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Creamy risotto with peas and Parmesan cheese, served in a white plate
Fresh vegetable risotto Italian style

Pea risotto

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
'Risi e Bisi' (rice and peas) is a Venetian classic that sits somewhere between soup and risotto in consistency, but made as a modern risotto it is firmer. The sweetness of the peas and the creaminess of the rice make a perfect pair. The secret is not to cook the peas grey: they should stay vibrant green and crunchy.
🕒 Prep Time 10 mins
🍳 Cook Time 25 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 500 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Saucepan
  • Wooden spoon
  • Ladle

Allergen Information

⚠️ Milk
⚠️ Sulphites (wine)

Instructions

1 ✓

Sauté the onion and garlic in oil. Add the rice, toast, then quench with wine.

Tip: The traditional risotto start.
2 ✓

Ladle in the stock and stir continuously.

Tip: Stirring creates the creamy emulsion.
3 ✓

Approx. 5 minutes before the end of cooking, add the peas (if frozen, no need to defrost).

Tip: Peas only need a few minutes. If you put them in too early, they become wrinkled and dull (effect of acids and heat on chlorophyll).
4 ✓

When rice and peas are both done, remove from heat. Stir in butter and cheese. Rest.

Tip: During resting the pea temperature balances with the rice.

Recipe FAQ

Can I use tinned peas?
Better not. Tinned peas are soft and dull. Use frozen if you don't have fresh – the texture and colour are much better.

Ingredients

  • 300 g Risotto rice (Arborio)
  • 300 g Green peas (fresh or frozen)
  • 1 whole Onion
  • 1 clove Garlic
  • 100 ml Dry white wine
  • 1.2 l Vegetable stock (hot)
  • 50 g Butter (cold)
  • 2 tbsp Olive oil
  • 50 g Parmesan cheese (grated)
  • 1 tsp Salt
  • 0.5 tsp Black pepper