Make this Spring Pea Risotto with Lemon and Pecorino Recipe using fresh or frozen peas, creamy Arborio rice, lemon, herbs, and savory cheese.
Creamy, bright, and filled with fresh seasonal flavor, this Spring Pea Risotto with Lemon and Pecorino Recipe transforms a handful of simple ingredients into an elegant and satisfying dish. Tender Arborio rice is slowly cooked with warm stock until it develops its signature creamy consistency, while sweet green peas bring freshness, color, and a delicate spring flavor.
Fresh lemon zest and juice balance the richness of the butter and pecorino cheese with a lively citrus finish. Chopped Italian parsley or mint adds another layer of freshness, making every spoonful feel light yet comforting. A final sprinkling of grated pecorino gives the risotto a pleasantly salty, savory finish.
The peas are stirred directly into the risotto near the end of cooking, eliminating the need to precook them. Fresh shelled peas or frozen peas may be used, making this a convenient recipe to prepare in any season.
The secret to excellent homemade risotto is patience. Adding the warm stock gradually gives the rice enough time to release its natural starches while retaining a tender, slightly firm center. Frequent stirring helps the ingredients come together without making the rice heavy or gluey.
Beautiful enough for a spring celebration but approachable enough for a weeknight dinner, this risotto can be served as a satisfying main course or an elegant side dish. Use vegetable stock for a vegetarian version, and serve the finished risotto immediately while it is warm, creamy, and fluid.
Prep Time: 10 minutes
Cook Time: 30 minutes
Resting Time: 3 minutes
Total Time: 43 minutes
Yield: 4 to 6 servings
Ingredients
1 cup shelled fresh English peas or frozen peas
3 cups chicken or vegetable stock or broth
2 tablespoons olive oil
1 small onion, finely chopped
1 cup Arborio rice
1/2 cup dry white wine
Zest of 1 lemon
Juice of 1 lemon
1/4 cup grated pecorino cheese or Parmesan, plus more for serving
2 tablespoons butter
2 tablespoons chopped Italian parsley or mint
Salt and freshly ground black pepper, to taste
Directions
Step 1: Warm the Stock
Pour the chicken or vegetable stock into a medium saucepan. Bring it to a gentle simmer and keep it warm over low heat while preparing the risotto.
Step 2: Cook the Onion
Heat the olive oil in a large, heavy-bottomed saucepan over medium heat.
Add the onion and cook for 4 to 5 minutes, stirring occasionally, until translucent but not browned.
Step 3: Toast the Rice
Add the Arborio rice to the saucepan. Cook for 2 to 3 minutes, stirring with a wooden spoon, until the grains are evenly coated with oil and appear almost completely white.
Step 4: Add the Wine
Pour in the dry white wine. Cook while stirring until the wine has almost completely evaporated.
Step 5: Add the Stock Gradually
Add about 1/2 cup of the warm stock to the rice. Cook, stirring frequently, until the liquid is almost completely absorbed.
Continue adding the stock about 1/2 cup at a time, allowing each addition to absorb before adding more. Stir frequently, but not constantly.
Continue cooking until most of the stock has been incorporated and the rice is creamy and almost tender, about 16 minutes.
Step 6: Add the Peas
Stir the fresh or frozen peas directly into the risotto without precooking them. Add the remaining stock and continue cooking for about 2 minutes, or until the peas are heated through and tender and the rice is creamy with a slight bite.
Step 7: Finish the Risotto
Remove the saucepan from the heat. Stir in the lemon zest, lemon juice, pecorino cheese, butter, and parsley or mint.
Season with salt and freshly ground black pepper to taste.
Step 8: Rest the Risotto
Cover the saucepan and allow the risotto to rest for 2 to 3 minutes.
Step 9: Serve
Spoon the risotto into shallow serving bowls. Garnish with additional grated pecorino or Parmesan cheese and serve immediately.
Notes
Fresh peas do not need to be precooked. Stir them directly into the risotto near the end of the cooking process so they retain their bright color and fresh flavor.
Frozen peas may be used without thawing. Add them directly to the risotto and cook until heated through and tender.
Keep the stock warm throughout the cooking process. Adding cold stock can interrupt the cooking and prevent the rice from cooking evenly.
Add the stock gradually and allow each addition to become almost completely absorbed before adding more.
Stir the rice frequently to release its starches, but avoid stirring constantly because excessive stirring can make the risotto gluey.
The finished risotto should be creamy and fluid rather than stiff or dry. If it becomes too thick, stir in a small amount of additional warm stock before serving.
Pecorino has a sharper, saltier flavor, while Parmesan provides a milder alternative. Taste the risotto before adding salt because both cheeses are naturally salty.
For a vegetarian version, use vegetable stock and select a cheese that meets your dietary preferences.
Risotto is best served immediately because it continues to absorb liquid and thicken as it rests.
Must be 21 years of age or older to purchase or consume alcoholic beverages. Please drink responsi
