Pea Risotto

A creamy spring risotto with peas, tender green and comforting. Its creaminess comes from the starch in the rice rather than from butter, making it a gentle, seasonal vegetarian dish.

Prep time: 10 min  |  Cooking time: 25 min  |  Servings: 4  |  Difficulty: Medium

Calculated per portion from the Anses Ciqual 2025 values for each ingredient, using the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 293 kcal · 11 g protein · 33 g carbohydrate · 12 g fat

Ingredients

• 300 g risotto rice
• 250 g peas
• 1 onion
• 1 litre stock
• 50 g Parmesan
• 2 tbsp olive oil

Method

1. Fry the onion, then stir the rice in the hot fat for 2 minutes until glossy.
2. Add the stock a ladleful at a time, stirring.
3. Add the peas halfway through cooking.
4. Off the heat, stir in the Parmesan.

Nutritional benefits

Peas are rich in plant protein, fibre and vitamins, which makes this risotto more nutritious than a plain one. Creamy thanks to the starch in the rice, it stays reasonable in fat. A balanced, comforting seasonal dish, naturally gluten-free.

Variations and substitutions

• With asparagus or broad beans.
• Vegan: use nutritional yeast instead of Parmesan.
• With mint for freshness.
• Higher in protein: add chickpeas or prawns.

Storage and making ahead

Best fresh; keeps for 2 days. Reheat with a little stock.

💡 Good to know

Add the stock little by little while stirring: this releases the starch and gives the risotto its creaminess.

Related reading

Discover more vegetarian recipes · healthy & balanced recipes · gluten-free recipes.

Foods in this recipe: risotto rice · peas · onion · stock · Parmesan.

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