Risotto with peas

Preparing risotto with peas is very simple and thanks to the perfect creaming you will obtain a creamy first course perfect for all occasions.

Peas are a legume whose potential is underestimated. Perfect for first courses, side dishes but also to make even the simplest second courses richer, today we decided to make them the protagonists of the risotto with peas. This bright green first course is perfect to prepare in spring when the peas are tender and can be found fresh .

It is also excellent with frozen peas, generally the best alternative when they are not in season. The version we propose is the simplest, creamed with just a little butter and grated cheese , but we also leave you instructions for richer and more refined first courses.

How to prepare the risotto with peas recipe

1. First, finely chop the onion and brown it in a pan with oil and a pinch of salt. Once tender and transparent, add the peas (fresh or frozen) together with a ladle of broth and cook for 5 minutes .
2. Then recover about half of the peas and transfer them to a jug. Blend them with the immersion blender , using a little broth if needed, then set aside.
3. In the same pan with the peas, add the rice and toast it over high heat for a couple of minutes.
4. Then start the actual cooking by pouring the boiling broth in sufficient quantities to cover the rice. Allow 16-18 minutes from this moment depending on the variety.
5. Once cooked, add the pea cream, stir in the parmesan and butter and serve piping hot with a grating of black pepper.

Another first course with peas that deserves to be tried is pasta : we prepare it in. very simple way but always makes everyone agree.

storage

Risotto with peas is excellent freshly made but tends to lose some of its characteristic creaminess after a few minutes. We therefore advise you to enjoy it as soon as it is made, even if it can easily be stored in the fridge for 2-3 days . Heat it in a pan with a drizzle of oil until it forms a crust.

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rice and peas