A fresh, bright and easy-to-make Pea and Pesto Risotto featuring white wine, soft leeks, sweet peas and a quick 5-minute homemade basil pesto. Finished with lemon zest and juice, this risotto is vibrant, comforting and perfect for spring and summer.
Risotto is simple to prepare and adapts well to seasonal ingredients. This version balances creamy arborio rice with the freshness of lemon and basil pesto, plus tender peas for colour and texture.
Ingredients
Below are the essentials you’ll need for Pea and Pesto Risotto, along with practical notes and substitutions.
- Arborio rice – short-grain rice ideal for risotto. Carnaroli also works. Avoid long-grain rice.
- Stock – vegetable or chicken stock. Use a good-quality, low-sodium stock so you can control seasoning.
- White wine – adds depth of flavour; optional if you prefer to avoid alcohol.
- Leeks – wash thoroughly and slice. A shallot or onion can be substituted.
- Peas – frozen peas are convenient and work well; use fresh if available.
- Lemon – zest and juice brighten the dish. Use unwaxed (preferably organic) lemons since the rind is used.
- Pesto – fresh basil, pine nuts, garlic, Pecorino or Parmigiano and olive oil make a vibrant homemade pesto; it’s well worth making rather than using jarred pesto.
Visual walk-through of the recipe
Make the pesto – combine basil, cheese, pine nuts, garlic and olive oil in a small blender or food processor and blend to a smooth paste. Set aside.
Sauté the leeks – warm 1–2 tablespoons of olive oil in a wide pan, add the sliced leeks and cook until soft but not browned. Add the rice and toast for 1–2 minutes so each grain is coated in the flavoured oil.
Add wine and stock – pour in the white wine and let it reduce slightly. Add two ladles of warm stock and stir occasionally until the rice absorbs it. Continue adding stock, a little at a time, stirring and letting it absorb between additions until the rice is creamy and cooked through.
Add peas and lemon – when you pour in the final ladles of stock, add the peas, lemon zest and the juice of half a lemon. Cook for 1–2 minutes until peas are heated through.
Finish with pesto and seasoning – remove the pan from the heat, stir in the pesto, then taste and adjust salt and pepper. Serve immediately while creamy.
More delicious recipes for spring
Risotto
Risotto al Limone (Lemon Risotto)
Pasta
Pasta e Piselli (Pasta with Peas)
Sides
Peas and Pancetta – Easy Italian Side Dish
Pasta
Pasta al Limone (Creamy Lemon Pasta)
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Step By Step Photos Above
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Pea and Pesto Risotto
By Emily
Ingredients
- 1.5 cups arborio rice (300g)
- 4–5 cups vegetable stock (1 litre)
- ¼ cup white wine (60ml), optional
- 1 large leek (or 2 small), sliced
- 1 cup frozen peas (150g)
- Zest of 1 lemon and juice of ½ lemon
- Salt and pepper to season
For the pesto
- 2.5 cups fresh basil (30g)
- ⅓ cup Pecorino Romano or Parmigiano Reggiano (30g)
- 1.5 tbsp pine nuts (20g)
- 1 small clove garlic
- 3 tbsp olive oil (45ml), plus extra for sautéing
Instructions
Preparation
- Trim and rinse the leek, pat dry and slice. Prepare and keep the stock warm.
To make the pesto
- Blend basil, cheese, pine nuts, garlic and 3 tablespoons of olive oil until smooth. Set aside.
To make the risotto
- Heat 1–2 tablespoons olive oil in a large pan and sauté the leeks until softened but not browned (about 2 minutes).
- Add the rice and toast for 1–2 minutes, ensuring it’s coated in oil. Pour in the white wine and let it reduce slightly, then add 2 ladles of warm stock.
- Stir until the stock is absorbed, then continue adding stock a ladleful at a time, stirring and allowing it to absorb between additions. When adding the final stock, add the peas, lemon zest and lemon juice and cook for a couple of minutes until the peas are heated through.
- Remove from heat, stir in the pesto, then season with salt and pepper to taste. Serve immediately.
Notes
- Check seasoning: risotto often needs more salt than you expect. Add gradually and taste as you go.
- Use good stock: quality stock contributes most of the dish’s flavour.
- Make your own pesto: it takes about 5 minutes and tastes far better than jarred versions.
- Leftovers: reheat gently with a splash of water or turn leftovers into arancini by shaping into balls, coating and frying until golden.
Helpful Info for All Recipes
- Use extra virgin olive oil unless stated otherwise.
- All vegetables listed are medium unless noted.
- Recipes are tested using a fan (convection) oven where applicable.
- Nutrition values are approximate and automatically calculated.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
More delicious Italian risotto recipes to try
- Cacio e Pepe Risotto
- Butternut Squash Risotto With Thyme
- Simple Saffron Risotto
- Creamy Tomato Risotto
- Creamy Mushroom Risotto