Pinch of Mint · www.pinchofmint.com/recipes/pea-risotto
- One pan
- Feeding a family
Pea risotto
By Tom · Updated
- Serves 4
- About 40 min
- Easy
Whether you're a home cook or a foodie looking to sharpen your risotto game, this step-by-step guide has you covered.
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The recipe
Pea risotto
Whether you're a home cook or a foodie looking to sharpen your risotto game, this step-by-step guide has you covered.
- Serves 4
- 15 min prep
- 24 min cooking
- Easy
Times and difficulty are our estimates from the method, not stopwatch figures.
Ingredients
Tick things off as you go — they stay ticked if you close the page.
A dotted underline means the amount has been rounded to something you can measure.
Method
Step 1: Prepare the base
In a wide sauté or frying pan, heat a drizzle of olive oil over medium-low heat. At the same time, pour your vegetable stock (750 ml) into a small saucepan and keep it gently simmering - hot stock helps maintain an even cooking temperature for the rice (250 g).
Step 2: Sauté aromatics
Add the diced shallot (or onion (1 onion)) to the pan with a pinch of salt. Cook gently for 3-4 minutes until soft and translucent, stirring occasionally. Add the garlic (1 garlic) and cook for 1 more minute until fragrant but not browned.
Step 3: Toast the rice
Stir in the Arborio rice (250 g) and cook for 1-2 minutes, stirring continuously. This step toasts the grains lightly and helps them absorb liquid more evenly.
Step 4: Deglaze with wine
Pour in the white wine (120 ml) and stir until nearly all of it is absorbed. This step brightens the flavour and starts releasing the starch from the rice (250 g).
Step 5: Build the risotto
Add the hot stock one ladle at a time, stirring frequently and allowing each addition to absorb before adding the next. This should take around 10-15 minutes total. Reserve a small amount (about 100ml) of the stock for the pea (300 g) purée.
Step 6: Make the pea purée
While the risotto is nearly cooked, place two-thirds of the peas (300 g) (about 200g) into a blender or food processor with the reserved hot stock. Blitz until smooth. For extra smoothness, you can pass the purée through a sieve - optional.
Step 7: Finish the risotto
Once the rice (250 g) is just tender with a slight bite (al dente), stir in the pea purée and the remaining whole peas (300 g). Cook for another 2-3 minutes until the texture is creamy.
Step 8: Enrich and season
Take the pan off the heat and stir in the grated parmesan. Taste and season with salt and plenty of black pepper.
Step 9: To serve
Spoon the risotto into warm bowls and finish with a little more parmesan. Garnish with thinly sliced radishes and fresh pea (300 g) shoots for brightness, crunch, and a touch of elegance.
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Questions people ask
How long does pea risotto take?
About 40 min from start to finish, of which 15 min is prep and 24 min is cooking. That figure is worked out from the method rather than timed with a stopwatch, so give yourself a little more the first time.
How many does it serve, and can I change that?
As written it serves 4. Use the scale control on the recipe card to change it: every quantity in the ingredients and inside the method steps updates with it. Seasoning, and anything measured in pinches or splashes, is deliberately left alone.
Can I see the ingredients in ounces and pints?
Yes. The metric and imperial switch on the recipe card converts every quantity, rounded to amounts you can actually weigh or measure rather than to four decimal places. Your choice is remembered for every recipe on the site.
Is it vegetarian?
Yes, as written. If you are cooking for a strict vegetarian, the one to check is the cheese: several hard cheeses are made with animal rennet.
Pea risotto · Pinch of Mint · www.pinchofmint.com/recipes/pea-risotto