Buttermilk Fried Chicken

Creamy, bright, and vibrantly green—this spring pea risotto brings restaurant-level comfort to a weeknight table. Using an  All-Clad D3® Sauté Pan 5 Quart, you’ll build flavor from the bottom up: a gentle sauté, a glossy rice toast, and steady ladles of warm stock. A quick pea purée and fresh lemon finish keep everything tasting light, fresh, and unmistakably spring.

TYPE MAIN COURSE
SERVES 4
DIFFICULTY MEDIUM
PREP TIME 15 MINUTES
COOK TIME 30-35 MINUTES
Assorted risotto ingredients arranged on a light gray surface, including broth, peas, butter, lemon slices, grated cheese, herbs, and rice, conveying a fresh, inviting tone.Assorted risotto ingredients arranged on a light gray surface, including broth, peas, butter, lemon slices, grated cheese, herbs, and rice, conveying a fresh, inviting tone.

Ingredients

For the risotto

  • 1 ½ cups Arborio rice
  • 5 to 6 cups low-sodium chicken or vegetable stock, warmed
  • 2 tablespoons unsalted butter, divided
  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion or 2 shallots, finely diced
  • 2 cloves garlic, minced
  • ½ cup dry white wine 
  • 1 ½ cups peas (fresh or frozen), divided
  • ¾ cup grated Parmigiano-Reggiano, plus more for serving
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon black pepper, plus more to taste
  • Zest of 1 lemon
  • 2 to 3 tablespoons fresh lemon juice (to taste)

To finish

  • 2 tablespoons chopped fresh herbs (mint, basil, or parsley—mix and match)
  • 1 tablespoon crème fraîche or mascarpone (optional, for extra silkiness)

Directions

  1. Warm the stock.
    Pour the stock into a saucepan and keep it warm over low heat. (Hot stock helps the risotto cook evenly and stay creamy.)
  2. Make a quick “green” pea purée.
    Bring a small pot of salted water to a boil. Add 1 cup peas and cook 1–2 minutes (just until bright green). Drain and rinse briefly under cold water to lock in color.
    Blend the peas with ½ cup warm stock and 1 tablespoon butter until smooth. Set aside.
  3. Sauté the aromatics.
    In your All-Clad D3® Sauté Pan, heat olive oil and 1 tablespoon butter over medium heat. Add onion/shallots and cook 3–4 minutes until soft and translucent. Add garlic and cook 30 seconds until fragrant.
  4. Toast the rice.
    Add Arborio rice to the pan and stir constantly for 1–2 minutes until the edges look slightly translucent. This step builds body and a richer, nuttier flavor.
  5. Deglaze with wine.
    Pour in the white wine and stir until it’s mostly absorbed.
  6. Cook the risotto—ladle and stir.
    Add about ¾ cup warm stock to start. Stir gently and consistently. When the liquid is mostly absorbed, add another ladle (about ½ cup). Repeat, keeping the risotto at a steady simmer.
    Continue for 18–22 minutes, until the rice is tender with a slight bite and the texture is creamy and flowing.
  7. Add peas at the right time.
    When the rice is about 3–4 minutes from done, stir in the remaining ½ cup peas so they stay sweet and bright.
  8. Finish: “mantecatura” (the glossy finish).
    Reduce heat to low. Stir in the pea purée, Parmigiano-Reggiano, lemon zest, and 2 tablespoons lemon juice. Add the remaining 1 tablespoon butter and (optional) crème fraîche/mascarpone.
    If needed, loosen with a splash of warm stock until it gently spreads in the pan—risotto should be creamy, not stiff.
  9. Serve immediately.
    Taste and adjust salt, pepper, and lemon. Finish with fresh herbs and extra Parmigiano.

Pro Tip

For the brightest green color, keep the pea purée cool and quick: brief blanch, quick chill, then blend with warm (not boiling) stock. Stir it in off heat or on very low heat at the end.

What is pea risotto?

Pea risotto is a classic Italian-style risotto finished with peas—often added whole, blended into a purée for color, or both. The result is a creamy rice dish with a sweet, spring-forward flavor profile that pairs beautifully with lemon, herbs, and seafood.

What can you serve with pea risotto?

  • A simple arugula salad with lemon vinaigrette
  • Roasted asparagus or broccolini
  • Seared scallops, shrimp, or a crisp-skinned piece of salmon
  • A glass of crisp white wine (Sauvignon Blanc, Pinot Grigio, or dry Riesling)

How do you make pea risotto?

Make a traditional risotto base (aromatics → toast rice → add warm stock gradually), then add peas near the end for freshness. For a “green” version, blend some peas into a purée and stir it in at the finish along with lemon and cheese.

When should you add peas to risotto?

Add whole peas in the last 3–5 minutes of cooking so they stay tender and bright. If using a pea purée, stir it in at the very end to keep the color vibrant.

Other recipe ideas for risotto with peas

If you want the simplest version: skip the purée and stir in 1 to 1 ½ cups peas during the last 5 minutes, finishing with lemon zest/juice and Parmesan. It’ll be less “green,” but still delicious and springy.

Spring risotto

To lean even more spring:

  • Add shaved fennel or leeks with the onions
  • Finish with fresh tarragon or chives
  • Fold in baby spinach right at the end (it will wilt instantly)

Risotto shrimp peas

Turn it into a seafood main:

  • Season 1 lb shrimp with salt, pepper, and a little lemon zest
  • Sear in the All-Clad D3 Sauté Pan (quickly, 1–2 minutes per side), check for doneness, and set aside
  • Make the risotto, then fold shrimp in at the end to warm through
  • Finish with herbs (mint + parsley is great)

Ham pea risotto

For a cozy, salty-sweet twist:

  • Sauté ½ cup diced ham (or pancetta) until lightly crisp before the onions
  • Proceed with the recipe and reduce added salt slightly
  • Finish with lemon to balance the richness

Risotto with peas and mint

A classic pairing:

  • Add 2–3 tablespoons chopped mint at the very end
  • Use vegetable stock for a cleaner, sweeter flavor
  • Optional: swap some Parmesan for Pecorino Romano for a sharper finish