Pea Risotto Recipe
This pea risotto recipe is creamy, rich, comforting and very flavorful. Making risotto is easier than you might think and this creamy pea risotto is the perfect spring recipe for the whole family.
Making risotto with peas is not only very easy to do, but it’s also an explosion of creamy flavors. Green peas and onions give the risotto a refreshing and lightly sweet flavor, that pairs perfectly with savory Parmesan cheese. Pair this risotto with a fresh Healthy Kale Salad or some meat like Chicken Gyros.
Video Recipe 📹
Watch the full video recipe to learn how to make the best pea risotto recipe. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.
Prefer the written recipe? Scroll down to the recipe box 👇
Why You’ll Love This Pea Risotto Recipe
- 🥣Easy Recipe: Making risotto may seem a daunting task but it’s actually easier than you might think. You only need a few steps to bring it to the table.
- 🍴Authentic Italian: Risotto is a classic Italian dish, that can be done with many flavors and ingredients, from mushrooms, to zucchini, or green peas.
- 💚Loved by everyone: Everyone will love this creamy green pea risotto, both kids and adults, thanks to its mild and slightly sweet flavors.
- 🫛Protein rich: Green Peas are a fantastic source of protein, making this risotto a protein-rich dish.
What Type of Rice Is The Best for Risotto?
There are 3 main varieties of rice suitable for risotto:
- Arborio rice – an Italian short-grain rice. When cooked, the rounded grains are firm, and creamy and chewy compared to other varieties of rice, due to their higher starch content.
- Carnaroli rice – Carnaroli is an Italian medium-grained rice. Differing from the more common arborio rice due to its higher starch content and firmer texture, as well as having a longer grain. Carnaroli rice keeps its shape better than other forms of rice during the slow cooking required for making risotto.
- Vialone nano rice – an Italian semifino (medium-grain) rice variety. Similar to the Carnaroli, Vialone Nano is an appreciated risotto rice. While rich in starch (therefore making for creamy risottos), it maintains its shape and absorbs much liquid during cooking.
Substitutions and Variations
- Rice and other grains: If you don’t have risotto rice, you can also use other varieties of rice for this pea puree risotto, or other grains such as barley or farro. Keep in mind, though, that due to their lower starch content, the risotto won’t come out as creamy.
- Spicy: Add some chili pepper flakes for a spicier version.
- Cheesy: Add some Gorgonzola cheese, or shredded Cheddar cheese for a cheesier risotto and peas.
- More Veggies: Add some spinach, broccoli, or sauteed mushroom for an even more flavorful risotto.
- Herby: Fresh herbs go SO well with peas. Add chopped mint or basil just before serving for extra aroma.
How to Make Pea Risotto
- Blanch the peas in a large pot of boiling stock for about 2-3 minutes. Keep 1/2 cup of the peas aside.
- Add 1/2 cup of stock and puree the remaining peas in a food processor.
- In a large pan, heat 2 tablespoons of olive oil and 1 tablespoon of butter. Add the shallots and sauté. Add the garlic and sauté for 1 minute more. Add the rice and cook 1-2 minutes.
- Pour in white wine and simmer over low heat, stirring constantly until the liquid has absorbed. Add 1/2 cup stock to the rice, and stir until the stock is absorbed.
- Continue adding hot stock, 1/2 cup at a time, stirring continuously. When rice is almost cooked, add pea puree and cook until the rice is al dente.
- Turn the heat off, add parmesan cheese, butter, reserved peas and stir until the cheese is melted.
Tips and Tricks
- Toast the rice: Cook the rice in oil for 1–2 minutes before adding liquid. This step helps maintain the al dente texture.
- Add stock gradually: Don’t dump it all in at once. Ladle the stock in little by little, stirring often, so the rice will release its starch and get creamy.
- Mantecatura (final stir): When you turn off the heat, add a knob of butter and grated Parmesan (or pecorino) cheese for a creamier finish.
- Add peas late: The whole peas should be added in the last 2–3 minutes so they stay bright and a little firm.
