Fresh Spring Onion and Pea Risotto
A creamy risotto made with tender Arborio rice, fresh spring onions, and peas, finished with Parmesan for richness. This italian-inspired one pot (vegetarian) ready in about 40 minutes pairs Arborio rice, kept warm vegetable broth, (or thawed frozen) fresh peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups Arborio rice
- 4 cups, kept warm vegetable broth
- 1/2 cup, thinly sliced (white and green parts separated) spring onions
- 1/2 cup (or thawed frozen) fresh peas
- 2 tbsp butter
- 1/4 cup, grated Parmesan cheese
- 1/4 cup dry white wine
- to taste salt
- to taste black pepper
Instructions
- Step 1: In a medium saucepan, heat vegetable broth over low heat to keep warm.
- Step 2: In a large, heavy-bottomed pot, melt 1 tbsp butter over medium heat. Add white parts of spring onions and cook for 2 minutes until softened.
- Step 3: Add Arborio rice and stir to coat, cooking for 1 minute until rice is slightly translucent around the edges.
- Step 4: Pour in dry white wine and stir until absorbed, about 2 minutes.
- Step 5: Begin adding warm vegetable broth, one ladle at a time, stirring constantly, until liquid is absorbed before adding more. Continue for 18-20 minutes until rice is tender but still slightly firm (al dente).
- Step 6: Stir in fresh peas and green parts of spring onions during the last 3 minutes of cooking.
- Step 7: Remove from heat, stir in remaining 1 tbsp butter and grated Parmesan, and season with salt and pepper to taste. Let rest for 2 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Fresh Spring Onion and Pea Risotto take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Fresh Spring Onion and Pea Risotto?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep arborio rice from drying out.
Can I substitute ingredients in Fresh Spring Onion and Pea Risotto?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Fresh Spring Onion and Pea Risotto for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Fresh Spring Onion and Pea Risotto vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Loved the simplicity of this one-pot recipe. The spring onions gave such a nice flavor!
- ★★★★★
This risotto was creamy and perfect with the fresh peas and spring onions. My family loved it!
- ★★★★☆
The risotto was good, but I found it slightly bland. Maybe add more herbs next time.
