pea pesto risotto

Creamy risotto with pea pesto is a bright, protein-packed meal. Top with crispy mushrooms or prosciutto for a contrast of texture. 

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Inspired by America's Test Kitchens's hands-free risotto, I was looking for a dish that infused a little springtime into this dreary winter weather. My Smashed potatoes with pea pesto recipe feature a bright, minty pea pesto I thought would be a great addition to this creamy risotto. 

Ingredients

Pea pesto

• peas, thawed if frozen
• fresh mint, packed
• nuts or seeds (I like walnuts or pistachio)
• parmesan cheese, packed, finely grated
• garlic
• good quality olive oil, divided
• salt and pepper, to taste
• lemon zest

Quick risotto

• vegetable broth
• water 
• unsalted butter, divided
• shallots, finely chopped 
• garlic, grated
• Arborio rice 
• dry white wine 
• Parmesan cheese 
• lemon
• fresh parsley leaves 
•  Sea salt and pepper

See the pea pesto risotto recipe card for quantities.

How to make the pea pesto 

Peas are a good source of protein, not to mention, they are cheap! Although, I never know how to use up the bag of frozen peas, so it just ends up taking up space in my freezer.

I've never been the type of person to serve peas as a side vegetable. Unless my peas are whole, the only way I end up eating them is in my ramen. It got me thinking. How else are we supposed to enjoy these beauties?

The answer is pea pesto. Weird? maybe. Delicious? absolutely.

Why pesto? Well, I have a couple of pesto recipes on my blog. I like pesto because of its versatility. I can make it using virtually anything, and I can use it in a plethora of recipes like this pea pesto risotto.

To make the pea pesto, add all ingredients into a food processor, pulse until combined, and be careful not to puree the peas. The pesto will be thick, but it should move quickly in your food processor. If the pesto is too thick, add in a couple of tablespoons of olive oil at a time. Season with salt and pepper if needed. 

Almost hands-free risotto

First, bring broth and water to boil in a large saucepan over high heat. Keep warm over medium-low heat. While the broth mixture is warming, heat two tablespoons of butter in a large Dutch oven over medium to medium-low heat. 

My favorite dutch ovens are from Staub. I have a 4-quart one and a deep 5-quart one. 

Once the butter melts, add shallots, garlic, and ¾ teaspoon of salt and cook for about 5 minutes, or until soft, translucent, and just starting to golden around the edges. 

Next, add the arborio rice. Stir until grains are translucent around the edges, making sure not to let it burn. After about 3 minutes, the grains should start to toast. 

After, stir in wine until the rice fully absorbs it, then pour in 5 cups of the hot broth mixture. Turn the heat to medium-low and simmer, covered, for 16 to 19 minutes. 

You'll only need to stir the risotto twice during cooking and check for doneness. In the end, almost all liquid will absorb, and rice is just al dente. 

Once the rice is tender, add ¾ cup hot broth mixture and gently stir for 3 minutes straight. When the risotto becomes creamy, stir in Parmesan. Remove pot from heat and let stand 5 minutes, covered. 

Finally, add the juice of one small lemon, and season with salt and pepper to taste. Stir in the remaining two tablespoons of butter, then ½ to ¾ cups of pea pesto, more or less to taste, and garnish with chopped parsley. 

Hint: Add the remaining broth mixture to loosen the risotto texture, if needed. I used all of the remaining broth for my risotto. 

Substitutions

• rice - if you can't find arborio rice, try Carnaroli rice.  

Variations

I have a variety of pesto recipes on this site. Any pesto would be great. 

• kale pesto
• carrot top pesto

Equipment

• Staub dutch oven
• food processor

Storage

Suitable for 2-3 days. Reconstitute the risotto with some water or more broth to loosen. 

Top tip

Top the pea pesto risotto with crispy mushrooms or prosciutto. 

Crispy mushrooms:  Slice mushrooms of your choice; I like shitake or oyster mushrooms, and dry them well with paper towels. Heat a pan over medium-high heat. Add a high smoke point oil, like grapeseed, to the pan. When the pan is hot, add the mushrooms. Cook, tossing until the water releases from the mushrooms and the edges crisp. Take the pan off the heat, then stir in a tablespoon of butter. Lastly, season with a pinch of salt. 

Crispy prosciutto:  Add oil to a saute pan and fry until the prosciutto crisps up. 

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