Spring Pea Risotto

simple spring pea risotto with butter and parmesan cheese

servings: 4

  • Author: Kayla Howey


  • 4 cups water
  • 2 tsp kosher salt
  • 2 tbsp olive oil
  • 1 cup arborio rice
  • 6 oz peas (fresh or frozen)
  • 3 tbsp butter
  • 1 oz freshly grated parmesan cheese


  • any chopped soft herbs (chives, basil, mint, parsley, watercress, etc.)
  • freshly cracked black pepper
  • more parmesan


  1. Pour the water into a small saucepan and add the salt. Bring to a simmer over high heat. Reduce the heat to low and keep the water warm as you make the risotto.
  2. Meanwhile, heat a medium-sized, heavy-bottomed pot over medium heat. Add the olive oil. Once the oil is hot, add the arborio rice. Allow the rice to toast for a couple of minutes, stirring often with a wooden spoon.
  3. Use a ½-cup measuring cup to slowly add the heated water to the rice. Stir fairly often as each addition of water absorbs into the rice before adding the next. The rice will begin to expand as it takes in the water and become creamy from the agitation. This process should take about 25 minutes or so.
  4. Before the last addition of water, add the peas to the pot. Add the remaining water and continue to stir for a few minutes longer. Stir in the butter and parmesan cheese, and allow to melt. At this point, the rice should be tender. Taste the risotto and season with more salt if needed.
  5. Spoon the risotto into a large bowl and top with the herbs, freshly cracked black pepper, and more parmesan cheese.


Stirring the risotto fairly often is key so that the rice doesn’t stick to the bottom of the pot. However, if you stir too much, it will become gluey. Try to find the perfect balance.