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Risotto with Peas Recipe

Italian · Main course · 40 min total

A creamy, comforting Italian risotto studded with sweet green peas, perfect as a springtime main or side dish.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable or chicken broth, warmed
• 1 cup frozen peas, thawed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 3 tablespoons unsalted butter
• 1/3 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and black pepper to taste

Instructions

1. Heat olive oil in a large saucepan over medium heat. Add onion and cook until softened, about 4 minutes. Add garlic and cook 1 minute more.
2. Add rice and stir for 1-2 minutes until grains are translucent at the edges.
3. Pour in wine and stir until absorbed.
4. Add 1 cup of warm broth, stirring frequently. When almost absorbed, add another cup. Continue adding broth one cup at a time, stirring often, until rice is creamy and al dente, about 18-20 minutes. (You may not need all broth.)
5. Stir in peas and cook 2 minutes until heated through.
6. Remove from heat. Stir in butter and Parmesan until melted and creamy. Season with salt and pepper. Serve immediately.

Tips

• For extra flavor, use homemade broth or add a pinch of saffron with the wine.
• Risotto is best served immediately; it thickens as it cools.

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