Risotto with English Peas

Risotto with English Peas Recipe

English peas anyone? Try this risotto recipe for the healthiest version of risotto.
5 from 4 votes
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Course: Risotto
Cuisine: Italian
Keyword: arborio, rice, Risotto
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 716kcal
Author: Nonna Box

Ingredients

  • 1 cup English peas
  • 113 grams unsalted butter
  • 1/2 large yellow onion diced
  • 1 cup Carnaroli rice
  • 1 tablespoon garlic chopped
  • 4 cups chicken stock
  • 1 1/2 cups white wine
  • 1 1/2 cup Parmigiano-Reggiano grated
  • salt to taste

Instructions

  • Bring the peas to a boil in salted water and cook for 2 minutes. Drain, immerse in ice water, and then drain again. Set aside.
  • Melt the butter in a large heavy-bottomed saucepan over medium-high heat.
  • Add the onions and cook until translucent, about 5 minutes.
  • Add the rice and garlic. When the rice begins to sizzle, add the wine. Stirring constantly, wait for the liquid to almost completely evaporate.
  • Start adding the stock, 1 cup at a time, stirring constantly. Wait for the liquid to reduce between additions.
  • Continue cooking and adding stock until the rice is al dente and the mixture is creamy, about 20 minutes (you may not need to use all of the stock).
  • Mix in the peas, season with salt, and top with Parmesan cheese.
  • Serve immediately.

Notes

Do you want to speed up the process? Then use a rice cooker instead!

Nutrition

Calories: 716kcal | Carbohydrates: 56g | Protein: 25g | Fat: 35g | Saturated Fat: 21g | Cholesterol: 93mg | Sodium: 956mg | Potassium: 512mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1275IU | Vitamin C: 16.6mg | Calcium: 495mg | Iron: 2mg
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