Start off spring by digging into a delicious and hearty bowl of Pea Risotto. A simple yet comforting dish that’s sure to tantalize your taste buds! This creamy, flavorful risotto is made from a blend of fresh peas, Arborio rice, chicken broth, and Parmesan cheese. And is the perfect way to welcome in the warm weather.
What’s the best type of rice for risotto?
Technically risotto can be made with any type of rice, yes even brown rice. However, if you want the best results I highly recommend that you stick with the traditional varieties. These include Arborio(the most common), Carnaroli, and Vialone Nano. They all have a relatively high starch content which will give your risotto a rich and creamy texture.
Tips, Tricks & Suggestions
- Fresh or frozen, never canned: As for the peas needed for today’s dish you can either use fresh (when it’s in season), or frozen (just make sure to defrost them). Since they will be cooked in the risotto at the end you won’t really know the difference. However, definitely stay away from canned peas as they tend to have a certain offputting taste.
- Heat the stock: While it’s not necessary, I highly recommend that you heat the stock you’re going to be using before adding it to your rice. It’s one of the more well known tips that will cause fewer temperature fluctuations as the risotto cooks. Which will not only speed up the whole cooking process. But also result in a creamier texture without the rice being overcooked.
- You don’t need to babysit the risotto: One of the most common myths when it comes to risotto is the belief that you need to constantly supervise it. And while you can’t just walk away for 15 minutes while making risotto. You also don’t need to be stirring it nonstop the whole time. Just make sure to be in the area and give it a stir at least once a minute while everything is simmering.
- Add protein: One thing I love about any type of risotto is how easily it can serve as a blank canvas for additional protein. For example, you can grill some shrimp or chicken. Then cut them up into bite sized pieces and add them over top of the finished pea risotto for a full meal.
- Serving Suggestion: Typically pea risotto is served as a starter or first course to a much larger meal. And if you want to go that route I suggest you pair it with something like our Chicken Picatta, Marinated Beef Tenderloin, or Pork Roast in Red Wine.
Other Risotto Recipes You Might Enjoy
Pea Risotto Recipe
Prep time: 5 minutes
Cook time: 30 minutes
Servings: 4
Ingredients
6 Cups of stock, either chicken or vegetable
3 Tablespoons of olive oil
1 shallot, finely diced
2 to 3 Cloves of garlic, minced
1½ Cups of Arborio rice
½ Cup of dry white wine
¼ Teaspoon of each (dry oregano, thyme, and rubbed sage)
1 Cup of peas, either fresh or frozen
2 Tablespoons of butter
½ Cup of parmesan cheese
Salt & pepper to taste
Instructions
- Warm up the stock in a medium sized pot.
- Saute: Add 3 tablespoons of oil to a large walled pan and place it over medium-high heat. Toss in the finely diced shallots and saute them for 3 to 5 minutes or until they have become translucent. Then add the garlic along with the rice and continue to saute for another minute or two.
- Deglaze: Pour in the white wine to deglaze the pan. Let the wine simmer for a couple of minutes or until it has reduced by half.
- Cook the rice: Sprinkle the dried oregano, thyme, and rubbed sage into the pan and stir everything together. Then pour enough of the warm stock (roughly 1 cup) into the pan until it covers all the rice.
Stir often while the liquid simmers until the stock has almost been entirely absorbed by the rice. Then add in a little more stock (roughly ½ cup), and continue to stir until it has been absorbed. Repeat this process until you have added 5 cups of stock to your pan. At this point, taste some of the rice to check how done it is. If you prefer your rice to be al dente then it should be just right. However, if you want softer rice grains then you will need to repeat the process of adding ½ cup of stock + letting it absorb into the rice until it is as tender as your like. This whole process should take anywhere from 25 to 35 minutes.
- Finish the dish: Add the peas to the pan and stir them in with the rice for a couple of minutes so that they are heated through. Then take the pan off the heat and toss in the butter and parmesan cheese. Stir everything together until the butter and cheese melt and incorporate into the risotto. Finally taste the risotto and add salt and pepper to your liking.
- Serve the pea risotto immediately and enjoy!
Pea Risotto Recipe
Servings: 4
Ingredients
- 6 Cups of stock either chicken or vegetable
- 3 Tablespoons of olive oil
- 1 shallot finely diced
- 2 to 3 Cloves of garlic minced
- 1½ Cups of Arborio rice
- ½ Cup of dry white wine
- ¼ Teaspoon of each dry oregano, thyme, and rubbed sage
- 1 Cup of peas either fresh or frozen
- 2 Tablespoons of butter
- ½ Cup of parmesan cheese
- Salt & pepper to taste
Instructions
- Warm up the stock in a medium sized pot.
- Saute: Add 3 tablespoons of oil to a large walled pan and place it over medium-high heat. Toss in the finely diced shallots and saute them for 3 to 5 minutes or until they have become translucent. Then add the garlic along with the rice and continue to saute for another minute or two.
- Deglaze: Pour in the white wine to deglaze the pan. Let the wine simmer for a couple of minutes or until it has reduced by half.
- Cook the rice: Sprinkle the dried oregano, thyme, and rubbed sage into the pan and stir everything together. Then pour enough of the warm stock (roughly 1 cup) into the pan until it covers all the rice. Stir often while the liquid simmers until the stock has almost been entirely absorbed by the rice. Then add in a little more stock (roughly ½ cup), and continue to stir until it has been absorbed. Repeat this process until you have added 5 cups of stock to your pan. At this point, taste some of the rice to check how done it is. If you prefer your rice to be al dente then it should be just right. However, if you want softer rice grains then you will need to repeat the process of adding ½ cup of stock + letting it absorb into the rice until it is as tender as your like. This whole process should take anywhere from 25 to 35 minutes.
- Finish the dish: Add the peas to the pan and stir them in with the rice for a couple of minutes so that they are heated through. Then take the pan off the heat and toss in the butter and parmesan cheese. Stir everything together until the butter and cheese melt and incorporate into the risotto. Finally taste the risotto and add salt and pepper to your liking.
- Serve the pea risotto immediately and enjoy!
