Basic Risotto with Peas – this is my spin on a classic Italian rice dish made with broth, wine, parmesan cheese, and sweet bursts of green peas. This creamy dish is such a simple and delicious recipe that can be enjoyed as a side, or on its own. It’s so comforting!
This recipe is something I have been making since I was a kid. I used to sit glued in front of the Food Network, vigorously taking notes and writing down the recipes I watched. This is based on a recipe that Giada DeLaurentiis did on one of her shows, and it’s been a hit ever since!
The original recipe, and classic Italian risotto, uses chicken broth and white wine. However, my mom absolutely hates white wine. She insisted that I use red for the recipe. Paired with the chicken broth, my very first attempt yielded a bright pink risotto! From that point on, I’ve substituted beef broth and the flavours were just that much more rich and deep. Thank you, mom, for your stubbornness.
You should be able to find Arborio rice at your local grocery store. I’ve never had an issue finding it. If you’re having trouble finding some, use short grain rice that looks like the photo above.
The alcohol does burn off completely in this recipe, so it is appropriate for any age. If you still would prefer not to use wine, just replace it with extra broth. I strongly recommend using it, though, because the flavour it delivers is just amazing.
Basic Risotto with Peas
- 5 1/4 cups beef broth no salt
- 2 tbsp butter unsalted
- 2 tbsp olive oil
- 1 white onion large
- 2 cloves garlic minced
- 2/3 cup red wine
- 1 1/2 cups arborio or short-grain rice
- 3/4 cup peas frozen
- 2/3 cup parmesan grated
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
- In a pot, bring the beef broth up to a gentle simmer. Turn the heat down to low.
- In a large sauce pan over medium heat, melt the butter and add the olive oil. Saute the onions until softened and slightly browned. Add the garlic and saute for another 30 seconds. Add the rice and wine, and cook until all the liquid is absorbed. About 1-2 minutes.
- Ladle the hot broth from your pot into the sauce pan until the rice is covered. Stir well, cover with a lid, and reduce the heat to low. Let the rice cook for about 5 minutes until most of the liquid is absorbed. Continue to add the broth by cupfulls, stirring often, until all the broth has been used and the rice is tender and creamy.
- Add the peas and parmesan and mix well. Season with salt and pepper.