Pea Risotto Recipe

Pea Risotto has become a delightful staple in our home, a dish that effortlessly bridges the gap between comfort food and sophisticated dining. From the vibrant green hue that heralds spring to the creamy, comforting texture that warms you from the inside out, this recipe is more than just a meal; it’s an experience. My family, including even the pickiest eaters, eagerly anticipates “Risotto Night,” and this pea version consistently earns rave reviews. The subtle sweetness of the peas, perfectly balanced by the savory depth of the risotto, makes it a dish that’s both satisfying and surprisingly light. It’s a testament to how simple, fresh ingredients, when treated with care and attention, can transform into something truly special. Whether you’re looking for a stunning vegetarian entree, a comforting side dish, or simply a way to celebrate the flavors of spring, this Pea Risotto recipe is a guaranteed winner. It’s approachable enough for a weeknight dinner yet elegant enough to grace a dinner party table. Prepare to be captivated by the ease and the exquisite taste of this vibrant and flavorful risotto.

Ingredients

This Pea Risotto recipe is built upon a foundation of fresh, high-quality ingredients that work in harmony to create a symphony of flavors and textures. Let’s delve into each component to understand its role and importance in achieving risotto perfection.

PEA & SPINACH PUREE INGREDIENTS:

• 2 cups fresh or frozen peas: Peas are the star of this dish, lending their signature sweetness and vibrant green color. When it comes to peas, you have the option of using either fresh or frozen. Fresh peas, especially those straight from the garden, offer an unparalleled sweetness and delicate flavor that truly sings of springtime. If using fresh peas, ensure they are shelled and ready to go. Frozen peas are a fantastic and convenient alternative, readily available year-round. They are often picked at their peak ripeness and flash-frozen, preserving their nutrients and flavor. For this recipe, frozen peas work exceptionally well and are a great time-saver. Regardless of whether you choose fresh or frozen, the quality of your peas will significantly impact the final taste of your risotto, so opt for the best you can find. Consider garden peas for their sweetness or petit pois for their tenderness. If using frozen, ensure they are high-quality and not freezer-burnt.
• 1 cup fresh spinach: Spinach adds a subtle earthy note and deepens the green hue of the puree, contributing both flavor and nutritional value. Fresh spinach is preferred for its delicate texture and mild flavor. Baby spinach is particularly convenient as it’s pre-washed and tender. Ensure your spinach is thoroughly washed to remove any grit. While spinach is a crucial component of the puree, it doesn’t overpower the pea flavor; instead, it works synergistically to create a more complex and nuanced taste profile. Beyond flavor, spinach is packed with vitamins and minerals, adding a healthy boost to your risotto. If you don’t have fresh spinach, you could technically substitute with frozen spinach, but be sure to thaw it thoroughly and squeeze out excess water before adding it to the blender, as excess moisture can dilute the puree. However, fresh spinach is definitely recommended for the best texture and flavor.
• Salt and pepper to taste: These fundamental seasonings are crucial for enhancing and balancing the flavors of both the puree and the risotto itself. Salt elevates the natural sweetness of the peas and the earthy notes of the spinach, while pepper adds a subtle warmth and complexity. It’s essential to season throughout the cooking process, starting with the puree and then again with the risotto. Taste and adjust seasoning as you go, as individual preferences for saltiness and pepperiness vary. Using freshly ground black pepper is always recommended for its superior flavor compared to pre-ground pepper. Don’t be shy with your seasoning; it’s what brings all the individual flavors together and makes the dish sing.
• 2 tablespoons extra virgin olive oil: Olive oil is used to add richness and a smooth texture to the pea and spinach puree. Extra virgin olive oil is preferred for its superior flavor and health benefits. It adds a fruity and slightly peppery note that complements the fresh vegetables beautifully. In the puree, olive oil helps to emulsify the ingredients, creating a creamy and cohesive sauce. Choose a good quality extra virgin olive oil for the best flavor. While you could use other oils, olive oil’s flavor profile is particularly well-suited to Italian cuisine and enhances the overall taste of the risotto. The fat in the olive oil also contributes to the luxurious mouthfeel of the puree.
• 2-3 teaspoons vegetable stock (if needed to thin down): Vegetable stock is used to adjust the consistency of the pea and spinach puree, ensuring it’s smooth and easily blendable. The amount of stock needed will depend on the moisture content of your peas and spinach. Start with 2 teaspoons and add more gradually until you achieve the desired consistency. Using vegetable stock keeps the puree vegetarian and enhances the overall vegetable flavor profile. It’s important to use low-sodium vegetable stock to control the salt level in your dish. If you don’t have vegetable stock readily available, you could use a little bit of the risotto stock or even just water, but vegetable stock will add a depth of flavor that water simply can’t provide.

