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A white bowl with a gold rim holds creamy risotto mixed with green peas and topped with cheese shavings and herbs. The bowl sits on a rustic wooden table next to a white napkin.

Sweet Green Pea Risotto.

Joanne Molinaro
The perfect spring risotto recipe when you want to get fancy!
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Prep Time 15 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 406 kcal

Ingredients
  

Pea Purée.

  • 1 cup green peas
  • 1 tbsp extra virgin olive oil
  • 2 tbsp vegan parmesan cheese
  • 1/4 cup vegan yogurt
  • 1/2 tsp black pepper
  • 2 tsp lemon zest
  • 3 mint leaves
  • 1/2 cup water

Risotto.

  • 1 tbsp extra virgin olive oil
  • 2 tbsp vegan butter
  • 1 shallot (julienned)
  • 2 cloves garlic (minced)
  • 1 tsp sea salt
  • 1 cup risotto rice (see Key Ingredients section for rice varieties)
  • 1/4 cup dry white wine
  • 4 cups vegetable broth
  • 2 tbsp vegan parmesan cheese

Instructions
 

  • If you are using fresh peas, clean them and place them in a pot of boiling water. Cook until they turn a vibrant green (about 2 to 3 minutes). Drain and rinse under cold water. If you are using frozen peas, reheat them according to package instructions. 
  • Add 1 cup of the cooked peas to a large measuring cup or tall container, together with 1 tablespoon of extra virgin olive oil, 2 tablespoons of vegan parmesan, 2 teaspoons of lemon zest, 3 small mint leaves, 1/4 cup vegan yogurt, and 1/2 cup water. Using an immersion blender, blend until roughly smooth. Set this aside.
  • On one burner, place a small pot containing all the vegetable broth over low heat. On a second burner, add 1 tablespoon of extra virgin olive oil and butter to a large skillet over medium-high heat. When it's pretty much fully melted, add shallots, garlic, and salt. Sauté until the shallots are transparent (around 3 minutes). Add rice and stir well until the grains are evenly coated with the oil and butter. Continue stirring regularly for about 3 minutes, until the rice grains begin to toast and turn slightly brown. Deglaze the pan with the wine, stirring the rice and veggies so they are evenly coated. Cook until the wine has cooked off (around 1 minute). Reduce heat to low.
  • Add two ladlefuls of the hot broth, stirring it into the rice. Continue stirring not continuously but regularly until most of the broth has evaporated (around 5 minutes). Then, pour in 1/3 of the pea purée and incorporate into the rice, together with 1 ladle of broth. Cook, while stirring regularly, until the liquid has nearly evaporated (around 5 minutes). Repeat. You should have 1/3 of the pea purée left. Set this aside (you're saving this for the end). Continue ladling hot broth into the rice, stirring regularly to release the rice starch, until all the broth is used up and your rice grains are tender on the outside, but retaining bite at their center (al dente). Turn off heat.
  • Add the remaining peas, pea purée, and 2 more tablespoons of grated vegan parmesan cheese. Incorporate into rice and continue stirring for about 30 seconds before serving. Garnish with a drizzle of olive oil, more cheese, fresh cracked pepper, lemon zest, and tiny mint leaves.

Notes

  1. Always check out the Key Ingredients and Substitutions section for a discussion on picking out the best rice, as well as potential substitutions.
  2. DO NOT put the lid on--EVAR!!--while cooking your risotto, as this will steam your rice.
  3. Stir your rice frequently while it cooks in the broth, as this will release the starches in the rice. However, do not stand over your rice stirring non-stop, as your rice will never cook completely if you do this.
  4. Avoid using salted butter or full sodium vegetable broth. Season your risotto with salt, to taste.
  5. Keep your heat on low once you start cooking your rice in the broth. Do NOT try and speed up the cooking time by increasing the heat--this will end up scorching your rice and cause uneven absorption of the broth.
  6. Cook your rice until it is tender on the outside but still a little chewy in the center (al dente).
  7. Your risotto should have a little liquid left in it at the end, so that when it pours out onto your plate, it spreads like a wave.

Nutrition

Calories: 406kcalCarbohydrates: 55gProtein: 10gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.03gSodium: 1705mgPotassium: 198mgFiber: 4gSugar: 6gVitamin A: 1079IUVitamin C: 17mgCalcium: 53mgIron: 4mg
Keyword green pea risotto
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