Learn how to make the best pea risotto! This risotto recipe is creamy, rich, comforting and very flavorful. If you thought making risotto is complicated, think again, with this recipe you master any risotto, not only pea risotto.

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4-5 servings
Ingredients:
1½ cups (300g) Risotto rice
2½ cups (340g) Peas, frozen
2 tablespoon Olive oil
3-4 tablespoons Butter, divided
2 Shallots, finely chopped
3 Garlic cloves, crushed
1/2 cup (120ml) White wine
7-8 cups (16.1.8L) Vegetable stock
Salt to taste
Pepper to taste
2oz (60g) Parmesan cheese

Directions:
1. Heat the stock over low heat.
2. Blanch the peas in a large pot of boiling stock or water for about 2-3 minutes. Transfer a bowl with ice water for 5 minutes. Keep 1/2 cup of the peas for later. To the remaining peas add 1/2 cup of stock and puree the peas in a food processor or with a hand blender. Set the pea paste aside.
3. In a large pan, heat 2 tablespoons of olive oil and 1 tablespoon of butter. Add the shallots and sauté for 5-6 minutes. Add the garlic and sauté for 1 minute more.
4. Add the rice and cook, over low heat, until the rice is hot and coated with oil, about 1-2 minutes.
5. Pour in white wine and simmer over low heat, stirring constantly until the liquid has absorbed and the alcohol has evaporated.
6. Add 1/2 cup stock to the rice, and stir until the stock is absorbed. Continue adding hot stock, 1/2 cup at a time, stirring continuously. Wait until the stock is almost completely absorbed before adding the next 1/2 cup.
7. When rice is almost fully cooked, about 15-20 minutes, add pea puree and cook, adding stock as needed until the rice is al dente. Turn the heat off, add parmesan cheese, butter, reserved peas and stir until the cheese is melted. If needed add more stock.
8. Serve immediately

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