Risotto with peas, not risi e bisi which should be much more brothy and often accompanied by bacon, but just a risotto with peas that is easy and super creamy. A first course that tastes like spring if you use fresh peas when they are in season, and in that case, you can prepare the vegetable broth with the pea pods themselves, but you can make it all year round with frozen peas, like the delicious eggs and peas!
Let’s get to work and prepare the risotto with peas together.
OTHER RISOTTOS
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 3/4 cups Carnaroli rice
- 1 cup peas
- Half onion
- 4 tablespoons extra virgin olive oil
- 6 1/3 cups vegetable broth
- 1 oz Parmesan
- to taste salt and pepper
- to taste chives
Tools
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- Saucepan
- Immersion Blender
Steps for Preparing Risotto with Peas
First, coarsely chop half an onion. Sauté it in a pan with a drizzle of oil. Add the peas and cook by adding some vegetable broth, salt, and pepper. When they are cooked, blend half of them with an immersion blender.
In the same saucepan where you cooked the peas, toast the rice. Gradually pour in the well-heated vegetable broth and, stirring often, bring the rice almost to cooking.
Add the pea puree to the peas, let it flavor, and remove from the heat. Add Parmesan, a drizzle of extra virgin olive oil, salt and pepper, grated organic lemon zest, and chives. Mix well and serve.
Storage
You can keep the risotto for a couple of days in the fridge.
