Immerse yourself in this delicious Pea Risotto recipe! It is fresh and creamy and packed with crisp sweet peas.
This pea risotto is fresh, creamy, and only takes 40 minutes to whip up! A couple years ago I created my Broccoli Risotto, and it has become one of my favorites! Because of that, I wanted to do it again, but this time using peas!
Risotto will always be one of my favorite dishes. For more risotto recipes you have to try my Instant Pot Risotto, Parmesan Chicken Risotto, and Instant Pot Asparagus Risotto.
Table of Contents
Recipe Ingredients
Peas – A crisp fresh vegetable added into the risotto for a healthy kick.
Lemon Juice & Lemon Zest – To add a hint of tang to the dish to give it a bolder flavor.
For a full list of ingredients and amounts see the recipe card below.
Recipe Variations
Vegetable Stock: In this recipe I use vegetable stock because of the bolder favor that it has. Also using vegetable stock makes this recipe vegetarian. However, you can also use chicken stock if you prefer. If you want a lighter overall flavor, you can also use broth.
White Wine: For this recipe any white wine will work! I use sauvignon blanc, but you can use pinot grigio, chardonnay, or any white wine you prefer.
How to Make Pea Risotto
Step 1: In a large skillet or pot melt the butter. Then, add the shallots and garlic and cook over medium heat for 2 minutes.
Step 2: Next, add in the rice. Toast the rice, stirring frequently for about 2 minutes.
Step 3: Add in the white wine to deglaze the pan.
Step 4: Then, add in ½ cup of vegetable stock and the fresh thyme and stir until the liquid has absorbed. Then add in another ½ cup of stock and repeat until all of the stock has been added and absorbed and the rice is fully cooked.
Step 5: Next add in the parmesan, peas, lemon juice, and salt and pepper to taste.
Step 6: Garnish with fresh lemon zest, fresh thyme, and freshly cracked pepper, serve and enjoy!
FAQs
If you want to add in a protein to this dish I would recommend topping it with cooked shrimp, scallops, or even chicken. Each of these pairs well with white wine and lemon which are both in this recipe.
If you want to add in more flavors to this risotto, I would recommend adding, additional fresh herbs such as fresh parsley, chopped onion, or even topping it with a small drizzle of extra virgin olive oil.
Arborio Rice is an Italian short grain rice that is primarily used for risotto. It has a high starch content and soaks up the flavors it cooks in.
Storage Information
You can store this Pea Risotto in an airtight container in your fridge for 3-4 days. To freeze this recipe, you can place it in an airtight container in your freezer for up to 2 months.
More Delicious Recipes
Pea Risotto Recipe
Recommended Products
Ingredients
- 1 1/2 cups frozen peas - thawed to room temperature
- 2 Tbsp butter
- 1 large shallot - diced
- 2 cloves garlic - minced
- 1 cup arborio rice
- 1/2 cup white wine - I used sauvignon blanc
- 1 tsp fresh thyme
- 4 cups vegetable stock
- 1/2 cup parmesan cheese - shredded
- 2 tsp lemon juice
- salt and pepper to taste
- lemon zest - optional garnish
Instructions
- In a large skillet or pot melt the butter. Then add the shallots and garlic and cook over medium heat for 2 minutes.
- Next, add in the rice. Toast the rice, stirring frequently for about 2 minutes.
- Add in the white wine to deglaze the pan.
- Then, add in ½ cup of vegetable stock and the fresh thyme and stir until the liquid has absorbed. Then, add in another ½ cup of stock and repeat until all of the stock has been added and absorbed and the rice is fully cooked.
- Next add in the parmesan, peas, lemon juice, and salt and pepper to taste.
- Finally, garnish with lemon zest, fresh thyme, and freshly cracked pepper serve, and enjoy!
Classic recipe!
I’m not a big fan of peas, but my husband is, so I gave it a try. He loved it and I thought it was pretty good too. Will make it again.
So yummy! Thank you!