Spring Pea Risotto Recipe with Lemon & Prosciutto (2024)

September 19, 2023August 31, 2022 by Erin

Pea Risottois a crowd-pleasing meal full of cozy and comforting flavors. It’s swirled with lemon and mascarpone cheese, plus a bit of salty prosciutto. Perfect for weeknights and dinner parties!

I mean, it’d be pretty hard not to love this dish with all of those fantastic ingredients hanging out in there, right?

Mascarpone, parmesan, prosciutto and sweet peas…

About the process…

The risotto-making process is easy, but it can be a bit intimidating if you’ve never made it before. It is a dish that you need to “babysit” the whole time.

During the cooking process, the risotto is fed ladle full after ladle full of stock, letting it absorb between each addition. The process results in the grains of rice plumping up and the constant stirring process results in the most fantastic, creamy texture.

Once that perfect texture is reached, the risotto is stirred together with a puree of peas and spinach, which gives it that wonderful green color, and then the mascarpone cheese and nutty parmesan help to make it even more creamy.

To brighten things up, and add a depth of flavor, I added in a bit of fresh lemon juice and mint and then stirred in some whole peas to give the risotto some texture.

A handful of some diced prosciutto added in a hint of smoky saltiness (however, you could make this recipe totally vegetarian by omitting the prosciutto and using vegetable stock).

Ingredients needed

Risotto may seem like a complicated dish but it’s actually very simple and made with easy ingredients. This recipe uses:

• Broth or stock –Usechicken bone brothor flavorful chicken stock to cook your rice.Or, keep it vegetarian by using vegetable broth (and omitting the prosciutto).
• Peas – I used frozen, but fresh peas will also work.
• Lemon– Lemon zest & juice adds a burst of citrus to the finished dish.
• Butter
• Garlic + Shallots
• Arborio rice –AKA risotto rice! Because of its high starch content, it’s creamier and chewier than other types of rice.
• White wine– Like a drySauvignon Blancor Pinot Grigio. To make this without wine, you can use dry vermouth, chicken broth, or chicken stock.
• Mascarpone cheese –This Italian cheese is smooth and spreadable like cream cheese, but with a fluffier, creamier texture.You can also use whipped cream cheese or crème fraîche.
• Parmesan cheese
• Prosciutto – Adds a nutty, salty flavor to the risotto, but you can leave it out for a vegetarian friendly meal. Don’t have prosciutto? No problem! You can swap in bacon.
• Fresh Mint – fresh tarragon would also be delicious.

How to make it

Make a pea puree by processing together peas, spinach and stock.

Warm the broth. This is what will “feed” your risotto during the cooking process.

To start making the risotto,heat butter and sautee shallot and garlic. Next, add the rice. Season and toast the grains for 1 minute.

Deglaze the pot with wine. Make sure to scrape the tasty brown bits stuck on the bottom of the pot!

Add some warm broth to the pot,occasionally stirring with a wooden spoon until the broth is absorbed. Repeat this step until the rice has a creamy consistency but is still al dente.

Stir in the flavorings. Add pea puree, parmesan, mascarpone, prosciutto, lemon and mint. Season with salt + pepper, to taste.

To serve,scoop some risotto into each dish and garnish with additional mint and grated parmesan, then enjoy!

Can you use frozen peas in risotto?

You can absolutely use frozen peas in this recipe! I love to use them because they are ready to go in a flash.

Tips for making risotto

• I love to keep dry vermouth on hand and often use it in recipes where white wine is called for. It will keep in your cupboard and it’s generally more affordable than white wine.
• The best way to determine if your risotto is done is by tasting. During the last 5-10 minutes it will become very creamy. You want to ensure that the arborio rice is fully cooked, but not becoming mushy. I like for it to have the slightest bit of a bite to it.
• Ifyour risotto is too thick, stir in a splash of broth at a time to loosen it up.

Customize it

This green pea risotto is the perfect canvas for your choice of proteins and veggies. Try one of these add-in ideas:

• Air Fryer Shrimp
• Seared Scallops
• Crispy Prosciutto
• Instant Pot Salmon
• Crumbled Italian Sausage
• Artichoke Hearts
• Asparagus
• Broccoli
• Leeks
• Mushrooms
• Spinach
• Fresh herbs – Like dill, parsley, basil or thyme

What to serve with it

• Marinated Lamb Chops
• Easy Arugula Salad
• Sauteed Spinach
• Cherry Tomato Salad with Roasted Lemons
• Shaved Brussels Sprouts Salad
• Vegan Caesar Salad
• Shaved Fennel Salad
• More → 35+ EASY sides for risotto!

Wine pairings

• Vinho Verde
• Chardonnay
• Pinot Blanc
• Rosé

More yogurt recipes

• Greek Yogurt Salad Dressing
• Greek Yogurt Coffee Cake
• Greek Yogurt Onion Dip
• Tahini Yogurt Sauce
• Greek Yogurt Ranch Dip
• Greek Yogurt Bowls
• More → 45+ ways to use Greek yogurt!

More risotto recipes

• Pumpkin Risotto
• Lemon Risotto
• Beet Risotto
• Chicken Risotto
• Tomato Risotto
• Mushroom Risotto

Did you try this pea risotto recipe?

If you loved this spring pea risotto I would appreciate it so much if you would give this recipe a ⭐️star review⭐️! Also, be sure to snap a picture of your finished dish and share it with me onInstagramusing the hashtag #platingsandpairings and tagging me @platingsandpairings.

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This post was originally published in 2017. It was updated in 2023 to add new information. The sweet pea risotto recipe remains the same. Enjoy!