Pea and Chive Risotto with Parmesan
Pea and Chive Risotto with Parmesan
Ingredients
For the Risotto
- 4 cups vegetable broth, warm
- 2 tablespoons olive oil
- 1 yellow onion, small, finely chopped
- 2 garlic, cloves, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine, such as Pinot Grigio (optional)
- 1 cup frozen peas
- 2 tablespoons butter, cold, cut into cubes
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh chives, finely chopped, plus more for garnish
- 1/2 lemon, zested and juiced
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
Instructions
- 1
Pour the vegetable broth into a small saucepan and place it over low heat to keep it warm. Do not let it boil.
⏱️ 5 min
- 2
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes.
⏱️ 7 min
- 3
Add the minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 4
Stir in the Arborio rice. Cook, stirring constantly, for 2 to 3 minutes until the edges of the rice grains become translucent and they start to crackle slightly. This 'toasting' helps the rice absorb liquid evenly.
⏱️ 3 min
- 5
If using, pour in the dry white wine. Stir continuously until the wine is completely absorbed by the rice, about 2 minutes.
⏱️ 2 min
- 6
Begin adding the warm vegetable broth, one ladleful (about 1/2 cup) at a time. Stir constantly, allowing each addition of broth to be almost completely absorbed by the rice before adding the next. This process should take about 18 to 22 minutes. The risotto should be creamy but still have a slight bite (al dente).
⏱️ 22 min
- 7
With the last ladleful of broth, stir in the frozen peas. Cook for an additional 2 to 3 minutes until the peas are heated through and the risotto reaches its desired consistency.
⏱️ 3 min
- 8
Remove the pot from the heat. Stir in the cold butter cubes, grated Parmesan cheese, finely chopped chives, lemon zest, and lemon juice. Stir vigorously until the butter and cheese are fully melted and incorporated, creating a creamy texture. This step is called 'mantecatura'.
⏱️ 2 min
- 9
Taste the risotto and season with kosher salt and freshly ground black pepper as needed. Serve immediately in warm bowls, garnished with extra Parmesan cheese and fresh chives.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pea and Chive Risotto with Parmesan
Ingredients
For the Risotto
- 4 cups vegetable broth, warm
- 2 tablespoons olive oil
- 1 yellow onion, small, finely chopped
- 2 garlic, cloves, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine, such as Pinot Grigio (optional)
- 1 cup frozen peas
- 2 tablespoons butter, cold, cut into cubes
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh chives, finely chopped, plus more for garnish
- 1/2 lemon, zested and juiced
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
Instructions
- 1
Pour the vegetable broth into a small saucepan and place it over low heat to keep it warm. Do not let it boil.
⏱️ 5 min - 2
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes.
⏱️ 7 min - 3
Add the minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 4
Stir in the Arborio rice. Cook, stirring constantly, for 2 to 3 minutes until the edges of the rice grains become translucent and they start to crackle slightly. This 'toasting' helps the rice absorb liquid evenly.
⏱️ 3 min - 5
If using, pour in the dry white wine. Stir continuously until the wine is completely absorbed by the rice, about 2 minutes.
⏱️ 2 min - 6
Begin adding the warm vegetable broth, one ladleful (about 1/2 cup) at a time. Stir constantly, allowing each addition of broth to be almost completely absorbed by the rice before adding the next. This process should take about 18 to 22 minutes. The risotto should be creamy but still have a slight bite (al dente).
⏱️ 22 min - 7
With the last ladleful of broth, stir in the frozen peas. Cook for an additional 2 to 3 minutes until the peas are heated through and the risotto reaches its desired consistency.
⏱️ 3 min - 8
Remove the pot from the heat. Stir in the cold butter cubes, grated Parmesan cheese, finely chopped chives, lemon zest, and lemon juice. Stir vigorously until the butter and cheese are fully melted and incorporated, creating a creamy texture. This step is called 'mantecatura'.
⏱️ 2 min - 9
Taste the risotto and season with kosher salt and freshly ground black pepper as needed. Serve immediately in warm bowls, garnished with extra Parmesan cheese and fresh chives.
⏱️ 1 min