Pea Risotto
Creamy pea risotto with white wine and Parmesan - the elegant Italian cousin of plain rice. Despite its fancy reputation it is easy to make and succeeds every time, vegan option included.
By Noga Schryer · October 3, 2020
Ingredients
- 50 g butter (swap for olive oil for a vegan version)
- 1 onion, chopped
- 1 cup risotto rice
- 300 g peas (about one can)
- 2 cups white wine or cava
- 2 cups vegetable stock or water
- 100 ml milk or cream (1/4 cup)
- 100 g Parmesan or a vegan cheese substitute
Instructions
- 1
Fry the onion in half of the butter until golden.
- 2
Rinse the risotto rice, add it to the pan or pot and pour in 2 cups of white wine.
- 3
Bring to a boil while stirring, then reduce to low heat.
- 4
Add 2 cups of vegetable stock and the cream and keep stirring until the liquid evaporates. Taste and add water if the risotto is not yet done.
- 5
When the rice is tender, add the peas and the remaining butter, cook for 5 more minutes and remove from the heat.
- 6
Top with Parmesan and serve.
Noga's tip
Keep stirring the risotto throughout the entire cooking process.