Pea Risotto Recipe


For the risotto:

  • 1 tablespoon olive oil
  • 1/2 cup finely chopped onion or shallot
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 5-6 cups hot vegetable or chicken broth
  • 1 cup frozen peas
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • Salt and freshly ground black pepper to taste

Optional additions:

  • 1 clove garlic, minced
  • Fresh herbs like mint or basil, chopped
  • Lemon zest for brightness


Make a simple pea puree (optional):

  • Blanch 1 cup of frozen peas briefly in boiling water. Drain and shock in ice water.
  • Blend half of the peas with a little water or broth until smooth. Set aside. This adds extra pea flavor and vibrant color.

Prepare the base:

  • Heat the olive oil in a large pot or Dutch oven over medium heat.
  • Add the onion (and garlic, if using) and cook until softened, about 5 minutes.
  • Add the Arborio rice and stir to coat the grains with oil. Cook for 1-2 minutes, until the rice becomes slightly translucent around the edges.

Deglaze and simmer:

  • Pour in the white wine and cook, stirring constantly, until it is mostly absorbed.
  • Add a ladleful of hot broth to the rice. Stir constantly until the broth is absorbed.
  • Repeat this process, adding more broth gradually, until the rice is tender but still has a slight bite (al dente), approximately 18-20 minutes.

Finish the risotto:

  • Stir in the frozen peas (and the reserved pea puree, if using) and cook for 1-2 minutes until heated through.
  • Remove the pot from the heat. Stir in the Parmesan cheese, butter, and any optional additions like herbs or lemon zest.
  • Season generously with salt and black pepper to taste.

Serve immediately:

  • Risotto is best served immediately while it’s creamy.
  • Garnish with additional Parmesan cheese and fresh herbs if desired.


  • Use high-quality ingredients: The best risotto starts with good Arborio rice, flavorful broth, and freshly grated Parmesan.
  • Don’t rush the process: Gradual addition of broth and constant stirring are key to achieving a creamy texture.
  • Adjust consistency: If the risotto seems too thick, add a bit more hot broth. If it’s too thin, cook for an extra minute or two.
  • Get creative: Experiment with additions like pancetta, mushrooms, shrimp, or a squeeze of lemon juice.

Enjoy your delicious homemade pea risotto!


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