Pea Risotto Recipe: How to Make Risotto at Home

Pea risotto is a rich, creamy rice dish dotted with peas, butter, cheese, and fresh herbs. Risotto is a northern Italian rice dish traditionally cooked with broth, butter, Parmesan cheese, white wine, and seasonal vegetables. Fresh peas are in season in the spring, but you can make this dish any time with frozen peas.

While you can make the dish with different grain types, Arborio rice is the most widely available risotto rice outside of Italy. Arborio is an Italian variety of superfino rice, one of the largest short Italian rice varieties in the species Oryza sativa japonica. Named after the commune of Arborio in the northwestern Italian region of Piedmont, Arborio rice is high in amylopectin starch, which is what gives risotto its creamy texture. When making Arborio rice for risotto, do not rinse the rice, as this can eliminate some of the starch. If you can’t find Arborio, carnaroli rice is another good option.

Risotto has a demanding reputation because it needs near-constant stirring to achieve that perfect creamy texture. Too much stirring will turn the risotto into glue, but under-stirring may cause the rice to stick to the bottom of the pan, where it may even burn. Aim for a happy middle ground, moving the grains around enough to encourage them to release their starch. Here’s what else to know:

1. 1. Warm your stock. Cold stock straight from the fridge or counter will interrupt the cooking process you’ve already begun with the aromatics and rice. Heat your stock to a simmer, then add it—in increments—to the rice to allow it to cook seamlessly.
2. 2. Use medium-low heat. “Low and slow” is a phrase you’ll hear a lot with risotto, and that’s mostly true, but avoid going too low. While a vigorous boil won't give the risotto enough time to develop the plump, creamy texture you’re after, cooking it too low will take ages. Aim for a slow simmer: Gentle bubbling is your friend.
3. 3. Incorporate the stock slowly. During cooking, your risotto needs just enough liquid for the rice to absorb and release its starch, which only happens if the grains are kept close together and moving steadily. If the rice is floating freely, you’ve added too much liquid.
4. 4. Avoid overcooking. Risotto is ready to serve when it has a smooth, wavy, slightly loose texture, and the rice grains are cooked al dente, with just the right amount of chew when you bite into them.
5. 5. Save the fat for last. The fats found in dairy products can break and separate when heated. If you’re planning to add butter or mascarpone cheese for additional creamy richness, wait until you remove the risotto from the heat to stir it in.
6. 6. Add citrus and herbs. Risottos are inherently heavy, so add balance with bright citrus and fresh herbs. Before serving, incorporate fresh ingredients like lemon juice and tender herbs as cooking dulls their flavor.
7. 7. Go vegan or vegetarian. Omit chicken broth or stock and use vegetable broth or salted water instead. Be mindful that some types of Parmesan are not technically vegetarian because of the rennet, so you may want to skip the cheese altogether. Nutritional yeast can add a cheesy flavor to foods without any actual cheese.

Here are a few ways to enjoy pea risotto:

1. 1. As a side dish: Risotto makes an excellent side dish for sautéed chicken, broiled steak, or even a roasted head of cauliflower. Try Chef Gordon Ramsay’s cauliflower steak recipe.
2. 2. As a filling for fried rice balls: Arancini (breaded, deep-fried rice balls) are the perfect way to use up leftover risotto. Mix chilled risotto with shredded or cubed mozzarella and an egg, spread the mixture onto a large sheet tray, and refrigerate until solid. Using an ice cream scoop, transfer the “balls” of risotto to a shallow bowl of breadcrumbs and coat. Deep-fry (or air-fry) the balls until they become dark brown and crispy. Use this arancini recipe as a guide.
3. 3. With a salad of raw, well-dressed vegetables: Herbaceous and acidic salads help balance out the heaviness of risotto. Try shaved cucumber, kohlrabi, or celeriac dressed with a punchy vinaigrette and topped with nuts and cheeses if you don't have lettuce.