If you’re looking for a rich, creamy risotto that screams Spring, this Pea Risotto is a must make!  One of our favorite ways of showcasing seasonal vegetables is in homemade risotto. The bright green color that you get from the fresh spring peas is a show-stopper! Made with tender arborio rice, sweet peas, & fresh spinach this lush risotto is both comforting and elegant. What better way to celebrate the start of Spring than with a glass of wine and a perfect dish of this simple risotto.

Published May 24, 2024

Modified February 25, 2025

The first time I ate pea risotto was in Italy. I remember the pop of color on the plate and incredibly tasty this dish was. When I arrived home it was the first meal I described to Bruce. He made it the next weekend. And we have been making it ever since. Funny, growing up I did’t like peas. If you do not like peas, give a few of our other risottos a try. Our Easy Creamy Mushroom Risotto Recipe with White Wine is the perfect dinner for mushroom lovers. Or give our Easy Creamy Tomato Risotto Recipe: Date Night Dinner a try, we know you will love it!

Why You’ll Love This Recipe

Creamy & Flavorful – The combination of arborio rice, broth, and cheese creates a luxurious, creamy texture without the need for heavy cream.

Simple Ingredients, Big Flavor – You don’t need fancy ingredients to make this dish shine—just a few pantry staples and fresh peas bring it all together.

Perfect for Any Occasion – Whether it’s a quick weeknight dinner or a side for a special meal, this risotto is both satisfying and versatile.

Spinach & Pea Purée Ingredients:

1. Fresh or Frozen Peas: Peas are the star ingredient in this dish, providing sweetness, texture, and vibrant green color to the risotto. They add a burst of freshness and flavor, enhancing the overall taste profile of the dish.
2. Fresh Spinach: Spinach contributes to the vibrant green color of the puree while also adding a subtle earthy flavor. It increases the nutritional value of the dish, providing essential vitamins and minerals.
3. Salt and Pepper: Seasonings like salt and pepper help to balance and enhance the flavors of the peas and spinach puree, ensuring that the risotto is well-seasoned and delicious.
4. Extra Virgin Olive Oil: Olive oil adds richness and depth to the puree while also providing a smooth texture. It helps to bind the ingredients together and adds a subtle fruity flavor to the dish.
5. Vegetable Stock: Vegetable stock is used to thin down the puree if needed. It adds depth of flavor and richness to the puree without overpowering the delicate flavors of the peas and spinach.

Spring Pea Risotto Ingredients:

1. Fresh or Frozen English Peas: English Peas are the star ingredient in this dish, providing sweetness, texture, and vibrant green color to the risotto. They add a burst of freshness and flavor, enhancing the overall taste profile of the dish.
2. Fresh Spinach: Spinach contributes to the vibrant green color of the puree while also adding a subtle earthy flavor. It increases the nutritional value of the dish, providing essential vitamins and minerals.
3. Salt and Pepper: Seasonings like salt and pepper help to balance and enhance the flavors of the peas and spinach puree, ensuring that the risotto is well-seasoned and delicious.
4. Extra Virgin Olive Oil: Olive oil adds richness and depth to the puree while also providing a smooth texture. It helps to bind the ingredients together and adds a subtle fruity flavor to the dish.
5. Vegetable Stock: Vegetable stock is used to thin down the puree if needed. It adds depth of flavor and richness to the puree without overpowering the delicate flavors of the peas and spinach.
6. Dry White Wine: White wine adds acidity and brightness to the risotto, balancing the richness of the other ingredients. It also contributes to the complexity of flavors, infusing the dish with a subtle fruity aroma.
7. Butter: Butter adds richness and creaminess to the risotto, giving it a luxurious texture and flavor. It helps to bind the ingredients together while also enhancing the overall richness of the dish.
8. Half & Half: Half & half adds creaminess to the risotto, further enhancing its texture and richness. It adds a subtle dairy flavor without overwhelming the other ingredients.
9. Grated Parmesan: Parmesan cheese adds nuttiness and umami flavor to the risotto, enhancing its overall depth of flavor. It also contributes to the creaminess of the dish while providing a salty, savory contrast to the sweetness of the peas and spinach puree.

What is the origin of Risotto?

Risotto, a traditional  Northern Italian rice dish, originated in the 14th century in Northern Italy, particularly in the regions of Lombardy and Piedmont. The introduction of rice to the Po Valley, with its ideal conditions for cultivation, led to the development of this iconic dish. Risotto is prepared by cooking rice slowly in broth, releasing starch to create a creamy texture. Over time, it has evolved with various regional and seasonal variations, making it a beloved and versatile dish enjoyed worldwide.

Why we think it is worth the price to use Arborio Rice for Risotto:

Using arborio rice in risotto can be worth the price for those who appreciate and value the unique qualities it brings to the dish. Arborio rice’s high starch content, plump grains, and ability to release starch slowly during cooking contribute to the desired creamy texture and rich flavor of risotto. The superior texture and ability to absorb flavors make it a popular choice among chefs and home cooks alike. While it may be more expensive than regular rice, many people find that the results justify the investment for a special and authentic risotto experience. Ultimately, the decision depends on personal preference, budget, and the importance placed on achieving the traditional qualities of a well-made risotto.

