Sweet Pea Risotto

Photo by Kana Okada
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 535 calories
    • Calories 22 calories from fat
    • Fat 13 g
    • Sat Fat 6 g
    • Cholesterol 25 mg
    • Sodium 1078 mg
    • Protein 20 mg
    • Carbohydrate 74 g
    • Fiber 7 g
    • Iron 5 mg
    • Calcium 268 mg


  1. Check 1tablespoon unsalted butter
  2. Check 1tablespoon olive oil
  3. Check 1/2 yellow onion, chopped
  4. Check 2cups Arborio rice
  5. Check 1cup dry white wine (such as Sauvignon Blanc)
  6. Check 4cups vegetable or chicken broth
  7. Check 1cup freshly grated Parmesan
  8. Check kosher salt and black pepper
  9. Check 2 1/2cups frozen peas, thawed
  10. Check fresh mint sprigs (optional)


  1. Heat the butter and oil in a large skillet or saucepan over medium heat. Add the onion and sauté until translucent, 3 to 4 minutes.
  2. Add the rice and stir until coated. Add the wine and stir until all the liquid is absorbed. Add 1 cup of the broth and cook until absorbed, stirring occasionally.
  3. Add the remaining broth ½ cup at a time, waiting until each portion is absorbed before adding the next. Continue until the rice is cooked al dente, about 35 minutes. Stir in the Parmesan, 1 teaspoon salt, and ¼ teaspoon pepper.
  4. Meanwhile, puree 2 cups of peas in a blender or food processor.
  5. Before serving, stir the peas into the rice until fully incorporated, then fold in remaining whole peas. Garnish with the mint, if desired.