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–+ servings

Spring Pea and Gruyere Risotto

A creamy, herb packed spring risotto with sweet peas, nutty Gruyère, and bright lemon. Elegant, comforting, and perfect for a fresh seasonal meal.
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Course: Main Course, Side Dish
Cuisine: American, Italian
Keyword: Cheesy Pea Risotto, easy risotto recipe, foolproof risotto recipe, homemade risotto, lemon risotto, pea and lemon risotto, risotto recipe, spring risotto
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings

Ingredients

  • ½ cup diced pancetta optional
  • 1 cup spring peas
  • 1 cup Arborio rice
  • 1 shallot minced
  • 3 garlic cloves minced
  • 4 cups chicken or vegetable broth warm
  • ⅓ cup freshly grated Gruyère cheese
  • ½ cup freshly grated Parmesan cheese
  • ½ teaspoon salt adjust to taste
  • ½ teaspoon black pepper
  • 1 tablespoon fresh basil chopped
  • 1 tablespoon fresh parsley chopped
  • 1 tablespoon fresh chives chopped
  • Zest of 1 lemon
  • 2 –3 teaspoons lemon juice to taste
  • 3 tablespoons butter divided
  • Olive oil for finishing

Instructions

Blanch the Peas

  • Bring salted water to a boil. Add peas and cook for 2 minutes. Transfer to an ice bath, then drain and set aside.

Cook Pancetta (Optional)

  • In a large skillet, cook pancetta over medium heat until crisp. Remove and set aside.

Toast and Cook the Rice

  • In the same pan, add 2 tablespoons butter. Add the shallot and garlic; sauté 2–3 minutes until soft and fragrant.
  • Add the Arborio rice and cook for 2–3 minutes, stirring, until lightly toasted.
  • Then add the warm broth ½ cup at a time, stirring frequently and allowing it to absorb before adding more. Continue for 20–25 minutes until creamy and tender.

Finish the Risotto

  • Stir in Gruyère and Parmesan until melted. Add remaining butter and stir until glossy.
  • Then fold in the peas, pancetta, herbs, lemon zest, and lemon juice. Season to taste.

Serve

  • Spoon into bowls and finish with olive oil, extra herbs, lemon zest, and pancetta.