Pea Risotto

Pea risotto is a creamy, green rice dish made with Arborio rice, fresh peas, mint, lemon, and pecorino.

introduction

This pea risotto is simple and bright. It mixes tender peas, fresh mint, and lemon with creamy Arborio rice. The dish cooks slowly with vegetable broth until soft and slightly chewy. If you like light, fresh flavors, try a sweet side like baked pears with goat cheese and cranberries to pair with it.

why make this recipe

• It is quick and low fuss.
• The flavors are fresh and bright.
• It works as a main for one or a side for a meal.
• It uses simple pantry ingredients and fresh peas if you have them.

how to make Pea Risotto

Cook the rice slowly in warm broth while you stir. Add peas, lemon, and mint near the end so they stay bright. Finish with grated pecorino for a salty, creamy finish. Serve hot with extra mint or cheese.

Ingredients :

• Arborio rice
• Fresh peas (or frozen peas)
• Mint
• Pecorino cheese
• Lemon
• Vegetable broth
• Onion
• Garlic
• Olive oil
• Salt
• Pepper

Directions :

1. In a saucepan, heat olive oil over medium heat. Add chopped onion and garlic, cooking until soft.
2. Stir in Arborio rice and cook for a couple of minutes until the rice is lightly toasted.
3. Gradually add vegetable broth, one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more.
4. After about 15 minutes, add fresh peas, lemon juice, and chopped mint, continuing to stir.
5. When the rice is creamy and al dente, remove from heat and stir in grated pecorino cheese.
6. Season with salt and pepper to taste.
7. Serve warm, optionally with extra mint and pecorino on top.

how to serve Pea Risotto

Serve it hot in shallow bowls. Add extra grated pecorino and a few mint leaves on top. Pair with a simple salad or roasted vegetables. A light white wine also goes well.

how to store Pea Risotto

Cool to room temperature, then put in an airtight container. Keep in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth to restore creaminess. Freezing can change the texture, so only freeze if needed.

tips to make Pea Risotto

• Keep the broth warm so the rice cooks evenly.
• Stir often but not constantly; stir to release starch and make it creamy.
• Taste the rice as you cook for the right al dente texture.
• Use frozen peas if fresh are not available; add them a bit earlier so they heat through.
• Zest the lemon for more bright flavor.

variation (if any)

• Add cooked asparagus or peas and asparagus together.
• Stir in cooked shrimp or diced chicken for a protein boost.
• Use Parmesan instead of pecorino for a milder taste.
• Add a spoon of butter at the end for extra richness.

FAQs

Q: Can I use frozen peas?
A: Yes. Add frozen peas a few minutes earlier so they heat through.

Q: How long does the risotto take?
A: About 20 to 25 minutes from when you start adding broth.

Q: Do I need special rice?
A: Use Arborio or another short-grain risotto rice. Long-grain rice will not become creamy.

Q: Can I make this dairy-free?
A: Yes. Skip the pecorino and finish with a little olive oil and extra salt for flavor.

Pea Risotto

• Author: arianarecipes
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

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Description

A creamy, bright risotto featuring fresh peas, mint, and lemon, perfect as a hearty main or delightful side dish.

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Ingredients

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• 1 cup Arborio rice
• 1 cup fresh peas (or frozen peas)
• 1/4 cup fresh mint, chopped
• 1/2 cup grated Pecorino cheese
• 1 lemon, juiced and zested
• 4 cups vegetable broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt to taste
• Pepper to taste

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Instructions

1. Heat olive oil in a saucepan over medium heat. Add chopped onion and garlic, cooking until soft.
2. Stir in the Arborio rice and cook for a couple of minutes until lightly toasted.
3. Gradually add vegetable broth, one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more.
4. Add fresh peas, lemon juice, and chopped mint after about 15 minutes, continuing to stir.
5. Remove from heat when the rice is creamy and al dente, then stir in grated Pecorino cheese.
6. Season with salt and pepper to taste.
7. Serve warm, optionally garnished with extra mint and cheese.

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Notes

Keep broth warm and stir often for a creamy texture. You can substitute Parmesan for a milder taste.

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Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 3g
• Sodium: 350mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 5g
• Protein: 12g
• Cholesterol: 0mg