Risotto With Fresh Peas Recipe

Name: Risotto With Fresh Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups chicken stock; 1/4 cup butter; 2 tablespoons extra-virgin olive oil; 2 cups finely chopped onions; 2 garlic cloves minced; 1 1/2 cups arborio rice; 2/3 cup dry white wine; 3/4 cup peas; 2/3 cup grated Parmesan; 1 bay leaf; salt; pepper

Servings: persons

8 cups chicken stock
1/4 cup butter
2 tablespoons extra-virgin olive oil
2 cups finely chopped onions
2 garlic cloves minced
1 1/2 cups arborio rice
2/3 cup dry white wine
3/4 cup peas
2/3 cup grated Parmesan
1 bay leaf
salt
pepper

1
Melt butter in heavy large saucepan over medium heat, add evo, bay leaf and onions. Season with salt and pepper. Cook until onions are translucent. Add minced garlic. Saute until tender, roughly 8 minutes.
2
Stir in the rice and toast it for a few minutes. Add wine, cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of HOT chicken broth at a time, making sure the liquid is absorbed, stirring often. This process should be done over medium low heat and will take about 28 minutes. Add 1 cup of chicken broth roughly every 3 minutes. Cook the rice until tender and mixture is creamy.
3
Continue to stir in the peas, Parmesan, salt and pepper to taste. Cook until the mixture has absorbed all the liquid. It will double in size. Let cool and don't eat it all. For some reason, the mixture doesn't last long around my house.

1441

kcal

Calories

Fat

Carbs

167

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.

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 12 ingredients. The key ingredients include: 8 cups chicken stock, 1/4 cup butter, 2 tablespoons extra-virgin olive oil, 2 cups finely chopped onions, and more.

Yes, Risotto With Fresh Peas falls under the Meat & Poultry 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!

Risotto With Fresh Peas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions