Risotto with White Wine, Peas and Parmesan

Simple and Delightful

Risotto with White Wine Peas and Parmesan myfavouritepastime.com_0380I wonder what your favourite carbohydrate is. Rice is probably my most favourite carbohydrate because it’s so easy to cook and rice recipes are boundless. Rice can be easily cooked with protein rich foods like beans, beef, pork, peas, lentils, poultry, fish, tofu, nuts or vegetables. Rice and beans is a staple food in many cultures around the world. Besides being a highly nutritious meal, rice and beans are common and affordable ingredients, often available even during hard times.

Risotto with White Wine Peas and Parmesan myfavouritepastime.com_0367Today I want to share a simple and delightful risotto recipe with white winepeas and Parmesan. Please do not omit the wine in this recipe otherwise it will not taste as good. An expensive wine is not necessary but avoid using a very cheap wine that you’ll not enjoy drinking. Also avoid the so-called “cooking wines” as they tend to be cheap, salty and often incorporate additives that may affect the taste of the food. Want to read more about cooking with wine?

  • Ingredients 
  • 400g (2 cups) Arborio or Carnaroli rice
  • 65g butter
  • 1 medium onion (I used red onion)
  • 1 cup peas
  • 1 cup freshly grated Parmesan cheese (I used Pecorino Romano)
  • 250ml (1 cup) good quality dry white wine
  • 1500-1750ml (6-7 cups) vegetable stock (non-vegetarians can use chicken or beef) heated and kept hot until needed
  • Salt and freshly ground black pepper to taste

Risotto with White Wine Peas and Parmesan myfavouritepastime.com_0337Please always remember to assemble all ingredients before you start

Risotto with White Wine Peas and Parmesan myfavouritepastime.com_0344Wash and drain the rice (optional) if you prefer not to wash just use as is. Heat the stock (broth) and bring it almost to the boil and keep it hot over very low heat, close to the risotto pan.

Risotto with White Wine Peas and Parmesan myfavouritepastime.com_0340Melt two thirds of the butter in large saucepan or pot over medium heat.

Risotto with White Wine Peas and Parmesan myfavouritepastime.com_0341Add onions and cook gently until soft and golden.

Risotto with White Wine Peas and Parmesan myfavouritepastime.com_0345Add the rice and fry for about 4 minutes until the rice is nicely toasted and coated with butter.

Risotto with White Wine Peas and Parmesan myfavouritepastime.com_0350Add the white wine and peas and raise the heat and cook, stirring, until the wine has evaporated.

Risotto with White Wine Peas and Parmesan myfavouritepastime.com_0354Reduce the heat to medium, add 2 two cups of the hot stock and cook stirring until the stock has been absorbed. Gradually add the remaining stock, a half a cupful at a time, allowing the rice to absorb the liquid before adding more and stirring constantly. (After the addition of at least 5 cups of stock, you can taste and gauge for the degree of doneness of rice and the creaminess of risotto. Whenever you feel the rice is al dente and risotto is creamy enough you can stop cooking. If you want a softer, looser risotto, incorporate more stock).

Risotto with White Wine Peas and Parmesan myfavouritepastime.com_0356Once all the required stock has been absorbed, the rice should be soft and creamy (20-25 minutes). Turn off the heat, stir in the remaining butter, the grated parmesan cheese and a final ladleful of hot stock. Cover the pan and let the risotto rest for 5 minutes. Adjust seasoning and serve topped with extra grated Parmesan Cheese.

Risotto with White Wine Peas and Parmesan myfavouritepastime.com_0369The wine added an extra kick. It was delicious.

Risotto with White Wine Peas and Parmesan

Preparation Time: 15 minutes; Cooking Time: 45 minutes; Serves: 4-6 depending on portions

Ingredients

  • 400g (2 cups) Arborio or Carnaroli rice
  • 65g butter
  • 1 medium onion (I used red onion)
  • 1 cup peas
  • 1 cup freshly grated Parmesan cheese (I used Pecorino Romano)
  • 250ml (1 cup) good quality dry white wine
  • 1500-1750ml (6-7 cups) vegetable stock (non-vegetarians can use chicken or beef) heated and kept hot until needed
  • Salt and freshly ground black pepper to taste

Instructions

  1. Wash and drain the rice (optional). Heat the stock (broth) and bring it almost to the boil and keep it hot over very low heat, close to the risotto pan.
  2. Melt two thirds of the butter in large saucepan or pot over medium heat. Add onions and cook gently until soft and golden.
  3. Add the rice and fry for about 4 minutes until the rice is nicely toasted and coated with butter. Add the white wine and peas and raise the heat and cook, stirring, until the wine has evaporated.
  4. Reduce the heat to medium, add 2 two cups of the hot stock and cook stirring until the stock has been absorbed. Gradually add the remaining stock, a half a cupful at a time, allowing the rice to absorb the liquid before adding more and stirring constantly. (After the addition of at least 5 cups of stock, you can taste and gauge for the degree of doneness of rice and the creaminess of risotto. Whenever you feel the rice is al dente and risotto is creamy enough you can stop cooking. If you want a softer, looser risotto, incorporate more stock).
  5. Once all the required stock has been absorbed, the rice should be soft and creamy (20-25 minutes). Turn off the heat, stir in the remaining butter, the grated parmesan cheese and a final ladleful of hot stock. Cover the pan and let the risotto rest for 5 minutes. Adjust seasoning and serve topped with extra grated Parmesan.

