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Creamy Pea Risotto Recipe

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4 from 32 reviews

This creamy pea risotto is a luscious, comforting dish made with Carnaroli or Arborio rice, fresh peas, and a blend of cheese and mascarpone for ultimate creaminess. The recipe offers two methods: pressure cooking in an Instant Pot for a quick meal, or the traditional stovetop approach for a classic texture. Finished with fresh herbs, lemon zest, and optional garnishes, it’s a perfect vegetarian main or side that’s rich, flavorful, and elegantly simple.

Ingredients

Main Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 shallot, finely chopped
  • 2 garlic cloves, minced
  • 1 ½ cups Carnaroli rice or Arborio rice
  • 1/2 cup dry white wine
  • 3 cups vegetable broth (Instant Pot Method) or 6 cups vegetable broth (Stovetop Method)
  • pinch of saffron threads
  • 2 cups frozen peas, thawed (or fresh, see notes)
  • 1/2 cup freshly grated white cheddar cheese
  • 1/2 cup mascarpone, cream cheese, or Boursin cheese
  • 1/2 lemon, zest and juice (or to taste)
  • salt and freshly ground black pepper, to taste
  • 1 tablespoon finely chopped fresh mint or dill

Optional Garnish

  • Lemon zest
  • Fresh herbs (mint, dill, or chives)
  • Shaved or crumbled white cheddar
  • Pea shoots or microgreens

Instructions

  1. Prepare Instant Pot for Sautéing: Set your Instant Pot to “Sauté” mode and melt the butter together with the olive oil. This is the first step towards building flavor by gently cooking the aromatics.
  2. Sauté Shallot and Garlic: Add the finely chopped shallot and minced garlic to the pot and cook until softened and fragrant, about 2-3 minutes, stirring frequently to avoid burning.
  3. Add Rice: Stir in the Carnaroli or Arborio rice and cook for 1-2 minutes. This allows the rice to toast slightly, enhancing its nutty flavor and helping it absorb liquids better.
  4. Add White Wine: Pour in the dry white wine and cook while stirring until it has been mostly absorbed by the rice. Scrape the bottom to incorporate any browned bits for extra depth of flavor.
  5. Add Broth and Saffron: Press cancel to stop sauté mode. Crumble saffron threads between your fingers into 3 cups of vegetable broth, then pour into the Instant Pot. Stir well to combine.
  6. Pressure Cook Risotto: Secure the lid and set the pressure valve to “Sealing.” Cook on high pressure for 5 minutes, then perform a quick release to promptly release the steam.
  7. Stir in Remaining Ingredients: Remove the lid and stir the risotto thoroughly to combine. Mix in thawed peas, grated white cheddar, mascarpone (or cream cheese/Boursin), lemon zest, and lemon juice. Season with salt and freshly ground black pepper to taste. Finally, stir in freshly chopped mint or dill.
  8. Garnish and Serve: Add optional garnishes such as extra lemon zest, fresh herbs, shaved cheddar, pea shoots, or microgreens to brighten the dish visually and flavor-wise. Serve immediately.
  9. (Alternative) Warm Broth on Stovetop: Pour 6 cups of vegetable broth into a saucepan and crumble saffron threads into it. Warm gently over low heat to keep it hot for gradual addition.
  10. Sauté Shallot and Garlic on Stovetop: In a large sauté pan or Dutch oven over medium heat, melt butter with olive oil. Add shallot and garlic and cook until softened, about 2-3 minutes.
  11. Add Rice on Stovetop: Stir in rice and toast for 1-2 minutes to enhance flavor and texture.
  12. Add White Wine: Pour in white wine and stir until fully absorbed by the rice.
  13. Add Broth Gradually: Add a ladle (about 1/2 cup) of warm broth at a time to the rice, stirring frequently. Allow each addition to absorb mostly before adding more. Be careful to maintain a gentle simmer and stir often to release rice starches, creating creaminess. Continue this process until rice is al dente and the risotto is creamy, about 20-25 minutes. You may not need all the broth.
  14. Mix in Remaining Ingredients: Turn off the heat and stir in peas, grated cheddar, mascarpone (or cream cheese/Boursin), lemon zest and juice. Season with salt and pepper, then stir in chopped herbs.
  15. Garnish and Serve: Top with your choice of garnishes and serve hot for a delicious and creamy risotto experience.

Notes

  • You can substitute frozen peas with fresh peas if in season for a brighter flavor and texture.
  • The recipe can be made either in an Instant Pot for convenience or on stovetop for traditional risotto texture and process.
  • Adjust salt carefully since cheese adds additional saltiness.
  • Letting risotto rest for a minute after cooking helps it thicken to perfect creamy consistency.
  • The type of rice is important: Carnaroli or Arborio rice give the best creamy risotto texture.
  • If using fresh peas, blanch them quickly before adding to ensure tenderness and vibrant color.
  • White wine can be omitted if necessary, and substituted with extra broth, but it adds nice acidity and depth.

Find it online: https://recipethrive.com/creamy-pea-risotto-recipe/