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Pea Risotto

Pea Risotto

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.

Sunset MAY 2003

  • Yield: Makes 8 cups; about 8 side-dish servings


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 264
  • Calories from fat: 17%
  • Protein: 14g
  • Fat: 5.1g
  • Saturated fat: 2g
  • Carbohydrate: 40g
  • Fiber: 4.5g
  • Sodium: 225mg
  • Cholesterol: 7.2mg

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Pea Risotto Recipe