Creamy Risotto Meets Vibrant Green Pea Purée Delight

Creamy risotto meets vibrant green pea purée delight in this luscious dish that brings together silky textures and fresh, garden-bright flavors for an unforgettable culinary experience. Born from the classic Italian tradition of slow-cooked risotto, this recipe elevates comfort food with a modern twist-puréed green peas brightening every bite both visually and taste-wise. Whether you’re longing for a cozy solo dinner or an elegant plate for guests, this harmonious pairing perfectly balances indulgence with freshness.

Prep and Cook Time

• Preparation: 15 minutes
• Cooking: 35 minutes
• Total Time: 50 minutes

Yield

Serves 4 generous portions

Difficulty Level

Medium – Requires patience and attention but suitable for confident home cooks

Ingredients

• For the Risotto:
• 1 ½ cups Arborio rice
• 5 cups vegetable or chicken broth, kept warm
• ½ cup dry white wine
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• ½ cup freshly grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• For the Green Pea Purée:
• 2 cups fresh or frozen green peas
• 2 tbsp crème fraîche or heavy cream
• 1 tbsp fresh lemon juice
• 1 tbsp fresh mint leaves, chopped
• Salt and white pepper, to taste
• To Garnish:
• Microgreens or pea shoots
• Extra Parmesan shavings
• Light drizzle of good quality olive oil

Instructions

1. Prepare the Broth: Keep your vegetable or chicken broth warm on a low simmer in a separate pot. This ensures the risotto absorbs heat evenly without cooling down the rice.
2. Sauté Aromatics: In a large heavy-bottomed pan, heat olive oil with 1 tablespoon butter over medium heat. Add the chopped onion and sauté until translucent and tender, about 5 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.
3. Toast the Rice: Add Arborio rice to the pan and stir thoroughly, coating each grain with the buttery mixture. Sauté the rice for 2-3 minutes until the edges look translucent but the core remains opaque. This step locks in a nutty aroma crucial for creamy risotto.
4. Deglaze with Wine: Pour in the white wine and stir continuously until the liquid evaporates, infusing the rice with subtle acidity and depth.
5. Cook Slowly with Broth: Add a ladleful of warm broth to the rice, stirring constantly until absorbed. Repeat this process, adding broth one ladle at a time, allowing the rice to absorb liquid slowly over 18-20 minutes. Stirring helps release the rice’s starches, creating its signature creamy texture. Maintain medium heat and monitor to prevent sticking.
6. Finish Risotto: When the rice is tender yet slightly firm to the bite, turn off the heat. Stir in the remaining 2 tablespoons butter and the Parmesan cheese, mixing thoroughly. Season with salt and freshly ground black pepper to taste. Cover and set aside to rest while you prepare the pea purée.
7. Prepare the Green Pea Purée: Blanch fresh or frozen peas in boiling water for 1-2 minutes until bright green and tender. Drain and immediately transfer to ice-cold water to retain vibrant color. Drain again and blend the peas with crème fraîche, lemon juice, and chopped mint until smooth and creamy. Season with salt and white pepper, adjusting acidity with extra lemon juice if desired.
8. Plate Creatively: Spoon a generous bed of risotto onto each plate. Using a spoon or small offset spatula, artfully spread a smooth circle or swoosh of green pea purée next to or slightly beneath the risotto. Garnish with pea shoots, a few Parmesan shavings, and a drizzle of extra virgin olive oil for shine and richness.

Tips for Success with Creamy Risotto Meets Vibrant Green Pea Purée Delight

• Always keep your broth hot; adding cold liquid slows cooking and can make the risotto sticky.
• Use fresh Parmesan or real Parmigiano-Reggiano for the best melt and flavor.
• If you want an even silkier risotto, finish with a splash of quality extra virgin olive oil right before serving.
• Experiment with fresh herbs like basil or chives in the pea purée for unique twists.
• This dish is best served immediately-risotto continues to thicken as it cools, so plan your plating accordingly.

Serving Suggestions & Pairings

Present this dish alongside a crisp white wine like Pinot Grigio or a light Sauvignon Blanc that complements the bright pea purée and rich risotto layers. Consider pairing with a fresh mixed greens salad dressed with lemon vinaigrette to add crunch and acidity. For garnish, a scattering of toasted pine nuts or a delicate brush of smoked paprika oil can add texture and a subtle smoky note, enhancing the plate’s visual appeal and complexity.

For more Italian comfort recipes and creative vegetable purées, see our Italian Risotto Recipes collection. To dive deeper into the art of risotto, you may find inspiration and expert tips on Serious Eats’ risotto guide.