Cheerful Risotto

Cheerful Risotto

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Recipe from 'Slices of Life: A Food Writer Cooks Through Many a Conundrum' by Leah Eskin.


☆☆☆☆☆ 0 votes

10 Min
30 Min
Stove Top


  • 8 c
    vegetable broth (can sub chicken broth)
  • 3 Tbsp
    unsalted butter
  • 1/2 c
    onion, finely chopped (i would suggest shallots)
  • 2 c
    arborio rice
  • 1/2 c
    dry white wine
  • 1 c
    shelled peas (reduced from 2 cups, frozen ok but if using frozen the peas will need to be thawed first)
  • 1/4-13 c
    freshly grated parmesan cheese (romano, pecorino, or grana padano are similar and can be substituted for the parmesan or can be used in combination)
  • 3 Tbsp
    lemon zest, finely grated
  • 3 Tbsp
    fresh mint, finely minced
  • 1/3 c
    heavy cream

How to Make Cheerful Risotto


  1. Heat the broth in a large saucepan and keep at a simmer.
  2. In another large saucepan, over medium-low heat, melt butter. Add shallots and cook until soft, about 5 minutes. Stir in the rice and saute about 3 minutes.
  3. Increase heat to medium. Pour in wine; stir until absorbed. Scoop in the hot broth, one cup at a time, stirring until each cut has been absorbed.
  4. After about 20 minutes, when most of the liquid has been added and the rice is delicious but firm, turn off the heat. Stir in the green peas, cheese, lemon zest, mint and cream.

Printable Recipe Card

About Cheerful Risotto

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Italian
Dietary Needs: Vegetarian

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