The origin of the risotto recipe with peas can be attributed to the Italian culinary tradition, particularly in the northern regions of Italy.
Risotto is a creamy and delicate rice dish prepared by slowly cooking the rice in broth and gradually adding the desired ingredients.
Peas, a sweet and tender vegetable, are often used to add color and flavor to rice dishes.
The combination of rice and peas creates a balance of flavors and textures that is highly appreciated in Italian cuisine.
The recipe for risotto with peas may vary slightly depending on the region and personal preferences.
However, it typically involves using Arborio or Carnaroli rice, vegetable or chicken broth, fresh or frozen peas, onion or shallot, butter, grated cheese (such as Parmigiano Reggiano), and optionally white wine.
The basic preparation involves sautéing finely chopped onion or shallot in butter until translucent.
Then, the rice is added and toasted for a few minutes. It is deglazed with white wine and the cooking continues by gradually adding hot broth and stirring frequently.
When the rice is almost cooked, peas are added and the cooking continues until the rice reaches the desired creamy consistency.
Finally, it is removed from the heat and mixed with grated cheese.
Risotto with peas is a versatile dish that can be served as a main course or as a side dish to meat or fish.
Its origin likely dates back centuries ago when rice and peas were readily available and widely used in northern Italian cuisine.
Today, it is one of the most popular variations of risotto and continues to be loved for its flavor and simplicity.
Risotto with peas
Ingredients
- 2 Cups Arborio rice
- 1 Cup frozen peas
- 6 Cups vegetable or chicken broth
- 1 Small onion, finely chopped
- 4 Cloves garlic, minced
- 1 Cup dry white wine (optional)
- 4 Tablespoons olive oil
- 4 Tablespoons unsalted butter
- 1 Cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley or basil for garnish (optional)
Instructions
- In a large saucepan, bring the vegetable or chicken broth to a simmer.Keep it warm on low heat while preparing the risotto.
- In a large saucepan, bring the vegetable or chicken broth to a simmer.Keep it warm on low heat while preparing the risotto.
- Add the Arborio rice to the skillet and stir it to coat the grains with the oil and butter mixture.Toast the rice for about 2 minutes until it becomes slightly translucent.
- If using, pour in the white wine and stir continuously until it is absorbed by the rice.
- Begin adding the warm broth to the skillet, one ladle at a time, stirring constantly.Allow each ladle of broth to be absorbed by the rice before adding the next.Repeat this process until the rice is cooked al dente, usually about 20-25 minutes.
- When the rice is nearly cooked, add the frozen peas to the skillet and continue stirring.The residual heat will cook the peas without overcooking them.
- Once the rice reaches the desired consistency (creamy but still with a slight bite), remove the skillet from heat.Stir in the grated Parmesan cheese until it melts and incorporates into the risotto.
- Season with salt and pepper to taste.If the risotto seems too dry, you can add a bit more warm broth or water to loosen it up.
- Allow the risotto to rest for a couple of minutes.This helps it achieve a creamier texture.
- Serve the risotto in bowls or plates, garnishing with fresh parsley or basil if desired.You can also sprinkle some extra Parmesan cheese on top.
