Classic Green Pea Risotto
A creamy and flavorful dish that brings together Arborio rice and sweet green peas, perfect for any meal.
Ingredients
Main Ingredients
- 1 cup Arborio rice
- 4 cups vegetable or chicken broth (low-sodium preferred) Keep warm for adding gradually.
- 1 cup fresh or frozen green peas
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup white wine (optional) Can be substituted with additional broth.
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley or mint, chopped (for garnish)
Instructions
Preparation
- In a saucepan, heat the vegetable or chicken broth over medium heat, keeping it warm but not boiling.
- In a large skillet or shallow pot, heat the olive oil and 1 tablespoon of butter over medium heat. Sauté the chopped onion until translucent, about 5 minutes. Add minced garlic and sauté for an additional 1-2 minutes.
- Add the Arborio rice to the skillet, stirring well to coat the rice with oil and butter. Cook for about 2-3 minutes until rice is slightly translucent at the edges.
- Pour in the white wine (if using) and let it simmer, stirring frequently until mostly absorbed by the rice, about 2-3 minutes.
- Begin adding the warm broth to the rice one ladle at a time, stirring gently and waiting for the liquid to be mostly absorbed before adding another ladle. This should take about 20 minutes.
- Once the rice is nearly cooked, add the green peas and stir for an additional 5 minutes.
- Remove the skillet from heat and stir in the remaining tablespoon of butter and grated Parmesan cheese. Season with salt and pepper to taste.
- Serve immediately, garnished with fresh parsley or mint.
Notes
For perfect results, stir frequently to release starch from the rice, use warm broth, and watch for the al dente texture. Experiment with herbs for added flavor and avoid overcooking.