RISOTTO INGREDIENTS:

• 5 Cups Chicken or Vegetable stock: The stock is the soul of risotto, providing both flavor and the liquid necessary for the rice to cook to creamy perfection. You have the choice between chicken or vegetable stock, depending on your dietary preferences. Chicken stock will impart a richer, more savory flavor, while vegetable stock will keep the dish vegetarian and allow the pea flavor to shine through more purely. Regardless of your choice, using high-quality stock is crucial. Homemade stock is always best, but good quality store-bought stock is a perfectly acceptable and convenient option. Low-sodium stock is recommended, as you can always add salt later to taste. The stock should be kept warm throughout the risotto cooking process, as adding cold stock will lower the temperature of the rice and disrupt the cooking process, potentially resulting in a less creamy risotto. Warming the stock ensures a consistent cooking temperature and contributes to the smooth, creamy texture risotto is known for.
• 2 Cups Arborio Rice: Arborio rice is the quintessential rice for risotto, prized for its high starch content and ability to absorb liquid while maintaining a slightly firm center, known as “al dente.” Arborio rice is a short-grain Italian rice that releases starch as it cooks, creating the characteristic creamy texture of risotto. Do not rinse Arborio rice before cooking, as rinsing removes the surface starch that is essential for achieving creaminess. While other short-grain rice varieties might work in a pinch, Arborio is specifically cultivated for risotto and provides the ideal texture and absorption capabilities. Using any other type of rice, such as long-grain rice, will not yield the same creamy risotto texture. Arborio rice is readily available in most supermarkets and specialty food stores.
• 3 Medium Shallots, finely diced: Shallots bring a delicate, slightly sweet, and less pungent flavor to the risotto compared to onions. Their subtle flavor enhances the overall dish without overpowering the delicate taste of peas. Finely dicing the shallots ensures they cook down evenly and meld seamlessly into the risotto, contributing their flavor throughout the dish. If you don’t have shallots, you can substitute with a small yellow onion, finely diced, but shallots are preferred for their milder and more refined flavor profile, which complements the pea risotto beautifully. Sautéing the shallots in butter at the beginning builds a flavorful base for the risotto.
• 5 cloves of garlic, grated: Garlic adds a pungent and aromatic depth of flavor that complements both the shallots and the peas. Grating the garlic, rather than mincing or chopping, releases its oils more effectively and ensures it disperses evenly throughout the risotto, infusing it with its characteristic flavor. Fresh garlic is essential for the best flavor. Avoid using pre-minced garlic in jars, as it lacks the freshness and pungency of freshly grated garlic. Garlic and shallots are a classic flavor combination that forms the aromatic foundation of many Italian dishes, including risotto. The garlic should be sautéed gently with the shallots to release its aroma without burning.
• 1/4 cup white wine: White wine adds acidity and complexity to the risotto, deglazing the pan and contributing a subtle fruity and tangy note. Dry white wine is recommended, such as Pinot Grigio, Sauvignon Blanc, or dry Vermouth. Avoid sweet white wines, as they will clash with the savory flavors of the risotto. The wine should be added after sautéing the shallots and garlic and allowed to evaporate almost completely before adding the rice. This process, known as “sfumato,” helps to infuse the risotto with the wine’s aroma and flavor. If you prefer to omit alcohol, you can substitute with an equal amount of vegetable stock or chicken stock, but the wine does add a distinct layer of flavor that enhances the overall dish.
• 8 tablespoons butter, divided: Butter is crucial for both flavor and texture in risotto. It is used both at the beginning of the cooking process to sauté the shallots and garlic and at the end, in a process called “mantecatura,” to create a rich and creamy finish. Using good quality unsalted butter is recommended. Dividing the butter ensures that you have enough for both sautéing and for the final creaming stage. The butter used at the beginning adds richness and helps to develop the flavor base. The butter incorporated at the end, along with the Parmesan cheese and half & half, is essential for achieving the signature creamy and luxurious texture of risotto.
• 1/2 cup half & half: Half & half adds extra creaminess and richness to the risotto, contributing to its velvety texture. It is added at the very end, along with the Parmesan cheese and butter, during the mantecatura process. Half & half is lighter than heavy cream but richer than milk, striking a perfect balance for risotto. It adds a luxurious mouthfeel without making the risotto overly heavy. If you prefer a lighter option, you could use whole milk, but half & half will provide a richer and creamier result. For a vegan option, you could consider using a plant-based cream alternative, but be mindful of its flavor and consistency.
• 1/2 cup grated parmesan: Parmesan cheese adds a salty, savory, and umami-rich flavor that is essential to classic risotto. It also contributes to the creamy texture during the mantecatura process. Freshly grated Parmesan Reggiano is highly recommended for its superior flavor and quality. Avoid using pre-grated Parmesan, as it often contains cellulose and lacks the fresh flavor of freshly grated cheese. Parmesan cheese should be added at the very end, along with the butter and half & half, and stirred in until melted and incorporated. The saltiness of the Parmesan cheese also helps to season the risotto, so adjust the salt level accordingly after adding the cheese. For a vegetarian risotto, ensure you are using Parmesan cheese made with vegetarian rennet.

