining lemon zest and freshly ground black pepper.
Tips for perfect risotto
- You don't have to stir risotto constantly!! And you shouldn't! You'll damage the rice and it will take forever to cook because you're cooling down the liquid too much. Stir it around every 30 seconds or so, making sure it is bubbling at a medium simmer without sticking to the bottom of the pan.
- Add your final ingredients like parmesan and peas to the risotto off the heat, for the best texture. This is called mantecatura in Italian, the process of adding the final ingredients to risotto or pasta dishes that makes them creamy and brings all of the flavors together.
- Your risotto with peas should be creamy and saucy, not dry. Don't cook it until it's dry like you would other types of rice.
- NEVER rinse or pre-soak arborio rice when making risotto! The beauty of this rice is the creaminess that is created when starches are released as it cooks. If you rinse or soak it, you will wash all of that away. Eeek!!
- When I make risotto with peas, I always make sure to prep and measure all of my ingredients ahead of time. That way I can focus on stirring the risotto, and I never have to walk away from the stove.
- Wait till the end to salt. Remember the water is constantly being absorbed as you go, that means the salt would be too. Salting at the end allows you to get the perfect level of seasoning.
Substitutions and variations
- I used leeks in this pea risotto because they are two spring vegetables that just love each other. But if you can't find them or don't like them you can substitute one small finely chopped shallot or onion.
- Arborio rice is a classic choice for risotto, but you can also use carnaroli. It's often used in Italy and adds more creaminess, but it can be harder to find. If you've got an Italian market nearby, see if they carry it, otherwise look for it online.
- If you object to using wine when cooking, just skip that step and go ahead and start adding your water.
- You can definitely substitute chicken stock or vegetable stock instead of water if you prefer. I find that both of them add flavor that tends to cover the delicate taste of the peas and leeks in the risotto, so I just use water. It's also a money saver!!!
- If you don't have a parmesan rind, no worries, just leave it out.
- You can add more butter at the end when you add the parmesan for an even glossier texture.
Recommended tools and equipment
- Large sauce pan: For simmering your water or stock, and to blanch the peas if you're using fresh.
- Box grater and microplane grater: To grate the parmesan cheese and zest the lemon.
- Chef's knife and cutting board: To slice the leeks.
- Small microwavable bowl: If using frozen peas.
- Wide deep skillet or Dutch oven: For cooking the risotto.
- Wooden spoon: To stir the risotto for perfect consistency.
How to serve risotto with peas
Of course, this lovely pea risotto will shine on its own as a vegetarian entrée. For a starter, try a Tricolore Salad or Tuscan White Bean Soup. It also works as a delicious side when you make Roast Chicken or Cast Iron Skillet Steak.
Can you use frozen peas to make risotto?
Yes, of course! Frozen peas are perfect for risotto because they are available year-round, frozen at the peak of freshness, and don't require any prep time. I always have frozen peas on hand. They are a life saver for all kinds of last-minute recipe ideas!
FAQ
You can cook risotto in a wide, deep skillet, or in a Dutch oven. Each cook may have their preference, but one is not necessarily better than the other.
You'll need about ¾ cup of uncooked arborio rice for 2 servings of finished risotto. It will depend slightly on whether or not you're adding other ingredients like vegetables or seafood.
You can use either butter or olive oil in the beginning stages of making risotto when you're cooking aromatics and toasting the rice. But you should NEVER add olive oil at the end when the risotto is done. The oil will cause the beautiful starchy sauce to break. Use butter instead.
More vegetarian recipes with spring vegetables
- Sugar Snap Pea Salad has sweet pea flavor and loads of crunch!
- Asparagus Pasta is also loaded with lemon and parmesan cheese!
- Soup au Pistou is another easy recipe that uses leeks as an aromatic, and water—not stock—as the base.
Risotto with peas is easy to make with simple ingredients!
- Risotto easier and quicker to make than you might think!
- Peas, parmesan cheese, and lemons, are all simple pantry ingredients that are easy to keep on hand all the time.
- Serve it as a main course or a side dish.
- It's ready in 30-40 minutes.
- It's vegetarian and gluten free!
Recipe
Risotto with Peas
Equipment
- large, deep skillet or Dutch oven
Ingredients
- 3 tablespoon unsalted butter
- 1 leek white and light green parts only
- ¼ cup white wine such as pinot grigio or sauvignon blanc
- 1.5 cups arborio rice
- 7 cups simmering water or stock, you may not use all of it
- 1 parmesan rind optional
- 2 tablespoon lemon juice
- zest of one lemon
- 1 cup parmesan cheese about 3 ounces
- 1 cup peas fresh or frozen
- 1.5 - 2 teaspoon kosher salt or to taste
- freshly ground black pepper
Instructions
- Bring the water (or stock if you prefer) to a low simmer. You never want the water to come to a full boil, so control the heat. If using fresh peas, blanch them in the simmering water for about two minutes. If using frozen peas, pop them into the microwave for 30 seconds to thaw.
- Grate the parmesan cheese on the small holes of a box grater. Use a microplane grater to zest the lemon, then juice it.
- Cut the bottom roots and the dark green tops off the leeks, then slice them in half. Run them under cold water until clean. Slice the leeks into thin ribbons with a sharp knife.
- Melt the butter in a wide deep skillet or Dutch oven over medium low heat. Add the leeks and a pinch of kosher salt. Cook until they are soft and translucent, 5-8 minutes. You don't want them to brown.
- Turn the heat up to medium, add the rice to the pan, stir to coat with the butter, and toast it for about 1 minute. Add the white wine and stir until it evaporates.
- Add about 1 cup of the water to the pan along with the parmesan rind if using and stir frequently, but not constantly. Stir it gently every 30 seconds or so, making sure it's not sticking to the pan. (I like to use a wooden spoon.) Be sure it's bubbling at a medium simmer, if not, adjust the heat accordingly. When that liquid has absorbed, add another cup of liquid and repeat until the rice is al dente. It should take between 16-20 minutes if you've got your cooking liquid and your pan of risotto at the right temperature.
- You'll know the risotto is finished when most but NOT all of the liquid has been absorbed, and the rice has a chewy al dente texture. Turn off the heat and let it sit for about 2 minutes.
- Stir in the salt, lemon juice and ¾ of your lemon zest. Add the parmesan and peas to the risotto, stirring vigorously to create a creamy sauce. Taste for seasoning and add more salt if necessary. Top with remaining lemon zest and freshly ground black pepper.
Notes
- I always make sure to prep and measure all of my ingredients ahead of time. That way I can focus on stirring the risotto, and I never have to walk away from the stove.
- You don't have to stir risotto constantly!! And you shouldn't! You'll damage the rice and it will take forever to cook because you're cooling down the liquid too much. Stir it around every 30 seconds or so, making sure it is bubbling at a medium simmer without sticking to the bottom of the pan.
- Add your final ingredients like parmesan and peas to the risotto off the heat, for the best texture. This is called mantecatura in Italian, the process of adding the final ingredients to risotto or pasta dishes that makes them creamy and brings all of the flavors together.
- Your risotto with peas should be creamy and saucy, not dry. Don't cook it until it's dry like you would other types of rice.
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