Risotto with Peas: A Recipe As Easy As 1-2-3

For all the vegetarians out there—we see you and we hear you! While some of us unabashedly love meat, we understand and support vegans, and this is why we decided to give them a helping hand, with a vegan-friendly recipe, which doesn’t require more than one hour of preparation. And truth be told, it’s so delicious, that you don’t even need to be a vegan to enjoy it!

This risotto with peas (or risotto ai piselli) dish has healthy written all over it, with less than 300 kcal per serving, and with ingredients you won’t have to desperately look for in the most hidden corners of your local supermarket.

Risotto with Peas

5 from 1 vote

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Servings: 4

Author: Guido Pedrelli

Ingredients

• ▢ 350 gr. Carnaroli rice
• ▢ 1 white onion
• ▢ 50 gr. butter
• ▢ extra virgin olive oil
• ▢ 1 liter vegetable stock
• ▢ 350 grams of peas frozen or fresh
• ▢ dry white wine
• ▢ grated Parmesan cheese
• ▢ salt to taste
• ▢ freshly ground pepper

Instructions

• ▢
  Prepare the vegetable broth with carrot, onion and celery and two leaves of well cleaned laurel, add 1 liter of water and boil for about 20 minutes, and keep it warm for the risotto cooking.
• ▢
  Brown the finely chopped onion in a pan with extra virgin olive oil and a bit of butter and add the peas. Cook over medium heat for about fifteen minutes and season with salt and pepper.
• ▢
  Add the rice and let it toast to absorb the sauce, stirring with a wooden spoon.
• ▢
  Deglaze with the wine and when it has evaporated, begin adding the broth, ladle by ladle continuing to stir gently and continuously, allowing to dry each time before adding more.
• ▢
  When cooked, adjust the salt and stir in the Parmesan and the remaining butter, allow to stand and serve.

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