Pea Risotto

barbara lentz


I love making risotto. I love the creaminess of the rice. You can incorporate almost any kind of vegetable you want and it always makes an elegant looking dish.

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10 Min
25 Min
Stove Top


2 Tbsp
2 Tbsp
olive oil
shallots diced
4 clove
garlic minced
1 c
arborio rice
1 c
dry white wine
3 can(s)
chicken stock
1 c
mascarpone cheese
2 c
frozen peas thawed
2 c
frozen peas thawed
salt and pepper to taste
salt and pepper to taste
zest of 1 lemon
zest of 1 lemon
fresh basil leaves chopped
fresh basil leaves chopped

How to Make Pea Risotto


  • 1Set aside 1/2 cup peas for later. Place the rest of the peas in a food processor and add 1/4 cup water and pulse until pureed. Set aside. Place the chicken stock in a pan and warm it on the stove.
  • 2In a large skillet add the olive oil and butter. Add the shallots and cook until translucent. Add the garlic and saute 1 minute. Add the rice and stir to coat well and let cook about 90 seconds to brown a bit and bring out their nutty flavor. Add the wine and deglaze the pan stir and cook until wine has evaporated. Starting adding the chicken broth one ladle at a time stirring to incorporate all the liquid into the rice. Cook until the stock is all absorbed. Keep adding stock one ladle at a time until rice is cooked al dente. Taste and season with salt and pepper.
  • 3Stir in the pureed peas and Mascarpone cheese. Warm through. Lastly add the reserved whole peas. Remove from heat and serve dusted with lemon zest and garnish with basil leaves

Printable Recipe Card

About Pea Risotto

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