Pea Parmesan Risotto

This pea Parmesan risotto is minimal stir and turns out perfectly creamy. It’s packed full of fresh lemon zest, sweet spring peas, and sharp Parmesan cheese.

This pea Parmesan risotto is minimal stir and turns out perfectly creamy. It's packed full of fresh lemon zest, sweet spring peas and sharp Parmesan cheese.

I’m thrilled to announce this year I’ll be working with American Kitchen Cookware! I’ll be doing 10 different recipes on their blog this year and I’ll be sharing (well, teasing) each one here on Nutmeg Nanny! You’ll have to head on over to the American Kitchen blog to get the FULL recipe but it will 100% be worth it! 

Risotto has always been my cooking my nemesis. I would order it anytime I was out at a restaurant but the thought of making it at home made my squirm. I have always blamed on my issues with rice. When I was young (and too impatient to cook!) I would turn the heat on high, pour my rice in and in no time the water was gone, the rice was hard and I was annoyed. So I naturally carried these rice insecurities with me to my adult life. Never once did I think to myself “oh, maybe I wasn’t really following directions and I should give that try!” Nope. Instead, I thought, “I simply can’t cook rice. I can cook just about anything in the world but rice.” I think I should have tipped myself off that was something was wrong when I could make puff pastry but I couldn’t cook rice.

This pea Parmesan risotto is minimal stir and turns out perfectly creamy. It's packed full of fresh lemon zest, sweet spring peas and sharp Parmesan cheese.

Luckily I finally threw my rice making insecurities to the wind and gave the risotto a try. I have always loved how something as simple as rice can be turned into the creamiest of dishes by just a few simple ingredients. For this dish, I added lots of lemon zest to bring in a nice punch of fresh springtime flavor. I also used frozen petite sweet peas because they have the best flavor in my opinion. You can definitely use fresh sweet peas but make sure they haven’t been out of their shell for too long. The longer they are out of their shell the more starchy they become. That’s why I usually pick frozen since they are shelled and frozen almost immediately.

This pea Parmesan risotto is minimal stir and turns out perfectly creamy. It's packed full of fresh lemon zest, sweet spring peas and sharp Parmesan cheese.

The pea Parmesan risotto dish is pretty low maintenance but you do have to stir it just a little bit. After it cooks you simply stir to make it creamy and add in your sweet peas, Parmesan, and lemon zest. You can really go as heavy or as light as you like with the lemon zest but I personally love it a bit on the heavy side. It really adds a nice lightness to the dish that screams spring.

Obviously, this dish makes a pretty stellar side dish BUT if you throw in some grilled chicken you just made yourself a fantastic one-pot meal! {The rice will set up a bit as it sits so you can thin it out with a little more warmed chicken stock.}

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Pea Parmesan Risotto

This pea Parmesan risotto is minimal stir and turns out perfectly creamy. It's packed full of fresh lemon zest, sweet spring peas and sharp Parmesan cheese.

Yield: 6 servings

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Ingredients:

  • 7-1/2 cups chicken or vegetable stock
  • 4 tablespoons unsalted butter, divided
  • 1 medium onion, chopped
  • 2-1/2 cups arborio rice
  • 1-1/4 cup dry white wine
  • 2 cups frozen petite peas
  • 1/3 cup grated Parmesan cheese
  • Zest of 1 lemon
  • 2 teaspoons fresh thyme leaves, more if desired
  • 1 teaspoon fresh lemon juice
  • Kosher salt, to taste
  • Cracked pepper, to taste

 

22 Responses to “Pea Parmesan Risotto”

  1. #
    1
    Rachel @ Baked by Rachel — April 22, 2016 at 7:13 am

    I basically love everything about this… including the pan. That means I need the pan to make this dish, right? 😉 Justifications…

  2. #
    2
    Marye — April 22, 2016 at 7:53 am

    This looks so good! It’s been a while since I’ve made risotto, I think I need to try this!

