Parmesan, Parsley and Pea Risotto

  • serves 4

Ease of Preparation: Easy
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

69 Ratings
Directions for: Parmesan, Parsley and Pea Risotto


8 cup chicken stock

3 onions, peeled and chopped

3 Tbsp olive oil

4 clove garlic, peeled and minced

2 cup Arborio rice

1 cup white wine

1 cup frozen peas

1 bunch chopped parsley

1 cup grated Grana Padano Parmesan cheese

Salt and pepper


1. Heat chicken stock in a saucepan.

2. In another medium saucepan, sauté the onions with the olive oil over medium high heat until softened.

3. Add garlic and Arborio rice and stir until the grains are well coated with oil and slightly toasted, about 3 minutes.

4. Add wine.

5. Stir until the wine has been absorbed by the rice.

6. Begin adding the heated stock, one ladle-full at a time, allowing it to be absorbed by the rice, before adding more.

7. Continue adding stock, stirring frequently until the risotto is tender and creamy.

8. Season with salt and pepper and add peas, parsley and cheese. Stir well.

See more: Cheese, Rice/Grain, Dinner, Saute, Side, Italian, Vegetables, Herbs


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