If you’re looking for a simple yet elegant dish that celebrates the fresh flavors of spring, a spring green pea risotto is the perfect recipe. This Italian rice and peas dish sits somewhere between risotto and soup—creamy but not too thick, light yet comforting. Naturally gluten-free and easily made vegan, it’s a perfect way to enjoy the season’s first sweet peas.
Why it is the perfect weeknight dinner for Spring time
Spring is all about renewal, and that includes fresh, vibrant ingredients. Peas are one of the first vegetables to arrive in the season, bringing a sweet, delicate flavor that pairs beautifully with creamy rice. Unlike the traditional way of making for risotto, which requires constant stirring, this recipe is more forgiving, making it a fantastic weeknight meal or a light lunch.
The best part? It’s a crowd-pleaser – even for a dinner with friends who have intolerances or dietary restrictions – since it’s:
- Naturally gluten-free – Perfect for anyone celiac or avoiding wheat.
- Easily vegan – Just swap the cheese and butter for their vegan versions and use a vegetable broth. Olive oil can be used instead of butter, too.
- Seasonal – The ultimate way to celebrate fresh peas while hosting friend on a limited budget.
Whether you’re cooking a simple weeknight meal or recreating a taste of Venice at home, this green pea risotto is a timeless, wholesome dish that brings comfort and freshness to your table. Enjoy!
How to make an easy pea risotto, step by step:
Start by slowly cooking finely chopped onion in a large pan with butter (and optionally, a small slice of pancetta or ham for extra flavor). When the onion starts to look translucent, add the rice and peas. Stir for 1 to 2 minutes, then add the white wine. Let it cook until the alcohol smell disappears.
Now, add all the broth (previously reheated to boiling) to the pan, cover with a lid, and let it cook over low to medium heat. Cook for 15 to 18 minutes, depending on the type of rice used. In the final minutes, if there is still a lot of broth, finish cooking uncovered.
After the indicated cooking time, taste the rice to check— it should be al dente. Adjust the seasoning with salt and black pepper. Add Parmesan cheese (or a vegan alternative) and stir. Cover with a lid and let it rest for 1–2 minutes. Serve immediately.
Spring green pea risotto
2
servings5
minutes25
minutes30
minutesKeep the screen of your device on
Ingredients
¼ cup finely chopped onions
½ cup unshelled fresh peas or frozen peas
1 cup Carnaroli or Arborio rice
¼ cup dry white wine
5 cups bone broth or vegetal broth (seasoned with salt)
¼ cup grated Parmesan cheese
butter
a pinch salt and pepper
How to
- In a large pot, heat 2 tablespoons of butter over medium heat. Add the finely chooped onions and sauté until soft and fragrant, about 3-4 minutes. Meanwhile, reheat your broth in a separate pot until boiling hot.
- Add the rice and stir to coat it in butter. Let it toast for about a minute until slightly translucent at the edges. After this time, add white wine and let it simmer until you no longer can smell the alcohol. Then add the peas and chopped parsley.
- Pour in all the broth, stirring occasionally. Let it simmer gently for about 15 to 18 minutes, covered with a lid. Toward the last minutes, if you see that there is still a lot of broth (more than 1 inch on top of rice), uncover and continue to cook.
- Once the rice is soft but still slightly al dente, taste your risotto and adjust seasoning with salt and black pepper. Stir in Parmesan cheese (or vegan alternative) for creaminess. Turn off the stove, cover the risotto and let it rest for 1-2 minutes. Serve right after.
Write me on Instagram for real time support!
Follow me @martainthejar
