Grammy's Kitchen · Risotto · Pea Risotto
One of 89 risotto recipes we measured
It ranks #2 of 89 for moistness among the risotto recipes we compared. 13 cooks on www.feastingathome.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 89.
| this recipe | typical | |
|---|---|---|
| liquid | 583% | 453% |
| fat | 22% | 15% |
| protein add | 27% | 22% |
| vegetables and beans | 157% | 38% |
| aromatics | 165% | 6% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 960 g | 4 cups vegetable broth or chicken stock, warmed |
| 41 g | 3 tablespoons olive oil, divided |
| 300 g | 2 shallots ( or sub 1 leek or 1 white onion) diced |
| 6 g | 2 garlic cloves, rough chopped |
| 185 g | 1 cup Arborio rice |
| 118 g | 1/2 cup dry white wine (or sub water with 1 teaspoon lemon juice) |
| 290 g | 2 cups peas, fresh ( blanched) or sub frozen peas |
| 50 g | 1/2 cup grated Pecorino cheese or sub-parmesan cheese |
| zest of one lemon | |
| salt and pepper to taste | |
| 1/4 cup fresh mint, packed, sliced | |
| Drizzle of truffle oil. |
Method: 8 steps, published by www.feastingathome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I have made a lot of risottos in the past. I have to say that this was the best I've ever tasted. It started with planting shell peas in my garden for the first time and looking for a way to use them fresh. I have to say if you can find fresh garden shell peas” — a cook, 5.0★
“Because I’ve never tasted risotto, I can’t compare this with previous experiences. However, this will certainly stay in my rotation. The combination of flavors were bright and fresh and very enjoyable! As with every recipe the first time making it I had to thi” — a cook, 5.0★