Spring Pea Risotto
A vibrant and creamy Spring Pea Risotto that celebrates the flavors of spring with sweet peas and savory parmesan.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 cup arborio rice
- 2 cups fresh spring peas
- 4 cups vegetable broth
- 1 cup grated parmesan cheese
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Sauté the onions: In a pot, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent.
- Toast the garlic and rice: Stir in the minced garlic and arborio rice, cooking for 1-2 minutes until the rice is slightly toasted.
- Gradually add the broth: Gradually add the vegetable broth, one cup at a time, stirring occasionally.
- Incorporate the fresh peas: After about 15 minutes, when the rice is nearly cooked, add the fresh spring peas.
- Stir in the parmesan: Once the rice is creamy and al dente, stir in the grated parmesan cheese.
- Season to perfection: Season with salt and pepper to taste.
- Serve warm and enjoy: Serve warm and enjoy your creamy Spring Pea Risotto!
Notes
For added flavor, consider a squeeze of lemon juice before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg