Green Pea And Basil Risotto Recipe

Name: Green Pea And Basil Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups frozen pea with pearl onions, thawed and cooked according to package directions; 2 cups fresh peas, shelled; 2 tablespoons butter or olive oil; 1/2 cup fresh basil, roughly chopped; 2 shallots, finely chopped; 4 cloves garlic, finely chopped; 1/2 teaspoon salt; 1/4 teaspoon cayenne; 1 cup arborio rice; 1/2 cup dry white wine; 4 cups good stock (preferably homemade chicken or veggie); black pepper to taste; Parmesan to taste (omit if vegan); Marcona almonds (or crispy bacon) to top

Servings: persons

2 cups frozen pea with pearl onions, thawed and cooked according to package directions
2 cups fresh peas, shelled
2 tablespoons butter or olive oil
1/2 cup fresh basil, roughly chopped
2 shallots, finely chopped
4 cloves garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon cayenne
1 cup arborio rice
1/2 cup dry white wine
4 cups good stock (preferably homemade chicken or veggie)
black pepper to taste
Parmesan to taste (omit if vegan)
Marcona almonds (or crispy bacon) to top

1
Once peas are shelled, blanch in boiling water for 30 seconds. Drain in colander and run under cold water for about 20 seconds to prevent peas from cooking more. Set aside.
2
Meanwhile, puree cooked peas and pearl onion and basil in a blender.
3
In a large pot, melt butter/heat olive oil over medium-high heat. Add minced garlic and finely chopped shallots and cook, stirring often, until translucent, about 4 minutes. Stir in salt and cayenne pepper.
4
Add Arborio rice, stirring to coat with butter/oil. Deglaze pan with white wine and simmer until moisture has cooked out.
5
Add one cup of stock, stirring the Arborio rice constantly until all the liquid is absorbed. Once liquid has been absorbed, add 1 more cup of liquid, following the same direction. Keep doing this until the rice is cooked through. It should take the addition of 4 cups total, but it's always good to have water or extra stock on hand just in case it takes a little longer.
6
Once risotto is cooked, stir in pea and basil puree. Stir to combine and keep on the heat long enough to heat through. Remove from heat.
7
Fold in fresh peas.
8
Top with almonds.
9
If you're not vegan or vegetarian, top with shredded parmesan and/or bacon.

403

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups frozen pea with pearl onions, thawed and cooked according to package directions, 2 cups fresh peas, shelled, 2 tablespoons butter or olive oil, 1/2 cup fresh basil, roughly chopped, and more.

Yes, Green Pea And Basil Risotto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Green Pea And Basil Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions