Green Pea Risotto
A comforting and creamy risotto that combines the sweetness of fresh peas with Arborio rice, offering a delightful culinary experience.
Ingredients
Main Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth or chicken broth Keep warm, not boiling
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1.5 cups fresh green peas (or frozen) Use fresh for best flavor
- 0.5 cup dry white wine (optional)
- 0.5 cup grated Parmesan cheese Plus extra for serving
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- Fresh basil leaves, for garnish
Instructions
Preparation
- In a medium saucepan, heat the vegetable or chicken broth over medium heat. Keep it warm but not boiling.
- In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes. Then, add minced garlic and sauté for another 1-2 minutes until fragrant.
- Add the Arborio rice and stir well to coat with the oil. Toast for about 2 minutes until lightly translucent.
- If using, pour in the dry white wine and cook, stirring constantly, until almost fully absorbed.
- Gradually add the warm broth, one ladle at a time, stirring continuously until the liquid is absorbed.
- When the rice is nearly done, stir in the green peas and cook until tender, about 3-4 minutes.
- Remove from heat and stir in grated Parmesan cheese and unsalted butter until melted. Season with salt and pepper to taste.
- Serve garnished with fresh basil and additional Parmesan cheese, if desired.
Notes
For the best results, use fresh peas, stir constantly for creaminess, and maintain consistent broth temperature. Test rice for doneness and adjust consistency as needed. Variations include herbed risotto, adding protein, or using vegan options.