How to Make Pea Risotto

A white bowl filled with a creamy green pea risotto is placed on a wooden surface. The risotto features cooked rice mixed with bright green peas, all coated in a smooth green sauce, giving the dish a vibrant and appetizing appearance.

5 from 1 vote

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.

Prep Time45

Total Time45

Course: Main Course

Cuisine: Italian

Keyword: pea risotto

Servings: yields

Calories: 358kcal

Ingredients

1½ cups Risotto rice
2½ cups Peas frozen
2 tablespoon Olive oil
3-4 tablespoons Butter divided
2 Shallots finely chopped
3 Garlic cloves crushed
½ cup White wine
7-8 cups Vegetable stock
Salt to taste
Pepper to taste
2 oz Parmesan cheese

US Customary - Metric

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