A pe(asy) pea risotto

Peas and rice are a typical Venitian pairing. These simple ingredients can make a very easy pea(sy) risotto.
Here is our modern adaptation inspired by a recipe from Il Cucchiaio d’Argento. We have included some tips that will make your risotto even creamier without adding more butter or cheese.

A pe(asy) pea risotto

A pe(asy) pea risotto

Course: MainCuisine: ItalianDifficulty: Easy


Prep time


Cooking time




  • 320g Carnaroli rice (or Vialone nano)

  • 250g fresh peas (but frozen will do well too)

  • 80g Pecorino Romano (Parmesan is good too) + 10g as a garnish

  • 1 shallot

  • 500g vegetable broth

  • 30g of unsalted butter

  • Olive Oil

  • Zest of 1 lemon

  • 80g of white dry wine

  • A handful of basil

  • A handful of pea shoots

  • Salt, black pepper


  • Pea purée
  • Peel and chop finely the shallot.
  • Drizzle olive oil on a heavy pan and preheat on a medium heat. Add shallot and fry slowly until soft and translucent.
  • Add peas, stirring to coat them in the oil. Fry them slowly for about 6 to 7 mins until soft and fragrant.
  • Add salt, black pepper and the zest of a half lemon.
  • Set aside 4 tbsp of peas (for the garnish) and let the rest cool.
  • Then blend into a puree using a hand blender.
  • Rice
  • Drizzle olive oil on a heavy pan and preheat on medium heat.
  • Once it is hot, add the rice, stirring to coat it in the oil. Fry for 2 to 3 minutes (this will release more starch, making the risotto creamier).
  • Add the wine (it should hiss) and cook for 2 to 3 minutes, or until nearly evaporated.
  • Turn the heat down to medium. Now start adding the hot stock to the rice, a ladleful at a time, waiting until each addition has been fully absorbed before adding the next and stirring very often (stirring also allows more starch to be released).
  • The pea puree needs to be added midway through the process (approximately 10min after starting to add stock).
  • Keep checking the texture of your rice, you may not need to add all stock.
  • Once the rice is ready, turn off the heat.
  • Add butter, ⅔ amount of grated Pecorino and chopped basil. Mix well until the texture is smooth and creamy.
  • Plating
  • Divide risotto in 4 plates, sprinkle some grated Pecorino and place reserved peas on the top of each plate.
  • Grate the rest of the lemon zest over peas and sprinkle with black pepper.
  • Add some pea shoots on the top.

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