Risotto with Peas France
Bring a touch of French-inspired elegance to your table with this creamy and flavorful Risotto with Peas France. This classic dish combines the velvety texture of Arborio rice with the delicate sweetness of fresh or frozen peas, all brought together in a rich, aromatic base of shallots, garlic, and dry white wine. Slowly simmered in warm chicken or vegetable stock, the risotto achieves a lusciously creamy consistency, finished with a hint of brightness from lemon zest and a generous sprinkle of Parmigiano-Reggiano. Perfectly balanced with a garnish of fresh parsley, this comforting yet refined recipe is a true delight for your taste buds. Ready in just 40 minutes, it’s an ideal choice for a weekday dinner or an impressive main course for guests. Don’t forget to serve this risotto piping hot for the ultimate indulgence! Keywords: risotto with peas, creamy risotto recipe, Arborio rice, French-inspired risotto, easy dinner ideas, vegetarian risotto option.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 medium Shallots
- 2 Garlic cloves
- 1 cup Dry white wine
- 5 cups Chicken or vegetable stock
- 1 cup Fresh or frozen peas
- 0.5 cup Parmigiano-Reggiano cheese
- 1 teaspoon Lemon zest
- 2 tablespoons Fresh parsley
- to taste Salt
- to taste Black pepper
Instructions
Heat the chicken or vegetable stock in a medium saucepan over low heat to keep it warm.
Finely dice the shallots and mince the garlic.
In a large skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat.
Add the shallots and garlic, cooking until softened and fragrant, about 2-3 minutes.
Stir in the Arborio rice and toast it for 2-3 minutes until the edges of the grains become translucent.
Pour in the white wine and stir continuously until the liquid has almost evaporated.
Ladle in 1 cup of the warm stock, stirring frequently, until the liquid is nearly absorbed. Repeat this process, adding the stock one ladle at a time, for about 20 minutes, until the risotto is creamy and the rice is tender yet slightly al dente.
Stir in the peas during the last 5 minutes of cooking to allow them to cook through.
Remove the risotto from heat and stir in the remaining 1 tablespoon of butter, grated Parmigiano-Reggiano cheese, and lemon zest.
Taste and season with salt and black pepper as needed.
Garnish with chopped fresh parsley and serve immediately while warm.
Nutrition Facts
Calories |
1635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.8 g | 118% | |
| Saturated Fat | 38.9 g | 194% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 7469 mg | 325% | |
| Total Carbohydrate | 134.6 g | 49% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 18.8 g | ||
| Protein | 71.3 g | 143% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1606 mg | 124% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1225 mg | 26% | |
*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.
