Pea Risotto

Risotto ai Piselli (Spring Pea Risotto)

Today, we’re exploring the world of risotto, a Northern Italian dish that truly embodies the Italian culinary philosophy of celebrating local, seasonal ingredients and simple cooking techniques.

Risotto is a classic example of how Italian cuisine turns humble ingredients into something extraordinary. It’s a dish that requires care and attention, asking us to stand over the stove, stirring patiently as the grains of rice slowly absorb the broth to create a creamy, yet still al dente, dish.

As we’re in the heart of spring, I thought it would be fitting to highlight a recipe for Risotto with Fresh Peas (Risotto ai Piselli). Fresh peas are a delight, their sweet and vibrant flavor encapsulating the spirit of the season. Combined with the creaminess of the risotto, this is a dish that celebrates spring in every bite.

Pea Risotto

Spring Pea Risotto (Risotto ai Piselli)

Prep Time 15 minutes
Cook Time 45 minutes
Course Main Course
Servings 4


  • 1.5 l vegetable broth
  • 2 tbsp olive oil
  • 1 onion finely chopped
  • 2 cloves of garlic mince
  • 300 g Arborio rice or any risotto rice
  • 120 ml white wine
  • 200 g fresh peas shelled
  • 60 g butter
  • 100 g Parmesan cheese freshly grated
  • salt and freshly ground pepper
  • fresh mint leaves for garnish


  • In a saucepan, warm the vegetable broth over low heat.
  • In a separate, large saucepan, heat the olive oil over medium heat. Add the onion and garlic, sautĂ©ing until the onion is translucent.
  • Add the Arborio rice to the saucepan, stirring to coat the grains in the oil. Toast the rice until the edges become translucent, about 2-3 minutes.
  • Pour in the white wine, stirring constantly until it's fully absorbed by the rice.
  • Add a ladle of warm broth to the rice and continue stirring until the liquid is absorbed. Continue this process, adding the broth one ladle at a time and stirring constantly, for about 15 minutes.
  • Stir in the fresh peas, then continue adding broth and stirring the risotto for another 10-15 minutes, or until the rice is creamy but still al dente.
  • Remove the risotto from the heat, then stir in the butter and freshly grated Parmesan cheese. Season to taste with salt and freshly ground black pepper.
  • Serve the risotto in warm bowls, garnished with fresh mint leaves.

And there you have it, Risotto ai Piselli, a celebration of spring in risotto form. Until our next Italian culinary adventure, buon appetito!

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