Risotto with Peas
Creamy, comforting, and bursting with fresh flavors, this Risotto with Peas is a timeless classic that’s perfect for any occasion. Made with Arborio rice, this dish achieves its signature velvety texture through a meticulous process of slowly incorporating warm broth, infusing the grains with layers of rich, savory flavor. Sweet, tender peas add a pop of color and freshness, while a splash of dry white wine and a generous sprinkle of Parmesan cheese create an irresistible depth of taste. Finished with a hint of garlic, a touch of butter, and an optional garnish of fresh parsley, this risotto is a celebration of simple yet elegant Italian cuisine. Ready in just 40 minutes, this dish is ideal for weeknight dinners or as a show-stopping side for special gatherings. Serve it up steaming hot, and prepare to savor every creamy bite.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 4 cups Chicken or vegetable broth
- 2 tablespoons Extra-virgin olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic cloves, minced
- 0.5 cups Dry white wine
- 1 cup Frozen peas
- 0.5 cups Parmesan cheese, grated
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper, freshly ground
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Heat the chicken or vegetable broth in a saucepan over low heat and keep it warm.
In a large skillet or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium heat.
Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for another 1 minute, being careful not to let it burn.
Add the Arborio rice to the skillet and stir for 2-3 minutes, toasting the rice until it looks slightly translucent around the edges.
Pour in the white wine and stir until it is almost completely absorbed by the rice.
Begin adding the warm broth to the rice, one ladleful at a time, stirring frequently. Wait until nearly all the liquid is absorbed before adding the next ladleful of broth.
Continue this process for about 18-20 minutes, or until the rice is tender and creamy but still has a slight bite to it.
Stir in the frozen peas, cooking for 2-3 minutes until they are heated through.
Remove the skillet from the heat and stir in the remaining tablespoon of butter and the grated Parmesan cheese.
Season the risotto with salt and black pepper to taste.
Serve immediately, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.7 g | 86% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 5331 mg | 232% | |
| Total Carbohydrate | 128.2 g | 47% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 17.3 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 619 mg | 48% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1005 mg | 21% | |
*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.
