Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Parmesan and Pea Risotto Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 12 reviews

A creamy and comforting Parmesan and Pea Risotto made with arborio rice, sweet peas, and rich Parmesan cheese. This classic Italian dish is cooked slowly on the stovetop, absorbing warm chicken broth to create a luscious, flavorful meal perfect for any occasion.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Broth

  • 1 32-ounce container low-sodium chicken broth

Risotto Base

  • 2 tablespoons unsalted butter (divided)
  • 1 tablespoon olive oil
  • 1 large shallot (finely minced)
  • 1 ½ cups arborio rice
  • ½ cup dry white wine
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper

Additional Ingredients

  • 1 ½ cups frozen peas
  • 1 cup freshly grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley (optional for garnish)

Instructions

  1. Warm the broth: Add 4 cups of low-sodium chicken broth to a medium saucepan and warm it over low heat until steaming, but not boiling. Keep the broth warm on the stove while you start the risotto in a separate large pot or skillet.
  2. Sauté the shallot: While the broth is warming, add 1 tablespoon unsalted butter and 1 tablespoon olive oil to a large pot over medium heat. Add the finely minced shallot and cook for 2-3 minutes, stirring often, until softened and fragrant but not browned.
  3. Cook the rice: Stir in the arborio rice and cook with the shallots for 1-2 minutes, stirring often. Cook until the edges of the rice are slightly translucent and the center is still white.
  4. Add the wine: Pour in the dry white wine and stir until the wine is mostly absorbed into the rice.
  5. Season and begin adding broth: Add kosher salt, ground black pepper, and 1 cup of the warm broth. Stir often until most of the broth has been absorbed before adding more.
  6. Continue cooking with broth: Gradually add the warm broth, about ½ cup at a time, stirring frequently and allowing each addition to be mostly absorbed before adding the next. Continue this process for about 20-25 minutes until the rice is creamy and tender with a slight bite in the center.
  7. Add peas: Stir in the frozen peas and cook for 2-3 minutes until the peas are hot and bright green.
  8. Finish the risotto: Turn off the heat and stir in the remaining 1 tablespoon unsalted butter and freshly grated Parmesan cheese until the risotto becomes glossy and creamy.
  9. Adjust seasoning: Taste and adjust the salt if needed, depending on the saltiness of your broth and Parmesan cheese.
  10. Serve: Serve the risotto warm and garnish with chopped fresh parsley if desired. Enjoy your comforting Parmesan and Pea Risotto!

Notes

  • Use low-sodium chicken broth to control the salt level in your risotto.
  • Stirring frequently is essential for a creamy texture.
  • You can substitute frozen peas with fresh peas in season.
  • For a vegetarian version, replace chicken broth with vegetable broth.
  • Arborio rice is key for the classic risotto texture; avoid other rice types.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://dishiary.com/parmesan-and-pea-risotto-recipe/