Pea Risotto Recipe

A pan of risotto with peas with a wooden spoon in it. Three lemons are in the upper left corner.

Course: Main Course

Cuisine: Italian

Diet: Gluten Free, Vegetarian

Keyword: leek and pea risotto, risotto with peas

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 499kcal

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!

Print Recipe

US Customary - Metric

Equipment

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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Nutrition