Pea and tomato risotto, simple and creamy, a quick first course to make with fresh seasonal peas (or even frozen). It is prepared in a few minutes, is light and tasty, perfect for everyday lunch… just the cooking time of the rice and it’s ready to be served. Try this recipe, it’s very easy but really delicious!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 395.58 (Kcal)
- Carbohydrates 79.36 (g) of which sugars 4.49 (g)
- Proteins 10.32 (g)
- Fat 3.84 (g) of which saturated 0.85 (g)of which unsaturated 0.75 (g)
- Fibers 5.90 (g)
- Sodium 358.86 (mg)
Indicative values for a portion of 300 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
- 5.5 oz rice
- 4.6 oz peas (fresh or frozen)
- 4.2 oz tomato puree
- Half onion
- parsley
- vegetable broth
- extra virgin olive oil
- butter (to taste)
- salt
- pepper
Tools
- Pan
- Small pot
Preparation
Clean the onion and chop it. Sauté it in a pan with a drizzle of extra virgin olive oil.
Add the peas, pour in half a ladle of broth and season with salt.
Cook them until they are tender but still firm. It will take about 10 minutes, depending on their size.
Add the rice and toast it for a few seconds.
Cover everything with hot vegetable broth and cook for 7-8 minutes. Then add the tomato puree and continue cooking the risotto, adding more broth when necessary.
When the rice is cooked (it will take 20-25 minutes, depending on the variety used), turn off the stove, add a pinch of pepper and a handful of chopped parsley.
If desired, you can add a small knob of butter or some creamy cheese.
The pea and tomato risotto is ready, serve it on plates and enjoy it hot… enjoy your meal!
Tips and Notes
You can use fresh peas (in season) or frozen ones. Taste them to check doneness, as times vary depending on their size and variety.
You can increase or decrease the amount of tomato to your liking.
You can use vialone nano, carnaroli, arborio or other varieties of risotto rice.
You can add cubes of mozzarella or provola at the end of cooking if you want a “stringy” risotto.
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