Pea Risotto

If making the pea dip to fold into the risotto at the last minute isn't in the cards, simply add 2 cups of shelled peas to the risotto just at the end of cooking.

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1 onion, diced finely
2 cups arborio rice
2 cups white wine
8 cups water or stock, brought to a boil and then kept warm
2 cups pea dip (see previous recipe)
1 pint snow peas and micro greens for garnishing (optional)


  1. In a medium sauce pan, sweat the onion with a bit of butter or olive oil and a pinch of salt until soft
  2. Add the arborio rice and toast with the onion for a minute or so
  3. Add the white wine and start stirring consistently. Allow to cook until wine is fully aborbed
  4. Add a ladle full of the hot water to the pot and stir until the water is fully evaporated
  5. Continue adding ladle after ladle of water or stock and allowing to absorb between additions
  6. When the rice is tender and creamy, about 20 minutes later, fold the pea dip into the risotto
  7. Taste and adjust the seasoning as desired
  8. Transfer the risotto to a serving platter or individual bowls and garnish with thinly sliced snow peas and micro greens if using