Risotto with Green Peas Recipe

Name: Risotto with Green Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tsp. olive oil; 1 1/2 cups finely chopped leeks or onions; 1 1/2 cups uncooked Arborio rice; 1/2 cup dry white wine, dry vermouth, or dry sherry; 4 cups vegetable broth; 1 tsp. salt or to taste; 10-oz. pkg. frozen small green peas (rinse away any ice crystals); 3/4 cup grated Parmesan, plus more to pass at the table; 2 tsp. good quality balsamic vinegar, plus more to taste (optional); Freshly ground black pepper to taste

Servings: persons

1
Heat oil in pressure cooker over medium-high.
2
When it begins to foam, add leeks and cook 1 minute, stirring frequently.
3
Stir in rice and coat grains with oil.
4
Add wine and cook over high heat, stirring, until it evaporates, about 1 minute.
5
Add broth and salt.
6
Lock lid in place.
7
Over high heat bring to high pressure.
8
Lower heat to maintain high pressure and cook 5 minutes.
9
Quick-release pressure.
10
Remove lid, tilting it away from you to allow any excess steam to escape.
11
Boil over medium-high heat, stirring constantly, until rice is tender but still chewy, and risotto becomes creamy and thick, 5 to 6 minutes.
12
During the final minute, stir in the peas and Parmesan.
13
Add balsamic vinegar, if desired, to bring up flavors.
14
Let sit 5 minutes to absorb excess liquid.
15
Spoon risotto into large shallow bowls and sprinkle with a few twists of black pepper.
16
Pass extra Parmesan at the table.

606

kcal

Calories

Fat

101

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 2 tsp. olive oil, 1 1/2 cups finely chopped leeks or onions, 1 1/2 cups uncooked Arborio rice, 1/2 cup dry white wine, dry vermouth, or dry sherry, and more.

Yes, Risotto with Green Peas falls under the Soups & Stews 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 Green Peas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions