Pea Risotto Recipe

Published on June 12th 2022 by Sarah Leadon.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Sideview of a bowl of pea risotto with a cutting board in the background

Believe it or not, risotto came about because of a prank. As the legend goes, the assistant of a church-sponsored stained-glass colorist pranked his boss by adding a healthy serving of saffron to the rice. Unfortunately, the prank did not work out well for the apprentice since everyone fell in love with the dish, but it did work out well for us since we can enjoy creamy, delicious risotto today!

Risotto would not be complete without using arborio rice, but we added two secret ingredients: mascarpone cheese and zucchini. The mascarpone cheese further enhances the dish's creamy texture, while the zucchini gives the risotto some texture. Although risotto has been pegged as the death dish, there's no death here, just a simple, super easy, creamy, and delicious microwave Pea Risotto

 

Do You Really Have To Stir Risotto Constantly?

Risotto should be stirred often, not constantly. On the one hand, if you stir the risotto constantly, it will incorporate air into the risotto, cooling it down and resulting in a gluey mess. On the other hand, stirring the rice is vital because it gives the risotto its creaminess. Essentially when rice grains rub against each other, it generates starch, giving risotto its creamy texture. Therefore, you should stir risotto often, but give your arms a break every so often. 

 

Do You Need To Wash Risotto Rice Before Cooking?

As mentioned above, starch is vital to creating risotto's creamy texture. Washing the risotto rice would wash away the starch, so do not wash the risotto rice. 

 

Can You Make Risotto With Any Rice?

Arborio rice is the standard rice for risotto. After all, this rice is a short-grain rice that gives risotto its creamy texture. However, you can make risotto with several types of rice or grains, including brown rice, farro, couscous, and even oats. As long as the rice or grain develops a creamy texture after being simmered for a while, it will be the perfect substitute for arborio rice. 

 

Is risotto good the next day?

Yes, you can enjoy risotto the next day. Best way to reheat this is to add a little extra liquid to the risotto when heating it up as overnight it tends to all stick together in the fridge. Next cover the microwave safe dish & reheat it in the microwave in 30 second intervals until the risotto has reached its desired temperature. 

Author: Sarah Leadon
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Time & Serves

Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Serves
4 persons

Ingredients

  • 4 tablespoons Unsalted Butter



     

  • 4 Shallots, minced 

     

  • 2 cloves Garlic, minced

     

  • 1 medium Zucchini, small dice

     

  • 1 teaspoon Sea Salt

     

  • 1/4 teaspoon ground Black Pepper

     

  • 1 teaspoon Dried Basil

     

  • 1 cup uncooked short-grain Arborio Rice

     

  • 2 1/2 cups Low-Sodium Vegetable Broth 

     

  • 1 cup Frozen Organic Peas 

     

  • 1/2 cup shredded Parmesan Cheese 

     

  • 1/2 cup Mascarpone Cheese

Instructions

To a 2-quart microwave-safe bowl or 8 cup microwave-safe liquid measuring cup, add 2 tablespoons of butter, shallots, garlic, zucchini, salt, black pepper, and basil. Wrap shallot zucchini mixture tightly with plastic wrap and microwave it on high for 2-4 minutes until the shallots are translucent. 

 

Add the arborio rice to the microwave-safe bowl and stir to coat it in the butter. Cover it with plastic wrap and set it aside. 

To a separate 4-cup liquid measuring cup, add vegetable broth. Microwave the vegetable broth uncovered on high for 5 minutes until it is hot. Add the vegetable broth to the arborio rice mixture and stir to combine. 

 

Cover the arborio rice mixture tightly with plastic wrap and heat it in the microwave for 5 minutes. Stir the risotto, cover it tightly, and microwave it on half power for 12 minutes. 

 

Stir in the green peas, cover it, and cook the risotto for 5-7 minutes on half power until the arborio rice is tender and the broth is absorbed. 

 

Stir in the remaining 2 tablespoons butter, 1/4 cup Parmesan cheese, and the mascarpone cheese. 

 

Divide the pea risotto between 4 serving bowls and garnish it with the remaining Parmesan cheese. 

Sarah Leadon
Author:

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon

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Keywords
pea risotto, recipe, mushroom, sweet pea, green pea, spring, lemon, chicken

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Sarah Leadon
Author:

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon