A fresh and easy Pea and Pesto Risotto made with white wine, leeks, peas and a quick homemade basil pesto. Brightened with lemon zest and juice, this risotto is vibrant, creamy and ideal for spring or summer.
Risotto is simple to make and highly versatile. This version features sweet peas, tender leeks and a fragrant basil pesto for a bright, satisfying dish. Use good-quality stock and fresh lemon for the best results.
Ingredients
Below are the ingredients and suggested substitutions to make this Pea and Pesto Risotto.
- Arborio rice – short-grain rice for risotto; carnaroli also works. Avoid long-grain rice.
- Stock – vegetable or chicken stock. Use low-sodium or adjust salt at the end.
- White wine – optional but adds depth. Omit if avoiding alcohol.
- Leeks – wash thoroughly and slice; onion or shallot can be used instead.
- Peas – frozen peas are convenient; use fresh when in season.
- Lemon – zest and juice for freshness; use unwaxed (preferably organic) lemons since the rind is used.
- Pesto – fresh basil, pine nuts, garlic, pecorino (or parmesan) and olive oil make a quick 5-minute pesto that elevates the risotto.
Visual walk-through of the recipe
Make the pesto: place basil, pecorino, pine nuts, garlic and olive oil in a blender or food processor and blitz to a smooth paste. Transfer to a bowl and set aside.
Sauté the leeks: warm 1–2 tablespoons of olive oil in a large pan and cook the leeks until softened but not browned. Add the rice and toast for 1–2 minutes, stirring so the grains are coated in the 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 absorbed. Continue adding stock in small amounts, stirring and allowing the rice to absorb the liquid, until tender and creamy.
Add peas and lemon: when you pour in the last of the stock, add the peas, lemon zest and lemon juice. Cook for 1–2 minutes until the peas are heated through.
Finish with pesto and seasoning: stir the pesto through the risotto, remove from the heat and taste. Adjust salt and pepper as needed, then serve immediately.
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)
If you try this Pea and Pesto Risotto, please leave a rating or comment to share how it turned out. I love hearing feedback and variations.
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), cleaned and 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 tablespoons pine nuts (20g)
- 1 small clove garlic
- 3 tablespoons olive oil (45ml), plus extra for sautéing
Instructions
Preparation
- Halve the leek lengthways and rinse under cold running water to remove grit. Pat dry and slice. Prepare and keep the stock warm on the stove.
To make the pesto
- Blend basil, pecorino, pine nuts, garlic and 3 tablespoons olive oil until smooth. Adjust oil to reach desired consistency and set aside.
To make the risotto
- Heat 1–2 tablespoons olive oil in a large pan. Add the leeks and sauté until softened but not browned (about 2 minutes).
- Add the rice and toast for 1–2 minutes until coated in oil, then pour in the white wine. Allow it to reduce for about 1 minute.
- Add 2 ladles of warm stock and stir until absorbed. Continue adding stock a little at a time, stirring and allowing the rice to absorb the liquid between additions.
- When adding the last of the stock, stir in the peas, lemon zest and lemon juice and cook for 1–2 minutes until the peas are heated through.
- Remove from heat, stir through the pesto, then taste and season with salt and pepper as needed. Serve immediately.
Notes
- Check seasoning: risotto often needs more salt than expected—season gradually and taste as you go.
- Use good stock: quality stock contributes most of the dish’s flavour.
- Make fresh pesto: homemade pesto takes minutes and tastes far better than jarred versions.
- Leftovers: reheat with a splash of water or milk to loosen the texture, or turn into arancini: shape into balls, coat in flour, egg and breadcrumbs, then fry until golden.
Helpful Info for All Recipes
- I use extra virgin olive oil unless noted otherwise.
- All vegetables listed are medium unless specified.
- Recipes are tested using a fan (convection) oven where applicable.
Nutrition
Nutrition information is an approximation and should be used as a guide only.
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