Instructions

Creating perfect Pea Risotto is a rewarding culinary journey. Follow these detailed instructions to ensure a creamy, flavorful, and vibrant dish every time.

PUREE PREPARATION:

1. Reserve Pea Garnish: Begin by setting aside ½ cup of fresh or frozen peas. These reserved peas will be cooked separately and used as a bright and beautiful garnish just before serving, adding a pop of fresh pea flavor and visual appeal to the finished risotto. Set them aside in a small bowl and keep them refrigerated until needed. This step ensures that you have perfectly cooked, vibrant green peas to contrast with the creamy risotto.
2. Blanch the Peas for Puree: Bring a pot of salted water to a rolling boil. Salt the water generously, as this helps to season the peas from the inside out and enhances their flavor. Once boiling, add 1 ½ cups of fresh or frozen peas to the water. Blanch the peas for precisely 3 minutes. Blanching is a quick cooking method that helps to retain the vibrant green color and fresh flavor of the peas. It also slightly softens them, making them easier to blend into a smooth puree. Do not overcook the peas at this stage, as they will lose their bright color and become mushy.
3. Shock in Ice Water: Immediately after blanching for 3 minutes, remove the peas from the boiling water using a slotted spoon or a fine-mesh sieve. Plunge the blanched peas into a bowl of ice water. This process, known as shocking, instantly stops the cooking process and preserves the vibrant green color of the peas. It also helps to maintain their slightly firm texture, ensuring they don’t become overcooked and lose their freshness. Let the peas sit in the ice water for a minute or two until they are completely cooled.
4. Dry the Blanched Peas: Once the peas are thoroughly cooled, drain them from the ice water. Pat the blanched peas completely dry with paper towels. Removing excess water is crucial for achieving a smooth and concentrated puree. Excess moisture can dilute the puree and make it less flavorful. Drying the peas also helps the puree to blend more easily.
5. Blend the Puree Ingredients: Add the dried blanched peas, 1 cup of fresh spinach, 2 tablespoons of extra virgin olive oil, salt, and pepper to taste into a high-speed blender or food processor. The quality of your blender will impact the smoothness of the puree; a high-speed blender will yield the silkiest result. Start blending on low speed and gradually increase to high speed. Blend until completely smooth and creamy.
6. Adjust Consistency (if needed): Check the consistency of the puree. If it is too thick for your liking, gradually add vegetable stock, 1 teaspoon at a time, while continuing to blend, until you reach your desired consistency. The puree should be smooth and pourable but not too thin. You are aiming for a consistency that will easily incorporate into the risotto without making it watery. Taste the puree and adjust seasoning with salt and pepper as needed. The puree should be flavorful and well-seasoned, as it will contribute significantly to the overall taste of the risotto. Set the pea and spinach puree aside until you are ready to incorporate it into the risotto.

RISOTTO PREPARATION:

