Who doesn’t love a warm, creamy rice dish that tastes like home?
Imagine the fragrant steam rising from a bowl full of rice enveloped in a sweet tomato sauce and dotted with the bright green of peas.
Each grain, wrapped in a velvety cream, is an explosion of simple and genuine flavors, capable of pampering the palate and warming the heart on cold winter days.
This risotto with peas and tomato is a great classic of Italian cuisine, loved by both young and old for its versatility and delicate taste. And it lends itself to endless variations!
You can use Arborio rice for a creamier texture, or Carnaroli for a more al dente result; you can add pancetta or speck for a savory touch, or make it even lighter by omitting the final creaming.
But you’ll never believe what happened the other day: my 6-year-old son, Noah, usually the fiercest enemy of peas, asked for it himself! He had seen a similar dish being enjoyed enthusiastically in a Japanese cartoon, and it piqued his curiosity. I have to say, it was a real surprise!
Usually, Noah carefully picks the peas out of every dish. But in this risotto, magically transformed by the creaminess of the rice and the sweetness of the tomato, he devoured them with enthusiasm, even going back for thirds!
If you want to try this simple and tasty recipe that even conquered the most demanding palate of my little food critic, find out how to prepare a perfect risotto with frozen peas and tomato now!
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Boiling, Slow Cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter, All Seasons
- Energy 271.64 (Kcal)
- Carbohydrates 52.36 (g) of which sugars 1.73 (g)
- Proteins 6.03 (g)
- Fat 3.79 (g) of which saturated 2.13 (g)of which unsaturated 1.41 (g)
- Fibers 2.73 (g)
- Sodium 175.39 (mg)
Indicative values for a portion of 280 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/2 cups Carnaroli rice
- 1 onion
- 2 tablespoons extra virgin olive oil
- 5.3 oz peas
- 14 oz tomato puree
- 4 1/4 cups vegetable broth
- 1 pat butter
- 1 pinch black pepper
- to taste salt
Tools
- 1 High-Edged Casserole Vier
Steps
Let’s start the preparation of our risotto with a finely chopped onion, which we will gently sauté in a high-edged casserole with a drizzle of fruity extra virgin olive oil.
You’ll immediately smell an inviting aroma in the air!
The choice of the casserole is fundamental: the high edges allow the rice to “bump” against the walls during creaming, encouraging the release of starch and giving that irresistible creaminess that distinguishes a perfect risotto.
Once the onion has become transparent, we add the rice to the same casserole. We toast it over medium heat for a couple of minutes, stirring carefully until the grains are translucent.
This step is crucial to seal the rice grains and ensure even cooking.
At this point, we deglaze with a bit of white wine (if you like) and add the tomato sauce, letting it blend well with the toasted rice.
Finally, we add the frozen peas and let everything cook over low heat for a few minutes, stirring occasionally to prevent the onion from burning.
It’s time to add the hot vegetable broth, which will give life to our risotto.
If you prefer a quicker cooking, you can pour all the broth at once, making sure to measure the necessary amount to prevent the rice from becoming too liquid.
If, however, you desire a slower and controlled cooking, add the broth one ladle at a time, waiting for the previous one to be almost completely absorbed before adding more.
Continue like this until the rice is creamy but still slightly al dente.
At the end of cooking, remove the casserole from heat and cream the risotto with a cold pat of butter (I put it in the freezer for about half an hour before using it for a more effective creaming!).
As an alternative to butter, you can use a spoonful of extra virgin olive oil raw.
Before serving our risotto, let it rest for a couple of minutes.
This will allow the flavors to intensify and the rice to reach its ideal creaminess.
Plate the risotto and, with the palm of your hand, gently tap under the plate. This gesture, besides being a small ritual to wish “bon appétit”, helps to evenly distribute the risotto on the plate and brings out its creaminess.
Garnish with a few fresh basil leaves and, if you like, add a drizzle of raw extra virgin olive oil or a sprinkle of grated cheese to taste.
Serve the risotto piping hot and steaming, and enjoy its enveloping and comforting flavor.
Bon appétit!
Here are some tips for storing and delicious variations of your “Rice with Frozen Peas and Tomato: Easy, Quick, and Creamy:
Storage:
In the fridge: the risotto can be stored in the fridge for up to 2 days in an airtight container.
