Risotto With Peas

Name: Risotto With Peas
Total time: 45 min
Yield: Six servings
Cuisine: italian
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium onion, minced; 1 pounds fresh peas, shelled (2 cups); 4 tablespoons unsalted butter; 1 cup Arborio rice; 1/4 cup dry white wine; 7 cups chicken stock, homemade or low-sodium canned; Salt and freshly ground black pepper to taste; 1/2 cup freshly grated Parmesan cheese

Recipe from Adam D. Tihany, Francesco Antonucci and Florence Fabricant

Adapted by Molly O'Neill

Updated March 13, 2023

Total Time: About 45 minutes
Rating: 5(79)
Comments: Read comments

Featured in: Barbarians at the Plate

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Ingredients

Yield:Six servings

2tablespoons extra-virgin olive oil
1medium onion, minced
1pounds fresh peas, shelled (2 cups)
4tablespoons unsalted butter
1cup Arborio rice
¼cup dry white wine
7cups chicken stock, homemade or low-sodium canned
Salt and freshly ground black pepper to taste
½cup freshly grated Parmesan cheese

Ingredient Substitution Guide

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Preparation

Step 1
In a medium-size heavy saucepan, warm the oil. Add the onion and cook until barely softened, about 5 minutes. Add the peas, and shaking the pan to avoid burning, cook for 5 minutes. Remove and puree half the mixture and reserve. Also reserve the other, unpureed half.
Step 2
Melt 2 tablespoons of the butter in the pot. Add the rice and cook over medium heat until it becomes opaque. Add the wine and cook, stirring, until the wine has evaporated, about 3 minutes. Add the broth and the pureed pea mixture.
Step 3
Cook at a lively simmer for 15 minutes. Add half the remaining unpureed pea mixture, stir and cook 10 minutes longer. Remove from the heat, add the remaining pea mixture and butter. Season with salt and pepper to taste. Stir in the cheese and serve immediately.

Ratings

5 out of 5

79 user ratings

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Comments

Maple5 years ago

I made this the traditional way of adding a ladle-full of stock at a time and waiting for it to absorb. Also used frozen peas and blanched them first. It turned out creamy and perfect.

Kat Walker6 days ago

Loved this recipe! I’ve made pea risotto many times, but never pureed some of the peas - that really changed the character of the dish in a nice way, infusing it with fresh pea flavor. I added the broth gradually and stopped at four cups (7 seemed like a lot to me).

judy bernstein bunzl1 year ago

I used 1 1/2C risotto for same amount of broth. Plus I added all the pea pods to broth as I heated it up, just to add extra pea flavor to broth. Optionally add pancetta to shallots

jennifer2 years ago

I made this risotto the traditional way, which I recommend, and didn’t add the pea purée until this very end, with the whole peas and double the cheese. Also used shallots instead of onion. Essentially, I would use this recipe for proportions but go for a more refined version which really isn’t any harder!

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