Last month I wrote about growing spring peas. If you’ve planted spring peas this year, and you are getting ready to harvest, this Spring Pea and Herb Risotto dish is a delicious way to showcase them fresh from the vine.
One of the joys of having a garden is the constant stream of fresh vegetables and herbs—but let’s be honest, it’s easy to fall into the trap of preparing them the same way meal after meal. Having a variety of recipes at your fingertips keeps things exciting in the kitchen and ensures you get to enjoy your harvest in new and delicious ways. This Spring Pea and Herb Risotto is a perfect example: creamy, fresh, and bursting with garden flavor, it highlights seasonal peas, tender greens, and bright herbs in a dish that feels both comforting and elegant.
A few tips before you get started: Arborio rice, the short-grain rice that gives risotto its signature creaminess, is generally available in the rice section of most grocery stores—often near the Italian imports—or at specialty food shops.
If you’re wondering about alternatives to stovetop cooking, yes, you can make risotto in a slow cooker. Simply sauté the onion and toast the rice on the stove first, then transfer everything (along with the broth) to your slow cooker. Cook on high for 2 to 2 ½ hours, stirring once or twice if you can. Just add the peas, greens, cheese, and herbs in the last few minutes so they stay bright and flavorful.
Substitution Tips for Spring Pea and Herb Risotto
- Spring Peas: Spring peas refers to cool weather legumes such as snow peas or sugar snap peas that you harvest early in the spring.
- Rice Swap: If you don’t have Arborio rice, try Carnaroli (another Italian risotto rice) for an even creamier result, or you could even use pearled barley for a nutty, hearty twist.
- Peas: Fresh peas are wonderful in spring, but frozen peas work too, and keep their bright color.
- Greens: Swap spinach or arugula with kale, Swiss chard, or even pea shoots for a tender, garden-fresh flavor.
- Dairy-Free: Replace Parmesan with nutritional yeast or a dairy-free cheese alternative for a vegan version.
- Herbs: Parsley and mint are classic, but dill, basil, or tarragon also add wonderful depth.
Spring Pea and Herb Risotto
Serves: 4
Ingredients:
- 2 tablespoon olive oil
- 1 small onion or 2 shallots, finely chopped
- 2-3 cloves garlic
- 1 ½ cups Arborio rice
- ½ cup dry white wine (optional, or use extra broth)
- 4 cups warm vegetable or chicken broth
- 1 cup fresh spring peas; if using edible podded peas such as snow peas or sugar snap peas, roughly chop them.
- 1 cup spinach, arugula, or other tender garden greens, roughly chopped
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh mint or chives, chopped
- Salt and pepper to taste
- Lemon zest and/or pancetta for garnish
Instructions:
- In a large skillet or saucepan, heat the olive oil over medium heat. Add the garlic and onion and cook until the onion is translucent, about 5 minutes.
- Stir in the Arborio rice and cook for 1–2 minutes, letting the grains toast lightly.
- Pour in the wine (if using) and stir until fully absorbed.
- Begin adding the warm broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue until the rice is creamy and just tender, about 18–20 minutes.
- Stir in the peas and greens during the last 5 minutes of cooking.
- Remove from heat, then stir in the Parmesan, parsley, and mint. Adjust seasoning with salt and pepper.
- Serve immediately, topped with a sprinkle of lemon zest for brightness and optionally a few pieces of pancetta.
Garden Tip: Don’t forget — pea shoots and tendrils are edible too, and make a nice garnish.
