Pea risotto

Pea risotto

What's for Dinner?
10 mins
Cooking time
30 mins
Gorta Yuuki

This pea risotto can be eaten on its own as a simple dinner, but i tend to prefer to serve it as a side dish for lamb, such as Italian pan-fried lamb fillet, or coriander-crusted lamb topsides.


Quantity Ingredient
2 tablespoons olive oil
1 onion, diced
1 garlic clove, crushed
1 leek, thinly sliced, (optional)
1 carrot, finely diced, (optional)
300g arborio rice
125ml white wine
3/4 - 1 litres hot vegetable or chicken stock
155g frozen peas
40g freshly grated parmesan cheese
50g butter, diced
2 tablespoons chopped flat-leaf parsley
salt and freshly ground black pepper


  1. Heat a large heavy-based saucepan over medium heat. Add the oil, onion and garlic and the leek and carrot, if using. Cook for 3–4 minutes, or until fragrant and soft. Add the rice and stir to coat with the oil. Cook briefly, then add the wine and stir until it is absorbed.
  2. Add enough hot stock to cover the rice and cook, stirring, until the stock is absorbed. Continue adding hot stock, a ladleful at a time, stirring with each addition and adding more as it is absorbed. After 15–20 minutes the rice should be just cooked, but each grain should still be slightly firm in the centre. Add the peas for the last 2–3 minutes of cooking.
  3. Remove the pan from the heat. Add the parmesan, butter and parsley and stir until the risotto is creamy and the cheese has melted. Check the seasoning and add the salt and pepper, to taste, then serve.


  • Asparagus risotto

    Swap peas for chopped fresh asparagus.

    Spinach risotto

    Swap peas for 100 g washed baby spinach leaves.
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