Spring Pea Risotto

This Spring Risotto recipe is made with two types of peas, leeks, fresh lemon juice, and mascarpone. This incredibly creamy dish can be enjoyed as a meatless entree or side dish! Read on to learn all about making this pea risotto.

About this Pea Risotto

Come springtime, strawberries, carrots, and asparagus get most of the attention. While those are all delicious in their own right, I’d argue that fresh peas are the unsung hero of the season that home cooks tend to overlook. 

Snap peas, snow peas, shelling peas — the frozen green peas from the supermarkt don’t hold a candle to the sweetness and freshness of in-season peas.  

If you’re unsure what to cook with those spring peas, start with this lemony pea risotto. It’s loaded with both sugar snap and shelled peas, and the addition of mascarpone and grated Parmesan makes the risotto extra creamy. 

I kept the green pea risotto meat-free, but you’re welcome to add shrimp or chicken to stretch the recipe. The next time you see peas on sale at your local grocery store, snatch them up and get cooking! 

Kitchen Equipment Needed

The only key piece of equipment you’ll need to make the risotto is a heavy-bottomed pot; if your pot is very thin on the bottom, the risotto is likely to scorch no matter how often you stir it. 

Here’s everything else I recommend: 

• Large Pot — For blanching the peas. 
• Slotted Spoon — Makes removing the peas from the boiling water fast and easy. 
• Chef’s Knife and Cutting Board — For preparing leeks and aromatics. 
• Liquid Measuring Cup — For measuring the broth and white wine. 
• Measuring Spoons — Useful for most recipes. 
• Ladle — You’ll need to add the broth to the risotto in increments.
• Box Grater — Freshly grated Parmesan melts better than pre-grated. Use the fine side of a box grater to do this. 
• Heavy Bottomed Pot — Use a medium-sized pot or saucepan that distributes heat evenly so the risotto doesn’t burn or stick to the bottom. 
• Wooden Spoon — You’ll need to continually stir the risotto as it cooks. 

Ingredients You’ll Need

Below is an overview of the ingredients you’ll need to make the creamy risotto with peas: 

• Fresh sugar snap peas
• Fresh shelled peas
• Chicken stock or vegetable broth
• Leeks 
• Garlic
• Olive oil
• Unsalted butter
• Arborio rice
• Fresh thyme and tarragon
• Dry white wine
• Kosher salt and freshly ground black pepper
• Lemon juice
• Mascarpone
• Grated Parmesan cheese 

For the complete ingredient list and detailed instructions to make this pea risotto, scroll to the bottom of this post for the FREE printable recipe card.

Recipe Variations to Try 

• Add other spring vegetables — Asparagus, baby spinach, kale, and other veggies should all work in this recipe.  
• Add a protein — Add diced rotisserie chicken, grilled chicken, or poached chicken. Other options include sauteed or grilled shrimp. 
• Swap the mascarpone — If you’re out of mascarpone or can’t find any where you live, the closest substitute is American cream cheese. Full-fat ricotta can also be used, although neither cheese will deliver the same level of creaminess. 

How to Make Spring Pea Risotto 

Risotto requires more hands on prep than your average pasta recipe, but the result is worth it! This recipe calls for blanching the peas, then cooking the risotto. 

Step 1: Blanch the Peas

1. Bring a large pot of salted water to boil. Have a large bowl full of ice water ready. 
2. Put the sugar snap peas in the water and allow to cook for 2 minutes. After 2 minutes, add the shelled peas to the water and cook for another minute more. 
3. Scoop the peas out of the pot and into the ice water. After 5 minutes, drain the peas well.

Step 2: Make the Risotto

1. Add the broth to a saucepan and heat over medium heat. The broth must remain warm through the entirety of this recipe. 
2. Heat the oil and butter in a large saucepan over medium heat. Add the leeks and saute until softened. 
3. Add the garlic, thyme, and arborio rice. Cook for 1 to 2 minutes to toast. 
4. Add the white wine. Cook until the wine has mostly evaporated. 
5. Gradually add the warm broth to the arborio rice mixture two ladlefuls at a time. Stir the rice constantly until all of the broth is soaked up. Repeat this process until you’ve used up all the broth is used up and the rice is tender yet remains firm. 
6. To the cooked risotto, stir in the mascarpone, grated Parmesan, and lemon juice. Add the blanched peas and fresh tarragon last. 

