A delicious and easy Pea and Pesto Risotto made with white wine, leeks, peas and the most incredible 5-minute homemade basil pesto. Packed with zesty lemon this risotto is fresh, vibrant and utterly delicious!
Risotto is so easy to make and there are endless variations depending on what you feel like and what's in season.
This pea and pesto risotto is perfect for Spring and Summer with its fresh and vibrant flavours from zesty lemon, peas and fresh homemade basil pesto.
See the recipe below including notes on ingredients, step by step photos, tips, variations and a video tutorial. For the full printable recipe scroll to the bottom or click the recipe link below
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Ingredients
See the photo below that shows you everything you need to make this Pea and Pesto Risotto plus some notes and ingredient substitutions.
- Arborio rice - you can also use carnaroli rice make risotto, don't use any long grain rice.
- Stock - you can use vegetable or chicken stock. Try to make sure it's good quality and low sodium so you can adjust the salt later on.
- White wine - wine will add another depth of flavour to risotto but you can leave it out if you're avoiding alcohol.
- Leeks - these add so much delicious flavour, make sure to wash them thoroughly before using. You can also use an onion or shallot instead.
- Peas - we used frozen peas for convenience but you can use fresh if they're available to you.
- Lemon - the zest and juice adds a lot of freshness and vibrant flavour. Use unwaxed lemons (organic if possible) because the rind is used.
- Pesto - you need fresh basil, pine nuts, garlic, pecorino and olive oil to make the most incredible homemade basil pesto. I highly recommend avoiding store-bought jarred pesto.
Step by step photos
Make the pesto - put all the pesto ingredients in a bowl and blitz to a smooth paste using an immersion blender (hand-held) or food processor then set aside (photos 1 & 2).
Saute the leeks - add 1-2 tablespoons of olive oil to a large pan and saute the leeks until soft but not browned. Add the rice and toast it for a couple of minutes making sure it's coated in the oils from the leeks (photos 3 & 4).
Add wine and stock - Next, stir in the wine and let it simmer for a minute or so until it has reduced by half. Add around two ladles of stock and stir it every so often until the rice has absorbed the stock. Continue the process until the stock is used up (photos 5-7).
Add peas and lemon - when you add the final amount of stock add the peas, lemon zest and juice and cook for 1-2 minutes (photo 8).
Add pesto and season - add the pesto and stir through, turn off the heat and taste for seasoning and add salt as needed then serve (photo 12).
Our top recipe tips
- Check for seasoning! - Risotto needs a lot more seasoning than you think but start off with a small amount, taste it and adjust accordingly adding more as needed.
- Use good quality stock - try to use a good quality vegetable or chicken stock if possible. This is what will give a lot of flavour to the risotto.
- Use homemade pesto! - pesto takes 5 minutes to make (using a blender) and tastes incredible. Store-bought pesto sold in jars tastes completely different and I never buy or use it.
You turn leftover risotto into Arancini. Roll into balls and dip in flour, beaten egg and breadcrumbs then deep fry until golden brown.
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📖 Full Recipe
Pea and Pesto Risotto
Ingredients
- 1.5 cups arborio rice (300g)
- 4-5 cups vegetable stock (1 litre)
- ¼ cup white wine (60ml)
- 1 large leek (or 2 small)
- 1 cup frozen peas (150g)
- Zest of 1 lemon and juice of half a lemon
- Salt and pepper for seasoning
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
- Cut the leek in half and rinse it thoroughly in cold running water. Pat dry and cut into slices. Prepare your stock and keep it warm.
To make the pesto
- Put the basil, Pecorino, pine nuts, garlic and 3 tablespoons of olive oil in a bowl and blitz to a smooth paste using an immersion (hand-held) blender. You can also use a small food processor or mortar and pestle. Once made, transfer to a bowl and set aside.
To make the risotto
- Add 1-2 tablespoons of olive oil to a large pan and add the leeks. Saute for a few minutes until softened but not browned (around 2 minutes).
- Add the rice and toast it for 1-2 minutes making sure it's coated in all the oils from the leeks then add the white wine. Let the wine reduce (1 minute) then add 2 ladles of stock.
- Stir the risotto until the stock has been absorbed then add more a little at a time letting it absorb in between additions. When you add the last of the stock add the peas, lemon zest and juice cook for a couple of minutes until the peas are cooked.
- Stir in the pesto and turn off the heat. Taste for seasoning and add salt and pepper as needed then serve.
Notes
- Use good quality stock - try to use a good quality vegetable or chicken stock if possible. This is what will give a lot of flavour to the risotto.
- What to do with leftovers? - leftovers can be eaten cold or reheated until piping hot all the way through. You'll need to add a little water to loosen it. You can also turn leftover risotto into Arancini. Roll into balls and dip in flour, beaten egg and breadcrumbs then deep fry until golden brown.
Nutrition
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
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