Pea risotto

Risotto recipe for 4 or 6 as a starter people, takes only 40 mins; recipe has butter, onion, pea, vegetable stock, risotto rice, white wine, parmesan, pea and extra-virgin olive oil.

Pea risotto

Pea risotto

Recipe by Chef Soomro Course: Risotto

4 or 6 as a starter

Prep time

20 mins


  • Extra Virgin Olive Oil: extra-virgin olive oil, to drizzle (optional)
  • Parmesan: 25g parmesan, or vegetarian alternative, grated
  • Onion: 1 onion, finely chopped
  • Vegetable Stock: 1.7l hot vegetable stock
  • Butter: 50g butter
  • Pea: 300g frozen or cooked fresh peas
  • Risotto Rice: 350g risotto rice
  • White Wine: 200ml white wine


  1. Melt the butter in a large pan, add the onion and gently sweat for about 10 mins until really soft. Meanwhile, put 100g peas into a food processor with a ladleful of stock and whizz until completely pureed.
  2. Stir the rice into the onion, increase heat to medium and sizzle the rice for 1 min. Pour in the wine, then bubble and stir until completely absorbed. Continue cooking like this, adding a ladleful of stock at a time, and stirring continuously until the rice is tender and has a good creamy consistency - this will take 20-30 mins.
  3. Stir in the pureed peas, remaining peas, Parmesan and some seasoning, then turn off the heat and leave to stand for a few mins. Give the risotto a final stir, spoon into shallow bowls and top with some pea shoots and a drizzle of olive oil, if you like.