Pea Risotto Recipe

Immerse yourself in this delicious Pea Risotto recipe! It is fresh and creamy and packed with crisp sweet peas.

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5 from 3 votes

Immerse yourself in this delicious Pea Risotto recipe! It is fresh and creamy and packed with crisp sweet peas.

Prep Time10

Cook Time30

Total Time40

Course: Main Course, Main Dishes

Cuisine: Italian

Diet: Vegetarian

Servings: servings

Calories: 361kcal

Author: Andrea

Equipment

Arborio Rice

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!

Video

Notes

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.

Nutrition