Name: Risotto With Fresh Peas
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 8 cups chicken stock; 0.25 cup butter; 2 tablespoons extra virgin olive oil; 2 cups onions; 2 garlic cloves; 1.5 cups arborio rice; 0.6666667 cup wine; 0.75 cup peas; 0.6666667 cup parmesan; 1 bay leaf; 6 servings salt and pepper

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Risotto With Fresh Peas Recipe — Recipes Zone

Method

6 steps · 45 min

01
Sauté Aromatics
Melt the 1/4 cup butter in a heavy large saucepan over medium heat, then add the 2 tablespoons extra virgin olive oil, 1 bay leaf, and 2 cups onions. Season with salt and pepper. Cook, stirring occasionally, until the onions are translucent.
Stir in the 2 cloves minced garlic and continue to sauté until the onions and garlic are tender, which should take roughly 8 minutes.
02
Toast the Rice
Stir in the 1 1/2 cups Arborio rice and toast it for a few minutes, stirring constantly, until the edges of the grains look translucent and the center is still opaque.
03
Deglaze with Wine
Pour in the ⅔ cup wine. Cook, stirring often, until all the liquid has been absorbed by the rice. This usually takes about 2 minutes.
04
Cook the Risotto
Begin adding the 8 cups hot chicken broth, 1 cup at a time, to the rice. Stir often, letting each addition of liquid absorb before adding the next. Maintain a medium-low heat throughout this process, which will take about 28 minutes in total, adding a new cup of broth roughly every 3 minutes. Keep cooking and stirring until the rice is tender and the mixture becomes creamy.
05
Stir in Peas and Parmesan
Stir in the 3/4 cup peas and ⅔ cup Parmesan. Season with salt and pepper to taste. Continue to cook, stirring, until the mixture has absorbed any remaining liquid and the risotto has visibly thickened, almost doubling in size.
06
Rest and Serve
Remove the risotto from the heat and let it cool for a few minutes before serving.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	506kcal	25%
Fat	19g	27%
Carbohydrate	60g	23%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens1 present · 3 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Milk	Contains
Gluten	May contain

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Risotto With Fresh Peas Recipe

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Method

Sauté Aromatics

Toast the Rice

Deglaze with Wine

Cook the Risotto

Stir in Peas and Parmesan

Rest and Serve

Nutrition

Allergens

Reviews

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