Reheating:
To reheat the risotto, add a bit of hot vegetable broth and gently stir over low heat until it reaches the desired consistency.
Freezing:
You can freeze the already cooked risotto, portioned into suitable containers. To thaw it, leave it in the fridge overnight and then reheat as indicated above.Varieties:
Vegetables:
Add other vegetables to taste, such as zucchini, carrots, bell peppers, or mushrooms. You can sauté them in a pan with the onion or add them halfway through cooking along with the peas.
Proteins:
Enrich the risotto with proteins such as pancetta, speck, sausage, shrimp, or tofu. Brown the pancetta or speck with the onion, while sausage, shrimp, or tofu should be added halfway through cooking.
Spices and flavors:
Experiment with spices and flavors to give your risotto an extra touch. You can add a pinch of saffron, curry, paprika, or aromatic herbs like basil, parsley, or thyme.
Cheeses:
Besides Parmesan, you can try other cheeses for creaming the risotto, such as Pecorino Romano, Grana Padano, or Asiago.
Wine:
Deglaze the rice with dry white wine before adding the tomato puree, for a more intense and aromatic flavor.
Light version:
For a lighter version, omit the creaming with butter and use only Parmesan cheese.
Extra tips:
For an even creamier risotto, you can blend a portion of the peas and add them to the risotto at the end of cooking.
If you use fresh peas, remember to blanch them before adding them to the risotto.
For a touch of color, you can garnish the dish with fresh cherry tomatoes cut in half.
I hope these tips are helpful for customizing your recipe and making it even more delicious! 😊
Here are some wines that pair well with your risotto with frozen peas and tomato, considering its delicacy and creaminess:
Vermentino di Sardegna:
A fresh and savory white, with notes of white flowers and white-fleshed fruits, balancing the sweetness of the tomato and the delicacy of the peas.
Pinot Grigio del Trentino:
A fruity and floral wine, with a slight mineral note, that pairs well with the creaminess of the risotto and the freshness of the peas.
Grechetto di Todi:
An Umbrian white wine that is fragrant and slightly aromatic, with notes of citrus and field flowers, enhancing the flavor of the tomato without overshadowing the delicacy of the dish.
Falanghina del Sannio:
A Campanian wine with good acidity and notes of yellow fruit and white flowers, which cleanses the palate from the creaminess of the risotto and pairs well with the sweetness of the tomato.
Prosecco DOC (extra dry):
If you prefer bubbles, an extra dry Prosecco, with its slight sweetness and fruity notes, can pleasantly accompany the risotto without weighing it down.
Extra tips:
Serve the wine chilled, at a temperature of about 46-50°F for still whites and 43-46°F for Prosecco.
Choose a young wine, with good acidity, to balance the creaminess of the risotto.
If you’ve added savory ingredients to the risotto, such as pancetta or speck, you can opt for a wine with a slightly more complex structure.
Cheers! 🥂
FAQ (Questions and Answers)
Here are some questions and answers about risotto with frozen peas and tomato:
What type of rice is best for this recipe?
Carnaroli or Arborio rice are ideal for risottos, as they gradually release starch during cooking, giving the dish creaminess.
Can I use fresh peas instead of frozen ones?
Sure! If you use fresh peas, remember to blanch them for a few minutes before adding them to the risotto.
What can I add to make the risotto more flavorful?
You can add pancetta or speck sautéed with the onion, or deglaze the rice with white wine before adding the tomato.
How do I know when the risotto is cooked?
The risotto is cooked when the grains are tender but still slightly al dente, and the liquid has been absorbed, creating a creamy consistency.
Can I omit butter in the creaming?
Yes, if you prefer a lighter risotto, you can omit the butter and cream only with Parmesan cheese.
How can I store leftover risotto?
Store the risotto in the fridge in an airtight container for up to 2 days. To reheat, add a bit of hot broth and stir over low heat.
Can I freeze the risotto?
Yes, you can freeze the already cooked risotto in portions. To thaw, leave it in the fridge overnight and then reheat with a bit of broth.
What can I pair with the risotto?
The risotto with peas and tomato is a complete dish on its own, but you can accompany it with a side of seasonal vegetables or a simple fresh salad.
