Spring is springing and this Spring Pea Risotto is exactly what I want to be eating on repeat. It’s creamy, bright, loaded with cheese (duh), and packed with all the seasonal vibes.
Table of Contents
Why I Love This Recipe
I love spring! I love it for many reasons—but the main one being that it ushers in all sorts of produce that makes me happy AND it’s peony/lilac season (aka my favorite flowers of all time). One of my favorite spring ingredients (besides flowers lol) is peas!! You can put them on just about anything and they'll lend a pop of color and a burst of freshness, which is exactly what I wanted in this Spring Pea Risotto!
This risotto is my go-to when I want something cozy but still light and fresh. The mascarpone makes it ultra-creamy without feeling too heavy, and the sweet, tender peas add the perfect pop of spring flavor. Risotto feels like a long-lost art form—it’s so simple to make, but it does require a few minutes of undivided attention. But trust me, those few minutes of stirring result in a creamy, cheesy rice dish that can take on any flavor. Today, it's lemon and peas. Perfect for spring.
Ingredients & Substitutions
- Olive oil
- Shallots
- Garlic
- Arborio rice
- Dry white wine
- Chicken stock
- Parmesan cheese
- Mascarpone cheese
- Fresh peas
- Pea tendrils (optional, but cute!)
- Lemons
- Kosher salt
- White pepper
How to Make
- Heat the olive oil in a large skillet over medium-high heat. Add the diced shallots and sauté until translucent, about 3–4 minutes.
- Add the garlic and cook for another minute, until fragrant.
- Stir in the Arborio rice, making sure each grain is coated in the oil. Toast for about 90 seconds, stirring constantly.
- Pour in the white wine and stir until it’s fully absorbed.
- Begin adding the chicken stock ½ cup at a time, stirring frequently and allowing each addition to absorb before adding the next. This should take about 20–25 minutes.
- Once the rice is just tender and creamy, stir in the Parmesan and mascarpone until fully incorporated.
- Gently fold in the blanched peas.
- Season the Spring Pea Risotto with salt and white pepper to taste.
- Remove the Spring Pea Risotto from heat, garnish with pea tendrils and a squeeze of fresh lemon juice, and serve immediately.
Tips & Tricks
- Stir, stir, stir: Risotto is all about stirring. It’s not hard, but it does need your attention. Glass of wine in hand helps.
- Taste as you go: Every risotto is a little different, so taste for texture and seasoning toward the end.
- Don’t skip the mascarpone: It takes the risotto from good to chef’s kiss perfection.
- Lemon is key: A little squeeze of lemon at the end brightens everything up and makes the Spring Pea Risotto sing.
FAQ's
Can I make this spring pea risotto vegetarian?
Totally. Just swap the chicken stock for veggie stock and you’re good to go.
What if I don’t have mascarpone?
You can sub in a little extra Parmesan or even a dollop of cream cheese. It won’t be exactly the same, but still delish.
Can I use frozen peas?
Absolutely. Just thaw and blanch them quickly before adding at the end.
What’s the best wine to use?
Any dry white you like to drink! Pinot Grigio, Sauvignon Blanc, or even a dry Riesling.
How do I store leftovers?
Keep it in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of stock or water.
Similar Recipes
Fresh Pea Risotto
Ingredients
- 2 tablespoons olive oil
- 2 shallots diced
- 4 cloves garlic minced
- 1 cup arborio rice
- ½ cup dry white wine
- 2 ½ cups chicken stock or vegetable stock
- ½ cup Parmesan Cheese
- ⅓ cup mascarpone Cheese
- 1 ½ cups fresh peas quickly blanched
- pea tendrils to garnish
- lemon wedges
- kosher salt and white pepper to taste
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the diced shallots and sauté until translucent, about 3–4 minutes.
- Add the garlic and cook for another minute, until fragrant. Stir in the Arborio rice, making sure each grain is coated in the oil. Toast for about 90 seconds, stirring constantly.
- Pour in the white wine and stir until it’s fully absorbed. Begin adding the warm chicken stock ½ cup at a time, stirring frequently and allowing each addition to absorb before adding the next. This should take about 20–25 minutes.
- Once the rice is just tender and creamy, stir in the Parmesan and mascarpone until fully incorporated. Gently fold in the blanched peas. Season with salt and white pepper to taste.
- Remove from heat, garnish with pea tendrils or basil and a squeeze of fresh lemon juice, and serve immediately.
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
So delicious and creamy! I leave out mascarpone and use 3/4 cup Parmesan instead.
This was amazing! My whole family loved it!
Is there an alternative to the white wine?
for the life of me I can't not find the serving # on this recipe
4!
Can you make this with frozen peas?
sure can! just give them a quick blanch to warm them up and then toss into the risotto
The perfect Spring dish! Delicious!
Hi, love all of your recipes. Can’t wait to try this one. Could I use cream cheese instead? Or ricotta? Thanks x
cream cheese!