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5.0 from 3 votes

Pea Risotto

Delicious easy creamy risotto with fresh english peas and snap peas for a hearty vegetarian main or side dish!

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 8 servings
Calories: 226 kcal
Course: Side Dish
Cuisine: Vegetarian

Ingredients

  • 1 ½ cups arborio rice
  • 4 cups vegetable or chicken broth
  • 1 cup fresh English peas shelled
  • ½ cup fresh snap peas chopped
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • ½ cup dry white wine optional
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • ½ cup grated Parmesan cheese
  • salt and black pepper to taste
  • fresh mint leaves for garnish (optional)

Instructions

    Cup of Yum
  1. Prepare the Broth: In a saucepan, heat the vegetable or chicken broth over low heat. Keep it warm throughout the cooking process.
  2. Sauté Onions and Garlic: In a large, heavy-bottomed pan or skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the finely chopped onion and cook until it becomes translucent, about 2-3 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
  3. Toast the Rice: Add the Arborio rice to the pan and stir to coat the rice with the oil and butter. Cook for 1-2 minutes, or until the rice becomes slightly translucent around the edges.
  4. Deglaze with Wine (Optional): Pour in the white wine and stir until it's mostly absorbed by the rice. If you prefer not to use wine, you can skip this step and proceed directly to the next.
  5. Begin Adding Broth: Start adding the warm broth one ladle at a time, stirring frequently. Allow each addition of broth to be absorbed before adding more. This gradual process will ensure the rice becomes creamy.
  6. Add Fresh Peas: After about 15 minutes of cooking, add the fresh English peas and continue stirring.
  7. Add Snap Peas: A few minutes later, add the chopped snap peas to the risotto. Stir them into the rice.
  8. Continue Cooking: Keep adding broth and stirring until the rice is al dente and has a creamy consistency. This usually takes about 18-20 minutes.
  9. Finish with Butter and Cheese: Remove the pan from heat. Stir in the remaining 1 tablespoon of butter and the grated Parmesan cheese. Mix until the butter and cheese are melted and fully incorporated into the risotto. Season with salt and black pepper to taste.
  10. Garnish and Serve: Optionally, garnish the risotto with fresh mint leaves for a burst of color and flavor. Serve hot and enjoy!

Nutrition Information

Serving 1/2 cup Calories 226kcal (11%) Carbohydrates 28g (9%) Protein 7g (14%) Fat 8g (12%) Saturated Fat 3g (15%) Polyunsaturated Fat 4g Cholesterol 14mg (5%) Sodium 335mg (14%) Fiber 6g (24%) Sugar 5g (10%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 226

% Daily Value*

Serving 1/2 cup
Calories 226kcal 11%
Carbohydrates 28g 9%
Protein 7g 14%
Fat 8g 12%
Saturated Fat 3g 15%
Polyunsaturated Fat 4g 24%
Cholesterol 14mg 5%
Sodium 335mg 14%
Fiber 6g 24%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.