myfavouritepastime.com 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

64 thoughts

  1. I’m so glad you noted to avoid using “cooking wines.” They are much too salty for any recipe. We are big risotto fans here and having grown up in an Italian household, it was something that was enjoyed quite regularly. Your finished risotto looks wonderful and creamy!

    1. Hi Allison,
      I just started making risotto a few months ago so i”m not really and expert but I love doing it and I love eating it as well. It’s alway good to use a good quality wine that you can even sip while you’re cooking. Thanks for your compliments. Have a lovely day!
      Liz

  2. So beautifully creamy! My favourite carb you asked. I think that would have to de home made pasta. So delicate and comforting. Or maybe thai wide flat rice noodles…. Yum!

    1. Mmmm that sounds very delicious. I love pasta too. in fact sometimes I can’t really decide whether it’s rice or pasta. You’ve been rather quiet. I hope you enjoy yor weekend!
      Liz

    2. Hi Afra,
      Thanks for the compliments. I love homemade pasta too, with homemade sauce too. Makes the store-bought sauces taste so bad. Have a great week ahead!
      Liz

  3. I love risotto with peas — such a perfect combination! Though my favorite carb would have to be pasta. Not quite as versatile as rice but it makes me so happy. I love doing shell pasta with pesto, peas and Parmesan.

    1. Hi I love risotto too. Any combination, and wine is always great in it. Can I have the recipe for the shell pasta with pesto peas and Parmesan, please? Thank you and have a lovely weekend!
      Liz

      1. But of course! Though it’s so easy, no real recipe is needed. I just cook pasta till al dente, reserving a half of cup of so of the cooking liquid. Add the pasta and some of the water back in the pot, keep on medium heat, scoop in as much pesto as you like and add frozen peas. Cook until sauce is clinging to pasta, about a minute give or take, add grated Parmesan. I don’t thaw the peas beforehand because I don’t want them to get too mushy/overcooked. Shells work great in this because the peas fit right in their curves. Try it — lazier than make risotto but comforting and satisfying nonetheless! =)

        1. Omg that sounds so easy and boy do I love them easy recipes? I also love my peas crunchy and fresh, never too mushy. I have to give this one a go coz my children adore pasta. Have a lovely Sunday!
          Liz

    1. HI Mama D,
      I made the soup and it was a big hit. I shall be sharing the photos today (lookout….). Thanks for that wonderful recipe. I have a little left over. I shall be gobbling it for lunch today. We are drowning in snow….what can I say? Best wishes!
      Liz

    1. Hi,
      I have not eaten spaghetti for a long time. I have to make some with bolognese sauce and lots of red wine tonight. I love that combination!
      Liz

      1. We did enjoy the risotto. It was a new experiment, brussels sprouts and bacon. I did not photograph it though, may need to tweak it before it is blog worthy. Enjoy your weekend!

        1. Please tweak it and try and post it. I would love to make a brussels sprout and bacon risotto. What a unique combination….enjoy your weekend too!
          Liz

  4. What a beautiful bowl of risotto! I’m not so good with this dish, but I’m thinking I should try again. My rule of thumb for cooking wine is if I wouldn’t drink it at the table, I shouldn’t cook with it!

  5. It’s so hard to choose my favourite carb! Bread is amazing, but noodles and pasta are so good too! Rice is definitely probably my ultimate favourite though. This risotto looks so perfectly made! I bet it tastes incredible 🙂

    1. Hi Lillian,
      It tasted really nice. It sure is hard to chose that’s why I said probably. But If I had to choose, I would probably choose rice. Thanks and have a wonderful week!
      Liz

    1. HI Shanna,
      I’m drowning in posts and photos…ha ha. Nice to see you, as always. I’ve missed our little chats. I love vino in food. A great way to clear bottles of wine. Have a wonderful week. Best… Liz

    1. Hey girl,
      I have been following every single dish you’ve cooked this year. Sometimes I wish I was your good old neighbour. Leftover wine is the best for cooking because it means you enjoyed drinking three quarters of the bottle of wine. Enjoy your week!
      Liz

  6. You’ve got me again, I love risotto. This is a great time of year to have it too, though I have been know to stand over a hot pan of risotto in the summer to use my garden fresh tomatoes in it. This looks great with the peas in it, and of course always with wine, some for the risotto, some for me!

    1. Hi Mama D,
      Wine always makes such a big difference to cooking. I can imagine myself making risotto over summer if I had a garden like yours. One day I hope I’ll have a garden too. I hope you have a wonderful week!
      Liz

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