Pea Risotto Recipe

Why You’ll Love This Recipe

This risotto is the perfect balance of creamy and fresh. The sweetness of peas complements the rich, cheesy rice, creating a dish that feels both light and indulgent. It’s made with basic ingredients but delivers restaurant-quality results. Plus, it’s versatile enough to serve as a main course or a side dish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

arborio rice
green peas (fresh or frozen)
onion or shallot
garlic
olive oil
butter
vegetable or chicken broth
parmesan cheese
salt
black pepper
optional: white wine
optional: fresh herbs (mint or parsley)

Directions

In a saucepan, warm the broth over low heat and keep it hot throughout the cooking process.

In a separate large pan, heat olive oil and a bit of butter over medium heat.

Add finely chopped onion or shallot and cook until soft and translucent.

Stir in minced garlic and cook briefly until fragrant.

Add the arborio rice and toast it for 1–2 minutes, stirring constantly.

If using white wine, pour it in and let it cook until mostly absorbed.

Begin adding warm broth one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding more.

Continue this process for about 18–20 minutes until the rice is creamy and al dente.

Stir in the peas during the last few minutes of cooking.

Remove from heat and mix in butter and grated Parmesan cheese for extra creaminess.

Season with salt and black pepper to taste.

Garnish with fresh herbs if desired and serve immediately.

Servings and timing

This recipe serves 4 people.

Preparation time: 10 minutes
Cooking time: 20–25 minutes
Total time: 30–35 minutes

Variations

Add cooked shrimp or chicken for extra protein.

Use lemon zest for a fresh citrus flavor.

Mix in asparagus or spinach for added vegetables.

Substitute Parmesan with a plant-based alternative for a vegan version.

Add mushrooms for a richer, earthy taste.

Storage/Reheating

Store leftover risotto in an airtight container in the refrigerator for up to 2 days.

Reheat gently on the stovetop with a splash of broth or water to restore creaminess.

Avoid overheating, as it can dry out the rice.

FAQs

What type of rice is best for risotto?

Arborio rice is ideal because of its high starch content.

Can I use regular rice?

It’s not recommended, as it won’t create the same creamy texture.

Do I have to stir constantly?

Frequent stirring helps release starch and create creaminess.

Can I make this recipe vegan?

Yes, use vegetable broth and skip butter and cheese or use alternatives.

When should I add the peas?

Add them toward the end so they stay bright and tender.

Can I use frozen peas?

Yes, frozen peas work perfectly and are very convenient.

Why is my risotto not creamy?

It may need more stirring or additional liquid.

Can I make risotto ahead of time?

It’s best served fresh, but you can partially cook and finish later.

What cheese works best?

Parmesan is traditional, but Pecorino can also be used.

How do I know when risotto is done?

The rice should be tender with a slight bite and a creamy consistency.

Conclusion

Pea risotto is a comforting and flavorful dish that combines creamy texture with fresh, sweet notes. Easy to prepare and endlessly adaptable, it’s a timeless recipe that brings elegance and satisfaction to any meal.

Pea Risotto Recipe

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A creamy and comforting pea risotto made with tender arborio rice, sweet green peas, and a rich, velvety texture. This elegant dish is both simple and satisfying.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 1 cup arborio rice
• 1 cup green peas (fresh or frozen)
• 1/2 cup onion or shallot, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp butter
• 4 cups vegetable or chicken broth
• 1/2 cup Parmesan cheese, grated
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup white wine (optional)
• 2 tbsp fresh herbs such as mint or parsley (optional)

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Instructions

1. Warm the broth in a saucepan over low heat and keep it hot.
2. In a large pan, heat olive oil and butter over medium heat.
3. Add onion or shallot and cook until soft and translucent.
4. Stir in garlic and cook briefly until fragrant.
5. Add arborio rice and toast for 1–2 minutes, stirring constantly.
6. If using wine, pour it in and cook until mostly absorbed.
7. Add warm broth one ladle at a time, stirring frequently and allowing it to absorb before adding more.
8. Continue for 18–20 minutes until rice is creamy and al dente.
9. Stir in peas during the last few minutes of cooking.
10. Remove from heat and mix in butter and Parmesan cheese.
11. Season with salt and black pepper and garnish with herbs if desired.
12. Serve immediately.

Notes

• Add shrimp or chicken for extra protein.
• Use lemon zest for a fresh citrus flavor.
• Mix in vegetables like asparagus or spinach.
• Use plant-based butter and cheese for a vegan option.
• Reheat with a splash of broth to restore creaminess.

Nutrition

• Serving Size: 1 bowl
• Calories: 380 kcal
• Sugar: 3 g
• Sodium: 620 mg
• Fat: 14 g
• Saturated Fat: 7 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 3 g
• Protein: 12 g
• Cholesterol: 30 mg