Pea risotto

Pea risotto

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(19 ratings)

Prep: 20 mins Cook: 40 mins


Serves 4 or 6 as a starter
This risotto makes the most of peas with a pea purée, pea shoots and cooked sweet little peas

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal274
  • fat15g
  • saturates8g
  • carbs17g
  • sugars10g
  • fibre11g
  • protein15g
  • salt1.91g
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  • 50g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 300g frozen or cooked fresh peas



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 1.7l hot vegetable stock
  • 350g risotto rice
    Risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 200ml white wine
  • 25g parmesan, or vegetarian alternative, grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 2 good handfuls pea shoots



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • extra-virgin olive oil, to drizzle (optional)


  1. Melt the butter in a large pan, add the onion and gently sweat for about 10 mins until really soft. Meanwhile, put 100g peas into a food processor with a ladleful of stock and whizz until completely puréed.

  2. Stir the rice into the onion, increase heat to medium and sizzle the rice for 1 min. Pour in the wine, then bubble and stir until completely absorbed. Continue cooking like this, adding a ladleful of stock at a time, and stirring continuously until the rice is tender and has a good creamy consistency – this will take 20-30 mins.

  3. Stir in the puréed peas, remaining peas, Parmesan and some seasoning, then turn off the heat and leave to stand for a few mins. Give the risotto a final stir, spoon into shallow bowls and top with some pea shoots and a drizzle of olive oil, if you like.

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Comments, questions and tips

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22nd Feb, 2017
I really enjoyed making this. I would add the frozen peas a little earlier then what is stated above though (frozen ones take a tad longer to cook) and I kept some stock left over. Cooking time is bang on though and also recommended portion size. I added a squeeze of lemon to serve and pepper (but no additional salt was needed)
ameliasinclair's picture
19th Dec, 2016
I added garlic, extra wine and a bag of rocket and it was delicious!
Alfie Barrishi
27th Sep, 2014
Nice risotto, and served with coconut marinated salmon, was enough to win a cooking competition! Thanks!
20th Jul, 2014
I add chopped bacon (fried first) then I top with a piece of grilled/fried fish with crispy skin (cod is good- sustainable of course) and some slivers of Grana Padano.
3rd Apr, 2013
I really enjoyed this dish. I substituted the pea shoots with some thinly sliced slightly panned fried zucchini for texture. I also used good quality verjuice instead of white wine.
3rd Aug, 2012
For the lady who found it a bit much to wade through on its own, or for those who found it a little on the dull side, we tend to make less of it & serve it, still as the 'main event', with either a small portion of gammon or cold leftover pork from a Sunday roast, both of which go with it perfectly! Obviously this isn't very 'vegetarian' but perhaps others, like me, who aren't vegetarian, enjoy browsing & using recipes from this section anyway!
25th Jun, 2012
THis was ok but lacked something. HAve had much better rissottos.
26th May, 2012
This was a brilliant recipe! Made it as a main and it was delicious. I used frozen peas but looking forward to using our own home grown peas when they are ready as sure it will give it even more flavour. Can't wait to make again!
7th Nov, 2011
Any suggestions as to what I could use instead of the white wine?!
27th Feb, 2015
I usually substitute it with stock as I don't cook with wine.


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