  3. #
    3
    Citra Kale @Citra's Home Diary — April 22, 2016 at 8:54 am

    I never make risotto before. Yours looks awesome and worth to try. thx for sharing

  4. #
    4
    Alisa — April 22, 2016 at 10:11 am

    This looks like spring perfection! I’m definitely craving some pea risotto now and will use this as my guide.

  5. #
    5
    Sarah | Broma Bakery — April 22, 2016 at 10:12 am

    Risotto is the first dish I learned to make as an “adult.” So I’m totally into this.

  6. #
    6
    Danae @ Recipe Runner — April 22, 2016 at 10:48 am

    This is the perfect spring side dish! I love the peas, the lemon, the thyme and of course the Parm!

  7. #
    7
    Dee Dee (My Midlife Kitchen) — April 22, 2016 at 11:02 am

    When I up and decided I was going to learn to make risotto, I made it every day for a week. My very-patient husband finally told me that if he came home the next night and risotto was on the menu again, he was going out to dinner. LOL It really is easier than folks think! And the flavors here are such classics for a Spring dish. Yum!

  8. #
    8
    Shashi @ RunninSrilankan — April 22, 2016 at 1:55 pm

    First of CONGRATS on working with American Kitchen Cookware this year – I cannot wait to see the recipes you make with their cookware.
    Speaking of which, Brandy, this risotto looks so so creamy! Fantastic job!
    Hope your weekend is wonderful!

  9. #
    9
    Ashley @ Wishes and Dishes — April 22, 2016 at 1:58 pm

    You must have read my mind because I was just craving risotto!

  10. #
    10
    Lauren Kelly Nutrition — April 22, 2016 at 3:58 pm

    Congrats on working with American Kitchen Cookware! I can’t wait to see what you make! I just love this risotto, it screams spring to me!

  11. #
    11
    Meg @ With Salt and Wit — April 22, 2016 at 4:39 pm

    This looks like a great Risotto! I am going to have to try this out!

  12. #
    12
    Erin @ Dinners, Dishes, and Desserts — April 22, 2016 at 5:03 pm

    Risotto is one of my favorite things – so creamy and delicious. Love the peas in there for spring!

  13. #
    13
    Becky Hardin | The Cookie Rookie — April 22, 2016 at 8:02 pm

    This looks beautiful and yummy

  14. #
    14
    Heather | All Roads Lead to the Kitchen — April 22, 2016 at 9:37 pm

    You totally rocked this pan of risotto – I’m hungry just looking at it!

  15. #
    15
    Sabrina — April 23, 2016 at 4:07 am

    I can’t get enough risotto! Thanks for the new recipe to try!

  16. #
    16
    Dorothy at Shockingly Delicious — April 23, 2016 at 11:27 am

    Peas and parmesan and thyme, oh my!

  17. #
    17
    Erin @ Texanerin Baking — April 23, 2016 at 5:04 pm

    What a great partnership! And this risotto looks awesome. I’ve never actually had risotto which I see now is pretty stupid. That needs to change! This looks so delicious. 🙂

  18. #
    18
    Des @ Life's Ambrosia — April 24, 2016 at 1:05 pm

    What a perfect spring risotto!

  19. #
    19
    Kelly @ Nosh and Nourish — April 24, 2016 at 6:29 pm

    So Spring-y and fresh… and delish! Yes please.

  20. #
    20
    Erin — April 25, 2016 at 3:16 pm

    Risotto is a house favorite around here! I’ve never added peas – this looks so perfect for spring! And… yay for your new partnership. Love it!

  21. #
    21
    Rose | The Clean Dish — April 26, 2016 at 9:30 am

    Wow! Congratulations on this partnership!! I can’t wait to see what recipes you come up with — the pea Parmesan risotto is the perfect start to your series! It looks perfectly creamy – pinning!!

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    22
    Cyndi - My Kitchen Craze — April 27, 2016 at 11:19 am

    Can you believe I’ve never made risotto before? Crazy right? This looks delicious!! Loving all the flavors going on. Gotta make this asap!

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