Risotto with Peas and Green Onions
Experience the creamy decadence of Risotto with Peas and Green Onions, a vibrant dish that combines tender Arborio rice with the fresh flavors of spring. This easy-to-follow recipe features sautéed green onions and garlic infused into the buttery base, with a splash of dry white wine for added depth. Slowly simmered with warm vegetable broth, the risotto achieves its signature velvety texture, while sweet peas and a touch of heavy cream bring balance and a pop of color. Finished with grated Parmesan and a sprinkle of fresh parsley, this comforting yet elegant dish is perfect for dinner parties or weeknight indulgence. Simple to make in just 40 minutes, it’s an irresistible vegetarian meal that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 stalks green onions (thinly sliced)
- 2 cloves garlic (minced)
- 1 cup arborio rice
- 0.5 cup dry white wine
- 4 cups vegetable broth (kept warm)
- 1 cup frozen peas (thawed)
- 0.5 cup Parmesan cheese (grated)
- 0.25 cup heavy cream
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper (freshly ground)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
In a large saucepan or deep skillet, melt the butter and heat the olive oil over medium heat until the butter is fully melted.
Add the sliced green onions and minced garlic. Sauté for 2-3 minutes until softened and fragrant, but not browned.
Stir in the arborio rice and cook for 1-2 minutes, ensuring the grains are well-coated in the butter and oil mixture.
Pour in the dry white wine and cook, stirring constantly, until the wine has been absorbed by the rice.
Begin adding the warmed vegetable broth to the rice one ladleful (about 1/2 cup) at a time, stirring frequently and allowing each addition to be absorbed before adding more.
Continue this process for approximately 20-25 minutes, or until the rice is tender and creamy, but still has a slight bite in the center. You may not need all the broth.
Stir in the thawed peas, grated Parmesan cheese, and heavy cream. Mix well to combine.
Season the risotto with salt and freshly ground black pepper to taste. Adjust seasoning as needed.
Remove the pan from heat and let the risotto sit for 2-3 minutes to thicken slightly.
Serve immediately, garnished with freshly chopped parsley. Optionally, sprinkle extra Parmesan on top for added richness.
Nutrition Facts
Calories |
1626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.3 g | 120% | |
| Saturated Fat | 50.0 g | 250% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 217 mg | 72% | |
| Sodium | 5203 mg | 226% | |
| Total Carbohydrate | 109.5 g | 40% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 19.0 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1489 mg | 115% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1577 mg | 34% | |
*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.