1. Warm the Stock: In a saucepan, heat the 5 cups of chicken or vegetable stock over low heat. Keep the stock warm throughout the risotto cooking process. Maintaining a warm stock temperature is crucial for even cooking and achieving a creamy texture. Cold stock will lower the temperature of the rice and slow down the cooking process, potentially resulting in a less creamy risotto. The stock should be gently simmering or at least very warm to the touch.
2. Sauté Shallots and Garlic: In a large, heavy-bottomed pot or Dutch oven, melt 4 tablespoons of butter over medium heat. Once the butter is melted and shimmering, add the finely diced shallots. Sauté the shallots over medium heat for about 3-5 minutes, or until they are softened and translucent but not browned. Stir frequently to prevent them from burning. Softening the shallots in butter builds a flavorful base for the risotto. Add the grated garlic to the pot and sauté for another minute, or until fragrant. Be careful not to burn the garlic, as burnt garlic will taste bitter. Sautéing the garlic briefly releases its aroma and flavor.
3. Toast the Arborio Rice: Add the 2 cups of Arborio rice to the pot with the sautéed shallots and garlic. Stir continuously to coat the rice grains evenly with the butter and aromatics. Toast the rice for 2-3 minutes, stirring constantly, until the edges of the rice grains become translucent and the rice is heated through. Toasting the rice enhances its nutty flavor and helps it to absorb liquid gradually, contributing to the creamy texture of the risotto. You should hear a slight crackling sound as the rice toasts.
4. Deglaze with White Wine: Pour ¼ cup of dry white wine into the pot with the toasted rice. The wine will sizzle and deglaze the bottom of the pot, lifting any flavorful browned bits. Stir continuously until the wine is almost completely absorbed by the rice, about 1-2 minutes. The alcohol in the wine will evaporate, leaving behind its flavor and acidity, which adds complexity to the risotto.
5. Begin Adding Stock (Risotto Method): Ladle in 1 cup of the warm stock to the rice. Stir constantly and gently with a wooden spoon or spatula, ensuring the rice is evenly distributed in the pot. Continue stirring until the stock is almost completely absorbed by the rice. This is the beginning of the risotto method, which involves gradually adding warm stock and stirring continuously to release the starch from the rice and create a creamy sauce.
6. Continue Adding Stock Gradually: Once the first cup of stock is almost absorbed, add another ladleful (about ½ cup to ¾ cup) of warm stock to the rice. Continue stirring constantly and gently until this stock is also almost completely absorbed. Repeat this process, adding stock ladle by ladle, and stirring continuously, until the rice is cooked al dente and the risotto is creamy. This process will take approximately 20-25 minutes. The key to perfect risotto is patience and constant stirring. Stirring releases the starch from the rice, creating the creamy consistency. Add stock only when the previous addition is almost absorbed. Taste the rice occasionally as it cooks. You are looking for the rice to be cooked through but still have a slight bite in the center (al dente).
7. Cook Reserved Peas: While the risotto is cooking, about 5 minutes before it is finished, cook the reserved ½ cup of peas for garnish. You can steam them, boil them briefly, or sauté them lightly in a bit of butter or olive oil. They should be cooked until tender-crisp and bright green. Do not overcook them, as they will become mushy and lose their vibrant color. Set the cooked garnish peas aside.
8. Incorporate Pea & Spinach Puree: Once the rice is cooked al dente and the risotto is creamy, remove the pot from the heat. Stir in the prepared pea and spinach puree. Gently fold the puree into the risotto until it is evenly distributed and the risotto turns a beautiful vibrant green color. The heat of the risotto will warm the puree through.
9. Mantecatura (Creaming Phase): Stir in the remaining 4 tablespoons of butter, ½ cup of half & half, and ½ cup of grated Parmesan cheese. Stir vigorously and continuously until the butter and cheese are completely melted and emulsified into the risotto, creating a luxuriously creamy and glossy texture. This process, called mantecatura, is crucial for achieving the signature creamy finish of risotto. The combination of butter, cheese, and half & half creates a rich and velvety sauce that coats the rice grains perfectly.
10. Season to Taste and Serve: Taste the risotto and adjust seasoning with salt and pepper as needed. Remember that Parmesan cheese is salty, so taste before adding more salt. The risotto should be well-seasoned and flavorful. Serve the Pea Risotto immediately while it is hot and creamy. Garnish each serving with the reserved cooked peas. Risotto is best enjoyed fresh, as it can lose its creamy texture as it cools down.

Nutrition Facts

Serving Size: 1 serving
Calories: 540kcal

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Preparation Time

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

How to Serve

Pea Risotto is a versatile dish that can be served in various ways. Here are some serving suggestions to enhance your dining experience:

