Risotto has always felt to me like the definition of slow, thoughtful cooking. It’s not a dish you rush—it’s one you nurture, one ladle of stock at a time, until the grains of rice soften into something luxuriously creamy. That’s the beauty of it: you’re fully present in the process, and the reward is worth every stir.
This pea risotto is one of those recipes that surprises with its simplicity. At first glance, it looks like comfort food—warm, soft, indulgent—but as soon as you taste it, you realise it’s also fresh and vibrant. The natural sweetness of peas gives the dish a delicate lift, balanced by the richness of Parmesan and the gentle tang of lemon zest. For me, it’s the kind of risotto that captures the feeling of springtime on a plate—bright, light, and hopeful, but still deeply satisfying.
I love finishing it with a scatter of fresh mint leaves, because they add just the right herbal note, reminding you that risotto doesn’t always need to be heavy or wintery. Instead, this is a bowl of comfort that feels alive and seasonal—something to cook when you want to take your time, enjoy the process, and end up with a dish that tastes as beautiful as it looks.
Ingredients (4 servings)
- 250g arborio rice
- 1 small onion, finely chopped
- 2 tbsp olive oil
- 1 tbsp butter
- 750ml vegetable stock (kept warm)
- 150g fresh or frozen peas
- 60ml dry white wine (optional)
- 50g Parmesan cheese, freshly grated
- Zest of 1 lemon
- Salt & freshly ground black pepper
- A few fresh mint leaves (optional, for garnish)
Method
- Prepare the base: In a medium saucepan, heat the olive oil and butter. Add the chopped onion and cook gently until translucent, about 5 minutes.
- Toast the rice: Add the arborio rice, stirring for 1–2 minutes until lightly coated and slightly translucent around the edges.
- Deglaze: Pour in the wine and stir until it has almost evaporated.
- Build the risotto: Begin adding the hot stock one ladle at a time, stirring gently and allowing the liquid to absorb before adding more. Continue for 15–18 minutes.
- Add the peas: Stir in the peas about 5 minutes before the rice is fully cooked.
- Finish: Once the rice is creamy but still al dente, stir in the Parmesan, lemon zest, and a touch more butter if you like it richer. Season with salt and black pepper.
- Serve: Garnish with mint leaves and an extra sprinkle of Parmesan.
Nutritional Values (per serving, approx.)
- Calories: 430 kcal
- Protein: 13 g
- Carbohydrates: 62 g
- Fat: 13 g
- Fiber: 5 g
- Sugar: 4 g
- Sodium: 580 mg
👨‍🍳 Chef’s Tips
- Plating: Serve in a shallow bowl, gently tapping the bottom to let the risotto spread naturally. Finish with a drizzle of good-quality extra virgin olive oil and a few shavings of Parmesan for an elegant touch.
- Wine pairing: A crisp Sauvignon Blanc or Pinot Grigio works beautifully with the fresh sweetness of the peas and the brightness of the lemon zest.
- Elevate it: For a restaurant-style finish, blend half of the peas into a smooth purée and fold it into the risotto just before serving. This will intensify the color and give the dish a silky green base. Keep the remaining peas whole for texture.
- Seasonal twist: In early spring, add tender asparagus tips alongside the peas; in summer, swap peas for broad beans or courgette flowers.