How to make this Spring Pea Risotto

Puree Preperation:

• Reserve a half cup of peas to cook for 5 minutes as garnish, right before serving.
• Add a large pinch of salt to a medium pot of boiling water. 
• Add a cup and a half of the peas to salted boiling water for 3 minutes.
• With a slotted spoon, remove peas and shock in cold water with ice to stop the cooking and keep bright green. Pat the Peas dry with paper towels.
• Add peas, a few handfuls of fresh spinach to blender or food processor.
• Measure in oil,  salt & pepper, and blend.
• If the mixture is too thick, the addition of broth will thin it to the desired consistency.

Risotto Preparation:

• In a medium saucepan, sauté shallots & garlic in 4 tablespoons of butter in a large pan over medium-low heat. 
• Grind 6 or 7 grinds of fresh black pepper over mixture.
• Using a wooden spoon, stir in the arborio rice, stirring to toast the rice. This will take 2-3 minutes.
• Add wine, and scrape pan. 
• Slowly add in a warm cup of stock, stirring until absorbes.  
• Continue to add vegetable broth one cup at a time until a creamy consistency, about 20-25 minutes.
• Stir in 4 tablespoons of butter, till melted. Add parmesan cheese, stirring to incorporate.
• Stir in pea puree, and taste for seasoning, adding a pinch of salt if needed.
• Cook reserved peas for 5 minutes for garnish
• Stir in half and half. Keep at low heat.
• Serve risotto in bowls adding cooked peas over the top.

How to serve Spring Pea Risotto:

Serve immediately: Risotto should be served hot as soon as it’s cooked to maintain its creamy texture.

Soup plates: Use soup plates or shallow bowls for serving risotto, as it’s traditionally considered a “primo piatto” (first course) in Italian cuisine. 

Garnish with fresh herbs:Add a sprinkle of fresh parsley, basil, or chives for a finishing touch. 

Parmesan cheese:Offer grated Parmesan cheese on the side for guests to add according to their preference. 

 

Top with a protein: Serve with seared scallops, shrimp, or grilled chicken.

Tips for the Best Pea Risotto

• Use Warm Broth – Always keep your broth warm while adding it gradually to the rice. This ensures even cooking and prevents temperature shocks.
• Stir, But Not Too Much – Stir frequently to release starch and create creaminess, but avoid over-stirring, which can make the risotto gluey.
• Finish with Butter & Cheese – Stirring in butter and Parmesan at the end adds richness and depth of flavor.
• Add a drizzle of olive oil & Squeeze of Lemon – For added flavor, lemon and a good quality olive oil will take this dish to the next level

How to Store & Reheat

• Storing: Let the risotto cool completely before transferring it to an airtight container. It will keep in the fridge for up to 3 days.
• Reheating: Warm the risotto in a pan over low heat, adding a splash of broth or water to restore its creamy consistency. You can also microwave it in short bursts, stirring in between.

Pea Risotto

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Course: entree

Cuisine: Italian

Keyword: pea risotto, risotto

Servings: 6 servings

Calories: 540kcal

Author: Bruce and Dina Miller

Ingredients

PEA & SPINACH PUREE INGREDIENTS

• 2 cups fresh or frozen peas
• 1 cup fresh spinach
• salt and pepper to taste
• 2 tablespoons extra virgin olive oil
• 2-3 teaspoons vegetable stock if needed to thin down

RISOTTO INGREDIENTS:

• 5 Cups Chicken or Vegetable stock
• 2 Cups Arborio Rice
• 3 Medium Shallots finally diced
• 5 cloves of garlic grated
• 1/4 cup white wine
• 8 tablespoons butter divided
• 1/2 cup half & half
• 1/2 cup grated parmesan

Instructions

PUREE PREPERATION:

• Reserve 1/2 cup of peas to cook for 5 minutes as garnish, right before serving.
• Add 1 1/2 peas to a pot of salted boiling water for 3 minutes. Remove peas and shock in cold water with ice to stop the cooking and keep bright green. Pat the Peas dry with paper towels.
• Add Peas, a few handfuls of fresh spinach to blender. Measure in oil,  salt & pepper, and blend, adding broth if too thick.

RISOTTO PREPARATION:

• Sauté shallots & garlic in 4 tablespoons butter in a large pan over medium heat. Grind 6 or 7 grinds of fresh black pepper over mixture.
• Stir in the arborio rice, stirring to toast the rice. This will take a few minutes.
• Add wine, and scrape pan. Slowly add in warmed broth one cup at a time, stirring as needed
• Continue to stir in broth until a creamy consistency, about 25 minutes.
• Stir in 4 tablespoons butter, till melted. Add parmesan cheese, stirring to incorporate.
• Stir in pea puree, and taste for seasoning
• Cook reserved peas for 5 minutes for garnish
• Stir in half and half. Keep at low heat.
• Serve risotto in a bowl or on a plate, add cooked peas over the top.

Notes

Serve with grilled shrimp, chicken, or seared scallops for a complete meal!

Nutrition

Calories: 540kcal | Carbohydrates: 67g | Protein: 11g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1078mg | Potassium: 299mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1870IU | Vitamin C: 23mg | Calcium: 129mg | Iron: 4mg

Tried this recipe?Let us know how it was!

Other Risotto’s to try!

• Mushroom Risotto
• Roasted Tomato Risotto
• Butternut Squash Risotto: A Fall Favorite

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