Sweet Pea Risotto

sweet-pea-risotto
Photo by Kana Okada
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  • Serves 4
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    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

Ingredients

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

Directions

  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.