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Pea Risotto

Yield Makes 8 cups; about 8 side-dish servings
Start risotto while heating the grill for the chicken; cover and keep warm until you're ready to serve. If using frozen peas, add with last cup of broth.


  • 1 tablespoon olive oil
  • 1 onion (about 8 oz.), peeled and finely chopped
  • 2 cups Arborio or other short-grain white rice
  • 1/2 cup dry white wine
  • About 5 1/2 cups fat-skimmed chicken broth
  • 8 ounces shelled fresh peas (about 1 lb. in shell), or 1 1/2 cups frozen peas (see notes)
  • 1/2 cup shredded parmesan cheese
  • Salt and pepper

Nutrition Information

  • calories 264
  • caloriesfromfat 17 %
  • protein 14 g
  • fat 5.1 g
  • satfat 2 g
  • carbohydrate 40 g
  • fiber 4.5 g
  • sodium 225 mg
  • cholesterol 7.2 mg

How to Make It

  1. Pour olive oil into a 5- to 6-quart pan over medium-high heat; when hot, add onion and stir often until limp, about 5 minutes. Add rice and stir until opaque, about 3 minutes.

  2. Add wine and stir until absorbed, 1 to 2 minutes. Add 5 1/2 cups broth, about a cup at a time, stirring after each addition until almost absorbed, 25 to 30 minutes total; stir in peas with the second cup of broth. If risotto is thicker than desired, stir in a little more broth. Stir in cheese and add salt and pepper to taste.