Pea risotto is a delicious and flavorful first course that is very simple to make. You can prepare it with fresh peas or frozen peas if they’re out of season or you can’t find fresh ones. Pea risotto is an easy, budget-friendly risotto that’s quick to prepare and is always enjoyed by everyone. I also recommend checking other recipes with peas — you’ll surely find more dishes to try. Now let’s see how to prepare pea risotto, and if you try it let me know. Barbara
I also suggest trying:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 4
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 2/3 cups Vialone Nano rice
- 1 1/2 cups peas (or frozen peas)
- 1/3 cup peas
- to taste butter
- 4 1/4 cups vegetable broth
- to taste chopped parsley
- Grana Padano PDO
- extra virgin olive oil
- salt
- pepper
How to make pea risotto
Let’s start preparing the pea risotto: make the classic vegetable broth, peel the onion and chop it finely.
Put the onion in a pan, add 2 tablespoons of extra virgin olive oil and lightly brown it. Add the fresh or frozen peas and a splash of broth and cook for 5 minutes. Season with salt and pepper, add 1 tablespoon of chopped parsley and cook for a few more minutes.
Remove half of the peas from the pan and blend them into a creamy purée, adding a little broth as needed, then set aside. This is a little trick that will make the risotto even creamier.
Add the rice to the pan and add broth as needed while cooking. When almost cooked, add the pea purée, the Grana Padano, a small knob of butter (about 1 tablespoon), stir well and finish cooking; if necessary add more broth. Serve the pea risotto hot.
How to store pea risotto
Risotto should be eaten immediately to best enjoy its creaminess.
