Pea and Parmesan Risotto
Elevate your weeknight meals with this luscious Pea and Parmesan Risotto, a creamy Italian classic bursting with fresh, vibrant flavors. Made with tender Arborio rice slowly simmered in hot broth, this recipe achieves its signature velvety texture through patient stirring and the perfect balance of ingredients. Sweet green peas add pops of color and subtle sweetness, while grated Parmesan and a hint of heavy cream deliver rich, cheesy indulgence. A splash of dry white wine and optional lemon zest provide a zesty brightness that complements the risotto's creamy warmth. Ready in just 40 minutes, this comforting dish is ideal as a main course or an impressive side dish, garnished with fresh parsley for a touch of elegance. Whether you're hosting a dinner party or treating yourself to gourmet dining at home, this Pea and Parmesan Risotto is guaranteed to impress!
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Shallot
- 2 cloves Garlic
- 0.5 cup Dry white wine
- 5 cups Chicken or vegetable broth
- 1 cup Frozen green peas
- 0.75 cup Grated Parmesan cheese
- 2 tablespoons Heavy cream
- 2 tablespoons Fresh parsley (optional, for garnish)
- to taste Salt
- to taste Black pepper
- 0.5 teaspoon Lemon zest (optional, for garnish)
Instructions
Prepare the broth: In a medium saucepan, warm the chicken or vegetable broth over low heat. Keep it hot but not boiling throughout the cooking process.
Mince the shallot and garlic. Measure out the remaining ingredients for easy access while cooking.
In a large skillet or heavy-bottomed pot, heat 2 tablespoons of butter and the olive oil over medium heat.
Add the minced shallot and garlic to the pan and sauté for 2-3 minutes until softened and fragrant, but not browned.
Stir in the Arborio rice and cook for about 2 minutes, allowing the rice to toast slightly and become coated with the fat.
Add the dry white wine to the pan and stir constantly until the wine has been mostly absorbed by the rice.
Begin adding the hot broth one ladle at a time. Stir frequently, allowing each addition of broth to be absorbed before adding the next. This step will take about 20-25 minutes. Continue until the rice is cooked to a creamy, al dente texture.
While the risotto is cooking, cook the frozen peas in a small saucepan or microwave according to package instructions. Once cooked, set them aside.
When the rice reaches the desired consistency, stir in the cooked peas, grated Parmesan cheese, heavy cream, and the remaining tablespoon of butter. Mix well until the risotto is creamy and the ingredients are evenly combined.
Season with salt and black pepper to taste. If desired, grate a little lemon zest over the risotto for a bright, fresh touch.
Serve immediately, garnished with chopped parsley and extra Parmesan cheese if desired.
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 1848 mg | 80% | |
| Total Carbohydrate | 70.4 g | 26% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 4.5 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 210 mg | 16% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 293 mg | 6% | |
*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.
