This spring risotto is comforting and fresh—the perfect combination to showcase the vibrant produce of the season.

What’s the first thing that comes to mind when you think risotto? Time intensive? Unhealthy? Heavy? I hear you and I get that. I used to think the same thing! BUT, the beauty of this recipe (and the other risotto recipes on ZK) is that it busts all those old beliefs about risotto.

Risotto can be easy and hands-off.

Risotto doesn’t have to be super heavy and unhealthy.

Risotto can be for special occasions and weeknight dinner.

This spring risotto covers all of those ^ bases. Somewhat of an ode to peas (if you’ve been around for a while, you know of my love for the little green veg), this is a Three-Pea Risotto. It features green peas, sugar snap peas and pea shoots.

Aside from all the wonderful veggies, this spring risotto gets a ton of flavor from fresh herbs (parsely and tarragon), a splash of wine, Parm and lemon.

Photograph of spring risotto made with peas, snap peas and topped with pea shoots and a poached egg

Spring risotto and a poached egg?!

Oh boy, yes! A perfectly poached egg on top of this spring risotto is seriously the cherry on top. Not only does it add some protein, but the luscious yolk adds a bonus silky, smooth sauce to the whole megillah.

What other proteins can you top spring risotto with?

  • Seared scallops
  • Pan seared salmon
  • Bacon (I know, not a lot of bacon, but flavor!)
  • Diced ham
Aside from all the wonderful veggies, this spring risotto gets a ton of flavor from fresh herbs (parsely and tarragon), a splash of wine, Parm and lemon.

Can risotto be vegan?

  • Of course! This spring risotto is especially easy to modify to be vegan. Here’s all you need to do:
  • Use vegetable broth instead of chicken broth
  • Use olive oil instead of butter
  • Leave out the Parmesan (add a few tablespoons of Nutritional yeast for a cheesy flavor)
Aside from all the wonderful veggies, this spring risotto gets a ton of flavor from fresh herbs (parsely and tarragon), a splash of wine, Parm and lemon.
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Photograph of spring risotto made with peas, snap peas and topped with pea shoots and a poached egg

Three-Pea Spring Risotto

  • Author: Lauren Grant of Zestful Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Stove top
  • Cuisine: Italian

Description

Creamy and comforting, yet also fresh, this three-pea spring risotto is packed with vibrant flavors, textures and colors!


Ingredients

Scale
  • 5 cups low-sodium chicken broth
  • 3 tablespoons unsalted butter, divided
  • 1 cup diced yellow onion
  • Salt
  • 1 teaspoon minced fresh garlic
  • 1½ cups dry arborio rice
  • 1 cup dry white wine
  • 1 tablespoon distilled white vinegar
  • 1 cup frozen peas, thawed
  • 1 cup sugar snap peas, bias-sliced
  • ½ cup grated fresh Parmesan (1 ounce)
  • 2 tablespoons each chopped parsley and tarragon
  • Black pepper
  • ¾ cup pea shoots
  • 6 poached eggs *see instructions
  • Lemon wedges

Instructions

Bring broth to a simmer in a saucepan over medium heat.

Heat 2 tablespoons butter in a Dutch oven or pot over medium. Add onion, season with salt, and cook until softened and translucent, 5–7 minutes. Add garlic and cook 30 seconds. Add rice, and cook, stirring constantly, until edges become translucent, 3 minutes.

Add wine to rice, and cook, stirring constantly, until fully absorbed. Stir in 4 cups warm broth, reduce heat to medium-low, cover, and simmer risotto until most of liquid has been absorbed, about 16 minutes, stirring twice.

Add remaining 1 cup broth to risotto and stir until creamy, 3–4 minutes.

Off heat, stir in peas, sugar snap peas, Parmesan, and remaining tablespoon butter, cover, and let stand 5 minutes. Stir parsley and tarragon into risotto; season with salt and pepper.

Top servings with pea shoots and poached eggs; serve with lemon wedges.


Notes

* How to poach eggs

  • Bring a large pot of water to a boil. Crack eggs into a colander, let drain 30 seconds, then gently transfer to a liquid measuring cup.
  • Stir vinegar and 1 teaspoon salt into boiling water. Remove pot from heat, then gently lower liquid measuring cup to just above the water and carefully drop eggs into water one at a time, rotating 90-degrees after each addition.
  • Cover pot and let eggs cook 3 minutes until whites are set. If they are not set after 3 minutes, continue to cook, checking every 30 seconds.
  • Gently remove each egg with a slotted spoon, allowing water to drain off then transfer to a plate.

Make it vegan:

  • Use olive oil instead of butter
  • Use vegetable broth instead of chicken broth
  • Leave Parmesan out (sub in a few tablespoons of nutritional yeast)
  • Leave eggs off

This recipe was originally developed by me, Lauren Grant, for Cooks’ Emporium. 


Nutrition

  • Calories: 393
  • Sugar: 3g
  • Sodium: 468mg
  • Fat: 12g
  • Saturated Fat: 6g
  • Carbohydrates: 46g
  • Fiber: 4g
  • Protein: 15g
  • Cholesterol: 186mg
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About The Author

Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and more.

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