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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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.