What to serve with pea risotto?
This risotto recipe with peas can be served either as a starter or as a main dish. If you serve it as a starter, then you need to serve it as a small portion, and serve it with a main protein, such as: salmon with lemon butter sauce, roasted chicken, baked cabbage meatballs or other dinner recipes of your choice. If you serve pea risotto as a main dish, then you can serve it with a fresh salad of your choice.
Make Ahead and Storage
You can cook the peas and prepare the pea puree in advance, but I recommend making the risotto at the last minute for the best texture and flavor.
You can store leftovers of this green pea risotto recipe in an airtight container in the fridge for up to 4 days. Reheat on the stove with a splash of water or milk to loosen it up. I do not recommend freezing as it will alter the consistency of the rice.
More Italian Recipes
If you enjoyed this recipe for pea risotto, check out also these other Italian recipes:
How to Make Pea Risotto
Ingredients
- 1½ cups (300 g) Risotto rice
- 2½ cups (340 g) Peas frozen
- 2 tablespoon Olive oil
- 3-4 tablespoons Butter divided
- 2 Shallots finely chopped
- 3 Garlic cloves crushed
- ½ cup (120 ml) White wine
- 7-8 cups (2 l) Vegetable stock
- Salt to taste
- Pepper to taste
- 2 oz (60 g) Parmesan cheese
Instructions
- Heat the stock over low heat. Blanch the peas in a large pot of boiling stock or water for about 2-3 minutes. Transfer a bowl with ice water for 5 minutes.
- Keep 1/2 cup of the peas for later. To the remaining peas add 1/2 cup of stock and puree the peas in a food processor or with a hand blender. Set the pea paste aside.
- In a large pan, heat 2 tablespoons of olive oil and 1 tablespoon of butter. Add the shallots and sauté for 5-6 minutes. Add the garlic and sauté for 1 minute more. Add the rice and cook, over low heat, until the rice is hot and coated with oil, about 1-2 minutes.
- Pour in white wine and simmer over low heat, stirring constantly until the liquid has absorbed and the alcohol has evaporated. Add 1/2 cup stock to the rice, and stir until the stock is absorbed.
- Continue adding hot stock, 1/2 cup at a time, stirring continuously. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. When rice is almost fully cooked, about 15-20 minutes, add pea puree and cook, adding stock as needed until the rice is al dente.
- Turn the heat off, add parmesan cheese, butter, reserved peas and stir until the cheese is melted. If needed add more stock. Serve immediately.
Video
Notes
- Watch the Video Recipe – For a better understanding of the recipe, I recommend watching the step-by-step video tutorial. It will guide you through the cooking process, and end result of the pea risotto to help you achieve the best results.
- Check the FAQs – If you have any questions about ingredient substitutions, cooking methods, or storage tips, be sure to check the FAQs section located under the recipe card.
- Make-Ahead & Storage Tips – You can store leftovers of this green pea risotto recipe in an airtight container in the fridge for up to 4 days. Reheat on the stove with a splash of water or milk to loosen it up. I do not recommend freezing as it will alter the consistency of the rice.
- Toast the rice: Cook the rice in oil for 1–2 minutes before adding liquid. This step helps maintain the al dente texture.
- Add stock gradually: Don’t dump it all in at once. Ladle the stock in little by little, stirring often, so the rice will release its starch and get creamy.
- Mantecatura (final stir): When you turn off the heat, add a knob of butter and grated Parmesan (or pecorino) cheese for a creamier finish.
Nutrition
Common Questions
Traditionally, in most Italian recipe you will find wine. The wine gives a nice flavor to the risotto. If you prefer not to use wine for other reasons, you can skip this step and just use stock.
Yes, you can use fresh peas. Follow the same process. You may need to blanch them for longer, simmer them until they are soft and proceed with the same process.
Yes! Simply use plant-based butter and nutrition yeast instead of Parmesan to have a vegan pea risotto.
It was so comforting and creamy. Do you think I can make arancini with the leftover risotto?
Yes, you definitely can.