Spring Pea Risotto

Why You’ll Love this Recipe

About this Pea Risotto

Come spring, strawberries, carrots, and asparagus tend to steal the spotlight. But I’d argue that fresh peas are a seriously underrated ingredient.

Snap peas, snow peas, shelling peas…even the best frozen green peas can’t compete with the sweetness of in-season ones.

If you’re not sure what to cook with them, this spring pea risotto is a great place to start. It’s made with both sugar snap and shelled peas, and mascarpone gives it that extra-creamy finish alongside the Parmesan.

I kept it meatless, but it’s easy to stretch with shrimp or chicken if you want a protein boost. So the next time you spot fresh peas at the store, grab a bag. You’ll want to make this.

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 it easy to remove the peas quickly from boiling water.
• Chef’s Knife + Cutting Board: For slicing leeks and mincing garlic.
• Liquid Measuring Cup: For measuring broth and wine accurately.
• Measuring Spoons: Handy for herbs, salt, and lemon juice.
• Ladle: You’ll add warm broth gradually while stirring the risotto.
• Box Grater: Freshly grated Parmesan melts more smoothly than pre-grated.
• Wooden Spoon: Ideal for stirring without scratching your pot.

Ingredients You’ll Need

Here’s a quick overview of what you’ll need to make this creamy pea risotto. Don’t forget to check your fridge and pantry before you start! For exact amounts and instructions, see the printable recipe card at the end of the post.

• Fresh sugar snap peas – For crunch and sweet spring flavor.
• Fresh shelled peas – Adds creaminess and color.
• Chicken stock or vegetable broth – Milder than onions, they add a soft, savory flavor.
• Leeks – Milder than onions, they add a soft, savory flavor.
• Garlic – For extra aromatic depth.
• Olive oil and Unsalted butter – Used together to sauté the vegetables and coat the rice.
• Arborio rice – A must for creamy risotto; its starch is key.
• Fresh thyme and tarragon – These herbs bring a bright, slightly sweet, springy note.
• Dry white wine – Adds acidity and depth to balance the richness.
• Kosher salt and freshly ground black pepper – For seasoning throughout.
• Lemon juice – Lifts the flavor at the end.
• Mascarpone – Makes the risotto silky and luxurious.
• Grated Parmesan cheese – Adds salty, nutty flavor and helps thicken the texture.

Recipe Variations to Try 

• Try other spring vegetables: Baby spinach, kale, or even finely chopped green beans would work well here. (I skip asparagus in this one since it already has a spotlight in another recipe.)
• Add a protein: Stir in diced rotisserie chicken, grilled chicken, poached chicken, or sautéed shrimp for a heartier version.
• Swap the mascarpone: Can’t find mascarpone? Full-fat cream cheese is the closest match. Ricotta or crème fraîche work too. Although none of these cheeses will deliver the same level of creaminess as mascarpone. 

Tips for Making This Recipe 

Make-Ahead Tips

Risotto is best served right after it’s made, but you can prep several components ahead of time to make dinner come together faster:

• Leeks: Wash, chop, and dry them in advance. Store in an airtight container in the fridge for up to 5 days.
• Peas: If using fresh, shell them ahead of time and refrigerate for up to 5 days.
• Blanched peas: You can blanch the peas 1 day in advance. After cooling and drying, store in a sealed container with a paper towel on the bottom to absorb moisture.
• Parmesan: Grate your cheese ahead of time and refrigerate. It also freezes well if needed. (Head over to my tutorial to learn how to freeze cheese.)

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 I use frozen peas in risotto?

Yes! If you can’t find fresh shelled peas, frozen peas will work just fine.

Let them thaw completely, then stir them into the risotto at the very end. There is no need to blanch frozen peas. They’ve already been blanched before packaging.

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. Choose something you’d actually drink, not a “cooking wine.” It makes a big difference in the final flavor.

Katie’s Tip: 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 add a squeeze of lemon juice to balance the flavor. 

How do I know when risotto is done?

The best way to tell? Taste it. The rice should be tender but still have a tiny bit of bite. Kind of like pasta cooked al dente. It shouldn’t be mushy or crunchy. If you drag your spoon through the pot and the risotto gently flows back into place, you’re in the sweet spot.

Katie’s Tip: Spoon some risotto onto a plate. It should spread slightly on its own—not stay in a stiff mound or run like soup.

Storage & Reheating Instructions 

Risotto is best served fresh, but leftovers will keep in the fridge for up to 5 days. To reheat, warm it gently in a saucepan over low heat with a splash of broth or water to loosen it up.

Katie’s Tip: Don’t freeze it! The texture changes and turns gummy once thawed.