• As a Starter: Serve smaller portions of Pea Risotto as an elegant and flavorful starter for a multi-course meal. Its vibrant color and fresh taste will awaken the palate.
• As an Entree: Pea Risotto makes a satisfying and wholesome vegetarian entree. Serve a generous portion as the main course for lunch or dinner.
• As a Side Dish: Pair Pea Risotto with grilled chicken, fish, or roasted vegetables for a complete and balanced meal. It complements a variety of proteins and flavors beautifully.
• Garnish and Presentation:
  • Fresh Peas: Always garnish with the reserved cooked peas for a pop of fresh flavor and visual appeal.
  • Parmesan Shavings: Add extra shavings of Parmesan cheese on top for a salty and savory finish.
  • Fresh Herbs: Sprinkle with fresh mint, parsley, or chives for added freshness and aroma.
  • Lemon Zest: A grating of lemon zest can brighten the flavors and add a citrusy note.
  • Drizzle of Olive Oil: A drizzle of high-quality extra virgin olive oil just before serving enhances the richness and flavor.
• Wine Pairing:
  • Dry White Wine: Serve with a crisp, dry white wine like Pinot Grigio, Sauvignon Blanc, or Vermentino. The acidity of the wine complements the creaminess of the risotto.
  • Rosé Wine: A dry rosé wine can also pair well with Pea Risotto, especially in warmer months.
• Bread Accompaniment: Serve with crusty Italian bread or focaccia to soak up the creamy risotto.
• Seasonal Variations: Adapt the risotto to different seasons by adding other seasonal vegetables along with the peas, such as asparagus in spring or butternut squash in autumn.

Additional Tips

To elevate your Pea Risotto to the next level, consider these helpful tips:

1. Use Quality Arborio Rice: Arborio rice is crucial for achieving the creamy texture of risotto. Do not substitute with other types of rice, as they will not yield the same result. Look for high-quality Arborio rice for the best texture and flavor absorption.
2. Warm Stock is Key: Always use warm stock when making risotto. Cold stock will lower the temperature of the rice and disrupt the cooking process, hindering starch release and resulting in a less creamy risotto. Keep your stock simmering gently on the stovetop throughout the cooking process.
3. Stir Continuously and Gently: Constant and gentle stirring is essential for creamy risotto. Stirring releases starch from the rice grains, creating the characteristic creamy sauce. Stir in a consistent, circular motion, ensuring all rice grains are moving and not sticking to the bottom of the pot.
4. Don’t Overcook the Rice: Risotto rice should be cooked al dente, meaning it should be tender but still have a slight bite in the center. Overcooked risotto will be mushy and lack texture. Taste the rice frequently as it cooks to ensure it reaches the perfect al dente stage.
5. Mantecatura is Crucial for Creaminess: The final step of mantecatura, incorporating butter, cheese, and half & half off the heat, is vital for achieving the signature creamy and luxurious texture of risotto. Do not skip this step. Stir vigorously until the butter and cheese are fully emulsified and the risotto is glossy and creamy.

FAQ Section

Ingredients

Q: Can I use frozen peas instead of fresh peas?
A: Yes, absolutely! Frozen peas are a convenient and excellent alternative to fresh peas. They are often picked at their peak ripeness and flash-frozen, preserving their nutrients and flavor. For this recipe, frozen peas work beautifully and are a great time-saver. Just ensure they are high-quality and not freezer-burnt.

Q: Can I make this risotto vegetarian/vegan?
A: Yes, you can easily make this risotto vegetarian by using vegetable stock instead of chicken stock. To make it vegan, you would need to substitute the butter with olive oil or vegan butter, the half & half with a plant-based cream alternative (like cashew cream or oat cream), and the Parmesan cheese with nutritional yeast or a vegan Parmesan cheese alternative. Ensure your vegetable stock and white wine are also vegan-friendly.

Q: Can I use a different type of rice if I don’t have Arborio rice?
A: While Arborio rice is the classic choice for risotto and highly recommended, you can use other short-grain Italian rice varieties like Carnaroli or Vialone Nano. These varieties also have a high starch content and will produce a creamy risotto. However, avoid using long-grain rice or medium-grain rice like Basmati or Jasmine rice, as they will not release enough starch to create the desired creamy texture.

Q: Can I omit the white wine?
A: Yes, if you prefer to omit alcohol, you can substitute the white wine with an equal amount of vegetable or chicken stock. However, the white wine adds a layer of acidity and complexity to the risotto that enhances its flavor profile. If omitting wine, consider adding a squeeze of lemon juice at the end to brighten the flavors.

Q: Can I use different vegetables in this risotto?
A: Absolutely! Risotto is a very versatile dish, and you can easily customize it with other vegetables. Asparagus, zucchini, mushrooms, and butternut squash are all excellent additions. You can roast or sauté other vegetables and incorporate them into the risotto along with or instead of the peas and spinach, adjusting cooking times as needed for different vegetables.

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