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.

Nutriscore Rating: 64/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

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
• 0 to taste Salt
• 0 to taste Black pepper

Directions

Step 1

Heat the chicken or vegetable stock in a medium saucepan over low heat to keep it warm.

Step 2

Finely dice the shallots and mince the garlic.

Step 3

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

Step 4

Add the shallots and garlic, cooking until softened and fragrant, about 2-3 minutes.

Step 5

Stir in the Arborio rice and toast it for 2-3 minutes until the edges of the grains become translucent.

Step 6

Pour in the white wine and stir continuously until the liquid has almost evaporated.

Step 7

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.

Step 8

Stir in the peas during the last 5 minutes of cooking to allow them to cook through.

Step 9

Remove the risotto from heat and stir in the remaining 1 tablespoon of butter, grated Parmigiano-Reggiano cheese, and lemon zest.

Step 10

Taste and season with salt and black pepper as needed.

Step 11

Garnish with chopped fresh parsley and serve immediately while warm.

Nutrition Facts

Serving size	1928.8 grams (1928.8g)

Amount per serving	% Daily Value*
Calories	1635

Total Fat 91.80g	118%
Saturated Fat 38.90g	194%
Polyunsaturated Fat 2.70g
Cholesterol 167mg	56%
Sodium 7469mg	325%
Total Carbohydrate 134.60g	49%
Dietary Fiber 13.60g	49%
Total Sugars 18.80g
Protein 71.30g	143%

Vitamin D 29IU	144%
Calcium 1606mg	124%
Iron 7mg	36%
Potassium 1225mg	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.

Source of Calories

Fat: 50.1%

Protein: 17.3%

Carbs: 32.6%