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Sweet Pea Risotto

Sweet Pea Risotto
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Serves 4| Hands-On Time: | Total Time:



  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.
By May, 2005

Nutritional Information

  • Per Serving
  • Calories 535Calories From Fat 22%
  • Calcium 268mg
  • Carbohydrate 74g
  • Cholesterol 25mg
  • Fat 13g
  • Fiber 7g
  • Iron 5mg
  • Protein 20mg
  • Sat Fat 6g
  • Sodium 1078mg
What does this mean? See Nutrition 101 .

Quick Tip

To thaw frozen vegetables quickly, place the bag in a colander and run it under cold water.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.