Risotto with Peas, Marjoram, and Asiago Recipe

Name: Risotto with Peas, Marjoram, and Asiago
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 to 8 cups homemade or low-sodium store-bought chicken stock; 3 tablespoons extra-virgin olive oil; 2 shallots, minced; 1 cup Arborio or Carnaroli rice; 1/2 cup dry white wine; 1 1/2 pounds garden peas, shelled (1 1/2 cups); 3 tablespoons unsalted butter; 1 cup grated Asiago cheese (about 4 ounces); 1 tablespoon coarsely chopped fresh marjoram leaves, plus several sprigs for garnish; Coarse salt and freshly ground pepper

Servings: persons

1
Bring the stock to a boil in a medium saucepan over medium heat; reduce heat, and keep at a low simmer.
2
Meanwhile, heat the oil in a large, heavy-bottomed saucepan over medium heat.
3
Add the shallots, and cook, stirring frequently, until they are softened and translucent, about 4 minutes.
4
Add the rice; cook, stirring frequently, until it is thoroughly coated and slightly fragrant, 3 to 4 minutes.
5
Add the wine, and cook, stirring constantly, until it is completely absorbed.
6
Using a ladle, add 3/4 cup hot stock to the rice mixture; stir constantly with a wooden spoon until it is thick enough to leave a clear wake.
7
Continue adding stock, 3/4 cup at time, stirring constantly after each addition, until the rice is mostly translucent but still opaque in the center and the liquid is the consistency of heavy cream, a total of 18 to 20 minutes; the mixture will continue to thicken slightly when removed from heat.
8
About 12 minutes into cooking, stir in the peas.
9
Watch carefully, adding smaller amounts of liquid if necessary to make sure it does not overcook.
10
The rice should be al dente but no longer crunchy, and the peas tender and bright green.
11
Remove from heat.
12
Stir in the butter, cheese, and chopped marjoram; season with salt and pepper.
13
Serve garnished with marjoram sprigs.

840

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.

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 10 ingredients. The key ingredients include: 6 to 8 cups homemade or low-sodium store-bought chicken stock, 3 tablespoons extra-virgin olive oil, 2 shallots, minced, 1 cup Arborio or Carnaroli rice, and more.

Yes, Risotto with Peas, Marjoram, and Asiago 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 Peas, Marjoram, and Asiago

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions