Creamy Pea Risotto
Indulge in the luxurious comfort of Creamy Pea Risotto, a rich and velvety Italian classic that combines the nutty elegance of Arborio rice with the vibrant sweetness of peas. Perfectly cooked to al dente and infused with layers of flavor from dry white wine, Parmesan cheese, and a touch of fresh lemon juice, this dish is both satisfying and sophisticated. A labor of love, this risotto is created through a gradual process of stirring warm stock into the rice, resulting in its signature creamy texture. Enhanced with the subtle aromatics of garlic, onions, and a garnish of fresh parsley, this one-pot meal is ideal as a comforting dinner or a show-stopping side dish. Ready in just 40 minutes, this recipe is perfect for those looking to elevate their weeknight cooking with a touch of gourmet indulgence.
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Recipe Information
Ingredients
- 1 cup Arborio rice
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 small Yellow onion, finely diced
- 2 cloves Garlic cloves, minced
- 0.5 cup Dry white wine
- 4 cups Chicken or vegetable stock, warmed
- 1 cup Frozen peas, thawed
- 0.75 cup Parmesan cheese, grated
- 1 tablespoon Fresh lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Heat the chicken or vegetable stock in a small pot over low heat. Keep it warm but not boiling.
In a large, deep skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat.
Add the diced onion and cook for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for another minute.
Add the Arborio rice to the skillet and toast it for 2-3 minutes, stirring frequently, until the edges of the rice become translucent.
Pour in the white wine and stir constantly until it is almost fully absorbed by the rice, about 1-2 minutes.
Begin adding the warm stock, one ladleful (about 1/2 cup) at a time, stirring often. Wait until most of the liquid is absorbed before adding the next ladleful.
Continue this process for about 18-20 minutes, or until the risotto is creamy and the rice is cooked to an al dente texture.
Stir in the thawed peas, remaining butter, grated Parmesan cheese, and lemon juice. Cook for another 2-3 minutes until the peas are warmed through and the risotto is smooth and creamy.
Season with salt and pepper to taste. Adjust seasoning if necessary.
Serve immediately, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 7.9 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 1393 mg | 61% | |
| Total Carbohydrate | 50.6 g | 18% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 3.7 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 217 mg | 17% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 309 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