The above is simply a quick summary of this recipe spring risotto recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.

Pea Risotto Recipe FAQs

Got questions about how to make this recipe? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.

Can frozen peas be used instead of fresh? 

If you aren’t able to find fresh, shelled peas in your grocery store, frozen peas will also work. 

You’ll need to thaw the peas and then stir them into the risotto at the very end of the cook time. Do not blanch the frozen peas alongside the fresh sugar snap peas — they were blanched prior to freezing so they don’t need to be blanched again. 

What’s the best white wine to use? 

Use a dry white wine, such as Sauvignon Blanc, Pinot Grigio or Pinot Gris, or an un-oaked Chardonnay. 

For more information on wines for cooking with wine and which wines to avoid, check out my Complete Guide to Cooking with Wine. 

Can the white wine be substituted? 

Yes, it can be replaced with additional chicken or vegetable broth and a squeeze of lemon juice. 

For more information on wines for cooking, how to cook with wine, and what to avoid, check out my Complete Guide to Cooking with Wine

Can the risotto be made in advance? 

Once the spring pea risotto has been assembled, it’s best eaten right away. However, you can prepare elements of the recipe in advance: 

• Cut the leeks – wash, cut, drain, and store the leeks in the refrigerator up to 5 days before making the risotto.
• Shell the peas – if your fresh peas still have their shells on, you can shell them up to 5 days in advance. Store in the fridge to keep them fresh. 
• Blanch the peas — if you want to go the extra mile, you can blanch the peas up to 1 day in advance. Dry them well, then store in an airtight container with a piece of paper towel laid on the bottom to absorb any excess moisture. 
• Grate the parmesan – if you purchase your parmesan in whole blocks, you can grate it ahead of time as well. After grating, store it in the fridge (you can freeze cheese, too!)

Storage Instructions 

Risotto of any kind is best eaten fresh from the pan, but leftovers will last up to 5 days in the fridge. I suggest reheating the risotto in a saucepan with an extra splash of water or broth to loosen it up. 

Do not freeze the risotto; it changes texture once frozen.  

What to Serve with Pea Risotto 

The beauty of this spring risotto is that it can be served as a meatless entree or as a hearty side dish. Pair the risotto with one or more of the following: 

Main dishes: 

• Instant Pot Chuck Roast
• Smoked Prime Rib
• Steak: Sous Vide Steak or Grilled Chimichurri Steak
• Chicken: Greek Chicken or Balsamic Chicken

Side dishes: 

• Italian Mixed Greens Salad
• Copycat Olive Garden Salad
• Homemade Caesar Salad
• Zucchini Tomato Basil Salad
• Traeger Grilled Asparagus 
• Garlic Sauteed Kale

Try this Recipe for Pea Risotto! 

Next time you’re looking for a spring pasta recipe, give this green pea risotto a try!

Did you love how creamy yet fresh this risotto was? Leave a comment below and give it a review for others to see what you thought.

On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see your photo of this spring risotto! 

More Easy Risotto Recipes: 

Asparagus Risotto is a delicious dish for springtime that features leeks, fresh asparagus, fresh peas, and mascarpone cheese with a touch of fresh lemon and parmesan cheese. 

This recipe for Butternut Squash Risotto is a delicious dish to enjoy during the fall and winter months. This creamy risotto with squash features leeks, butternut squash, and mascarpone cheese with a touch of fresh thyme and parmesan cheese. 

Rich, creamy, and cheesy Mushroom Risotto is a show-stopping dinner recipe that looks elegant and is secretly so easy to prepare. Make a batch for your next dinner party or home date night!

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What kind of vegetables do you like in risotto?