A vibrant, velvety risotto bursting with the natural sweetness of green peas, finished with a touch of Parmesan and black pepper. This Creamy Green Pea Risotto is light yet luxurious, making it perfect for springtime dining or a fresh, elegant dinner any time of year.
Why You’ll Love This Recipe
Creamy Green Pea Risotto offers the perfect balance of comfort and sophistication. The sweet earthiness of green peas pairs harmoniously with the richness of Parmesan and the gentle sharpness of black pepper. It’s a dish that feels indulgent without being heavy, making it an ideal choice for both weeknight meals and special occasions. Plus, it’s vegetarian-friendly and made with simple pantry ingredients.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine (optional)
- 3 1/2 cups vegetable broth, kept warm
- 1 1/2 cups green peas (fresh or frozen)
- 1/4 cup grated Parmesan cheese
- 2 tbsp butter
- Salt and black pepper to taste
- Parmesan shavings, for garnish
Directions
- In a large skillet or saucepan, heat olive oil over medium heat. Sauté the onion and garlic until translucent and fragrant, about 3 minutes.
- Add Arborio rice and stir for 1–2 minutes until the grains are slightly translucent at the edges.
- Pour in the white wine and stir until fully absorbed.
- Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Allow each addition to absorb before adding more. Continue this process for 20–25 minutes until the rice is al dente and creamy.
- Meanwhile, blend 1 cup of the green peas into a smooth puree. Set aside the remaining 1/2 cup whole peas.
- Once the rice is tender, stir in the pea puree and whole peas. Cook for another 2–3 minutes.
- Turn off the heat and stir in butter, grated Parmesan, salt, and pepper.
- Serve hot, garnished with Parmesan shavings and extra black pepper.
Servings and timing
This recipe serves 4.
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Variations
- Vegan Option: Substitute butter with vegan margarine and use nutritional yeast instead of Parmesan.
- Lemon Zest: Add a touch of lemon zest for a brighter flavor profile.
- Mint Infusion: Stir in a few chopped fresh mint leaves to complement the sweetness of the peas.
- Mushroom Addition: Sauté sliced mushrooms with the onions for an earthy, umami-rich variation.
- Spicy Kick: Add a pinch of crushed red pepper flakes while sautéing the garlic for subtle heat.
storage/reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, add a splash of vegetable broth or water to the risotto and warm it gently on the stove over low heat, stirring frequently until heated through. Microwaving is also possible—use a microwave-safe dish, cover with a damp paper towel, and heat in 1-minute intervals, stirring in between.
FAQs
How do I make this risotto vegan?
You can make this risotto vegan by replacing the butter with vegan margarine and substituting the Parmesan cheese with nutritional yeast or a vegan cheese alternative.
Can I use frozen peas?
Yes, frozen peas work just as well as fresh peas in this recipe. No need to thaw—just use them as directed.
What can I substitute for Arborio rice?
You can use other short-grain rice varieties like Carnaroli or Vialone Nano. Long-grain rice is not recommended, as it won’t produce the same creamy texture.
Is the white wine necessary?
White wine adds depth, but it is optional. You can skip it or substitute with a bit of lemon juice or extra broth.
How do I know when the risotto is done?
The rice should be tender but still slightly firm to the bite (al dente) and the consistency should be creamy, not dry or soupy.
Can I prepare this in advance?
Risotto is best served fresh, but you can prepare it up to the point before adding the peas and final stir-ins. Reheat and finish it just before serving.
Can I freeze this risotto?
It’s not recommended to freeze risotto, as the texture will change significantly upon thawing and reheating.
How do I keep the risotto creamy when reheating?
Add a splash of broth or water and stir constantly while reheating over low heat to bring back its creamy consistency.
What other vegetables can I add?
Asparagus, zucchini, or spinach pair well with the flavors in this risotto and can be added near the end of cooking.
Can I make it without cheese?
Yes, the risotto will still be flavorful. Consider adding a spoonful of olive oil or a vegan alternative for richness.
Conclusion
Creamy Green Pea Risotto is a delightful combination of simplicity and elegance. With its fresh, seasonal flavor and creamy texture, it’s a dish that satisfies both casual weeknight cravings and elevated dining desires. Whether you’re cooking for guests or enjoying a quiet dinner at home, this risotto promises a comforting and delicious experience.
Print
Creamy Green Pea Risotto
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Un risotto vibrant et velouté, débordant de la douceur naturelle des petits pois, rehaussé d’une touche de parmesan et de poivre noir. Parfait pour un dîner printanier ou un dîner raffiné en toute saison.
Ingredients
- 1 cuillère à soupe d’huile d’olive
- 1 petit oignon, finement haché
- 2 gousses d’ail hachées
- 1 tasse de riz Arborio
- 1/2 tasse de vin blanc sec (facultatif)
- 3 1/2 tasses de bouillon de légumes, gardé au chaud
- 1 1/2 tasse de pois verts (frais ou surgelés)
- 1/4 tasse de parmesan râpé
- 2 cuillères à soupe de beurre
- Sel et poivre noir au goût
- Copeaux de parmesan, pour la garniture
Instructions
- Dans une grande poêle ou une casserole, faire chauffer l’huile d’olive à feu moyen. Faire revenir l’oignon et l’ail jusqu’à ce qu’ils soient translucides et parfumés, environ 3 minutes.
- Ajoutez le riz Arborio et remuez pendant 1 à 2 minutes jusqu’à ce que les grains soient légèrement translucides sur les bords.
- Versez le vin blanc et remuez jusqu’à absorption complète.
- Ajoutez le bouillon de légumes chaud, louche par louche, en remuant fréquemment. Laissez absorber chaque ajout avant d’en rajouter. Continuez ainsi pendant 20 à 25 minutes, jusqu’à ce que le riz soit al dente et crémeux.
- Pendant ce temps, mixez 250 ml de petits pois jusqu’à obtenir une purée lisse. Réservez la 125 ml restante de petits pois entiers.
- Une fois le riz tendre, incorporez la purée de petits pois et les petits pois entiers. Poursuivez la cuisson 2 à 3 minutes.
- Éteignez le feu et incorporez le beurre, le parmesan râpé, le sel et le poivre.
- Servir chaud, garni de copeaux de parmesan et de poivre noir supplémentaire.
Notes
- Utilisez des petits pois verts frais de saison pour une saveur et une couleur optimales.
- Pour une version végétarienne, assurez-vous que le parmesan utilisé est sans présure.
- Vous pouvez remplacer le vin par plus de bouillon si vous le souhaitez.
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 3g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 20mg
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