Pea risotto

Pea risotto

Preparation time: 10 min
Cooking time: 25 min
Serves 4



  • 1 ¼ cup rice (Carnaroli, Arborio)
  • ½ cup white wine
  • 4 cups vegetable stock
  • 1 onion
  • 1 cup peas
  • ½ cup parmesan
  • 2 tablespoon butter
  • 1 tablespoon olive oil



Finely slice the onions and heat the vegetable stock in a Castel’Pro® pan.
Pour a tablespoon of olive oil into the frying pan and heat to 2/3 of the maximum power of the heat source.

Add the onions after heating for 30 seconds and sweat them. Add the rice for 3 minutes, stirring with a spatula, giving it a pearly sheen. Deglaze with white wine.
Once the wine has been absorbed by the rice, pour the broth to the top of the rice and lower the heat to 1/3 of the maximum power, then cover the pan.

Once the broth has been absorbed, repeat the steps for 15-to-20 minutes. Halfway through, add the peas.

Once cooked, add the parmesan and butter, and adjust seasoning if required.

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