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.

Nutriscore Rating: 66/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

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)

Directions

Step 1

Heat the chicken or vegetable broth in a saucepan over low heat and keep it warm.

Step 2

In a large skillet or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium heat.

Step 3

Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.

Step 4

Stir in the minced garlic and cook for another 1 minute, being careful not to let it burn.

Step 5

Add the Arborio rice to the skillet and stir for 2-3 minutes, toasting the rice until it looks slightly translucent around the edges.

Step 6

Pour in the white wine and stir until it is almost completely absorbed by the rice.

Step 7

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.

Step 8

Continue this process for about 18-20 minutes, or until the rice is tender and creamy but still has a slight bite to it.

Step 9

Stir in the frozen peas, cooking for 2-3 minutes until they are heated through.

Step 10

Remove the skillet from the heat and stir in the remaining tablespoon of butter and the grated Parmesan cheese.

Step 11

Season the risotto with salt and black pepper to taste.

Step 12

Serve immediately, garnished with fresh parsley if desired.

Nutrition Facts

Serving size	1760.5 grams (1760.5g)

Amount per serving	% Daily Value*
Calories	1335

Total Fat 66.70g	86%
Saturated Fat 26.60g	133%
Polyunsaturated Fat NaNg
Cholesterol 102mg	34%
Sodium 5331mg	232%
Total Carbohydrate 128.20g	47%
Dietary Fiber 11.90g	43%
Total Sugars 17.30g
Protein 40.10g	80%

Vitamin D 0IU	0%
Calcium 619mg	48%
Iron 5mg	27%
Potassium 1005mg	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.

Source of Calories

Fat: 47.1%

Protein: 12.6%

Carbs: 40.3%