Spring Pea Risotto

Spring Pea Risotto

Risotto is one of those dishes that seems difficult, but it’s actually really easy to prepare. All it takes is a little patience and about 30 minutes. This version has the addition of sweet peas and pairs nicely with our Poached Salmon with Hollandaise Sauce —the perfect dish for a date night in or Sunday supper.

  • Serves 4
  • Active time 30 minutes
  • Total time 30 minutes


  • 1 (32-oz.) carton chicken broth
  • 2 Tbsp. olive oil
  • 1 small sweet onion, diced
  • 4 cloves garlic, minced
  • 1 cup arborio rice
  • ¾ cup dry white wine (such as Sauvignon Blanc or Chardonnay)
  • 1 tsp. lemon zest
  • ½ cup shredded Parmesan cheese
  • 2 cups frozen or fresh peas*
  • ½ tsp. salt
  • ½ tsp. freshly ground pepper
  • Chopped fresh parsley

*If using fresh peas, let them cook in the warm broth or blanch them before adding to the risotto.

Cooking instructions

  1. Heat the chicken broth in a medium saucepan and keep warm over low heat.
  2. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the onion and cook 5 minutes, or until tender. Add the garlic and rice and cook 1 minute until the rice is toasted and the garlic is tender.
  3. Add the wine and cook until the liquid evaporates, stirring frequently. Add a ladle-full of warm broth and cook until the liquid is absorbed. Continue the process, adding a little broth at a time, and cook, stirring frequently, until the rice absorbs the liquid and is al dente. (You may or may not need all of the broth.)
  4. Stir in the lemon zest, cheese, peas, salt, pepper, and parsley. Serve immediately.


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