Risotto with English Peas Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
716 kcal
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Course
Main Course
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Cuisine
Italian
Risotto with English Peas Recipe
Description
This Risotto with English Peas recipe starts by cooking peas briefly, then immediately cooling them to preserve their bright color and fresh flavor. Butter is melted to sauté diced onion until translucent, followed by rice and chopped garlic to develop a fragrant base. White wine is added and cooked off before gradually incorporating chicken stock in increments, stirring constantly to coax the rice into a creamy yet al dente consistency over approximately 20 minutes. The cooked peas and grated Parmesan cheese are folded in last, finished with salt to taste.
The resulting risotto is creamy and smooth, with a tender bite from the carnaroli rice and fresh bursts of sweet pea flavor. Parmesan cheese enriches the dish with a nutty, savory layer. The cooking technique emphasizes slow absorption and stirring, critical for the signature creamy texture.
This risotto can be served immediately as a flavorful side to meats or seafood or enjoyed on its own as a comforting vegetarian meal. It pairs well with crisp salads or roasted vegetables to complement its creaminess.
An optional tip mentioned is using a rice cooker to speed up the process while still aiming for creamy results.
Ingredients
- 1 cup English peas
- 113 grams butter unsalted
- 1/2 /2 yellow onion diced, large
- 1 cup carnaroli rice
- 1 tablespoon garlic chopped
- 4 cups chicken stock
- 1 1/2 /2 cups white wine
- 1 1/2 /2 cup Parmigiano-Reggiano cheese grated
- salt to taste
Instructions
- Bring the peas to a boil in salted water and cook for 2 minutes. Drain, immerse in ice water, and then drain again. Set aside.
- Melt the butter in a large heavy-bottomed saucepan over medium-high heat.
- Add the onions and cook until translucent, about 5 minutes.
- Add the rice and garlic. When the rice begins to sizzle, add the wine. Stirring constantly, wait for the liquid to almost completely evaporate.
- Start adding the stock, 1 cup at a time, stirring constantly. Wait for the liquid to reduce between additions.
- Continue cooking and adding stock until the rice is al dente and the mixture is creamy, about 20 minutes (you may not need to use all of the stock).
- Mix in the peas, season with salt, and top with Parmesan cheese.
- Serve immediately.
Notes
- To save time, consider using a rice cooker for the risotto, which can simplify stock additions and stirring.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 716 kcal
% Daily Value*
| Calories | 716kcal | 36% |
| Carbohydrates | 56g | 19% |
| Protein | 25g | 50% |
| Fat | 35g | 54% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 93mg | 31% |
| Sodium | 956mg | 40% |
| Potassium | 512mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 1275IU | 26% |
| Vitamin C | 16.6mg | 18% |
| Calcium | 495mg | 50% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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