What kind of rice is best for risotto?

Arborio rice is the most common choice, but Carnaroli and Vialone Nano are excellent alternatives. They hold their shape better and deliver an even creamier consistency.

Can you use frozen peas in spring pea risotto?

Yes! Frozen peas work perfectly. Just thaw them slightly before adding them to avoid cooling the dish too quickly. Their flavor remains sweet and fresh, even after cooking.

How do you reheat risotto without drying it out?

Add a splash of warm broth or water and heat gently on the stove while stirring. This reactivates the starches and restores the creamy consistency. For best results, reheat only what you plan to eat immediately.

Can risotto be made ahead of time?

You can prepare risotto up to 80% ahead—stop cooking when the rice is slightly underdone. Spread it on a tray to cool quickly, then finish cooking with warm broth when ready to serve. If you’d like more advanced prep tips, visit our meal prep and storage guide .

Spring Pea Risotto: The Creamy Recipe That Captures Spring’s Flavor

Name: Spring Pea Risotto
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 cup Arborio rice; 1 ½ cups fresh or frozen peas; 4–5 cups vegetable or chicken broth (kept warm); 2 tbsp butter; 1 tbsp olive oil; 1 small onion or shallot, finely chopped; 2 garlic cloves, minced; ½ cup freshly grated parmesan cheese; 2 tbsp fresh mint, chopped; 1 tsp lemon zest (optional); Salt and pepper to taste

Spring Pea Risotto

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Spring Pea Risotto is a creamy, fresh, and flavorful Italian-inspired dish made with arborio rice, tender peas, mint, and parmesan. This recipe captures the essence of spring in every bite, offering a perfect balance of sweetness, creaminess, and freshness.

Author: Emily
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian

Ingredients

1 cup Arborio rice
1 ½ cups fresh or frozen peas
4–5 cups vegetable or chicken broth (kept warm)
2 tbsp butter
1 tbsp olive oil
1 small onion or shallot, finely chopped
2 garlic cloves, minced
½ cup freshly grated parmesan cheese
2 tbsp fresh mint, chopped
1 tsp lemon zest (optional)
Salt and pepper to taste

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Instructions

Warm the broth in a saucepan and keep it simmering on low heat.
In a large pan, heat olive oil and 1 tbsp butter over medium heat. Sauté the chopped onion until translucent, then add minced garlic and cook briefly until fragrant.
Add Arborio rice and stir for 1–2 minutes to coat each grain with oil and butter.
Pour in one ladle of warm broth, stirring continuously until absorbed. Repeat this process, adding broth gradually while stirring to create a creamy texture.
Continue cooking for about 18–22 minutes, until the rice is tender but slightly firm in the center.
Stir in peas, parmesan cheese, and the remaining butter. Mix well until creamy and smooth.
Add chopped mint, lemon zest, salt, and pepper to taste. Stir gently to combine.
Serve immediately, topped with extra parmesan and a drizzle of olive oil if desired.

Notes

Use fresh peas for the best flavor; frozen peas are a great alternative.
Keep the broth warm throughout cooking for even texture.
Stir regularly to release starch and achieve natural creaminess.
Add a splash of white wine after toasting the rice for added depth of flavor.
For a vegan version, substitute butter with olive oil and parmesan with nutritional yeast.

Find it online: https://recipeshots.com/spring-pea-risotto-yummy-recipe/