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Pea Risotto

  • Author: theperksofbeingus
  • Prep Time: 15 minutes
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 6 servings 1x




  1. 2 cups fresh or frozen peas
  2. 1 cup fresh spinach
  3. salt and pepper to taste
  4. 2 tablespoons extra virgin olive oil
  5. 23 teaspoons vegetable stock, if needed to thin down


  1. 5 Cups Chicken or Vegetable stock
  2. 2 Cups Arborio Rice
  3. 3 Medium Shallots, finally diced
  4. 5 cloves of garlic, grated
  5. 1/4 cup white wine
  6. 8 tablespoons butter, divided
  7. 1/2 cup half & half
  8. 1/2 cup grated parmesan



  1. Reserve 1/2 cup of peas to cook for 5 minutes as garnish, right before serving.
  2. Add 1 1/2 peas to a pot of salted boiling water for 3 minutes. Remove peas and shock in cold water with ice to stop the cooking and keep bright green. Pat the Peas dry with paper towels.
  3. Add Peas, a few handfuls of fresh spinach to blender. Measure in oil,  salt & pepper, and blend, adding broth if too thick.


  1. Sauté shallots & garlic in 4 tablespoons butter in a large pan over medium heat. Grind 6 or 7 grinds of fresh black pepper over mixture.
  2. Stir in the arborio rice, stirring to toast the rice. This will take a few minutes.
  3. Add wine, and scrape pan. Slowly add in warmed broth one cup at a time, stirring as needed
  4. Continue to stir in broth until a creamy consistency, about 25 minutes.
  5. Stir in 4 tablespoons butter, till melted. Add parmesan cheese, stirring to incorporate.
  6. Stir in pea puree, and taste for seasoning
  7. Cook reserved peas for 5 minutes for garnish


Serve with grilled shrimp, chicken, or seared scallops for a complete meal!

  • Category: entree
  • Cuisine: Italian

Keywords: pea risotto