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Creamy Pea Risotto Recipe

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4.3 from 39 reviews

Creamy Pea Risotto is a luscious and comforting Italian dish made with Carnaroli or Arborio rice, sautéed shallots and garlic, fragrant saffron, fresh or thawed peas, and a rich blend of white cheddar and mascarpone cheese. Perfectly cooked either in an Instant Pot for convenience or on the stovetop for traditional texture, it’s finished with fresh lemon zest, juice, and herbs like mint or dill to brighten the flavors.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Base 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

Vegetables

  • 2 cups frozen peas, thawed (or fresh, see notes)

Cheese and Dairy

  • 1/2 cup freshly grated white cheddar cheese
  • 1/2 cup mascarpone, cream cheese, or Boursin cheese

Flavorings and Garnish

  • 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 or Broth: For the Instant Pot method, gather 3 cups vegetable broth. For stovetop, warm 6 cups vegetable broth in a saucepan with a pinch of saffron threads, warming gently to infuse flavor.
  2. Sauté Shallot and Garlic: Set Instant Pot to Sauté mode or heat butter and olive oil in a large sauté pan or Dutch oven over medium heat. Add finely chopped shallot and minced garlic, cooking until softened, about 2-3 minutes.
  3. Add Rice: Stir in Carnaroli or Arborio rice and cook for 1-2 minutes to lightly toast and coat the grains with fat.
  4. Deglaze with Wine: Add dry white wine to the pot or pan and cook while stirring until the wine is fully absorbed, scraping up any browned bits from the bottom.
  5. Add Broth and Saffron: For Instant Pot: Cancel Sauté, pour in 3 cups broth with saffron, stir to combine. For stovetop: Add warm saffron-infused broth gradually, one ladle at a time, stirring often. Let liquid absorb before adding more, maintaining a gentle simmer.
  6. Pressure Cook (Instant Pot only): Secure lid with valve sealed, set Instant Pot to pressure cook on high for 5 minutes. Perform a quick release after cooking.
  7. Cook Risotto (Stovetop only): Continue adding broth ladle by ladle, stirring frequently, till rice is al dente and creamy, about 20-25 minutes.
  8. Combine Remaining Ingredients: Remove lid (Instant Pot) or turn off heat (stovetop). Stir in thawed peas, grated white cheddar, mascarpone (or cream cheese or Boursin), lemon zest, and juice. Season generously with salt and freshly ground black pepper.
  9. Add Fresh Herbs: Fold in finely chopped fresh mint or dill to add brightness and fresh aroma.
  10. Garnish and Serve: Plate the risotto and scatter optional garnishes such as extra lemon zest, herbs, white cheddar shavings, pea shoots, or microgreens for a vibrant presentation.

Notes

  • The saffron provides a subtle floral aroma and beautiful color; crumble it into the broth for best infusion.
  • You can use fresh peas when in season—just blanch them briefly before adding.
  • If you prefer a different soft cheese, cream cheese or Boursin work wonderfully to add creaminess.
  • Stirring frequently when cooking stovetop risotto helps release starch and achieve the classic creamy texture.
  • The Instant Pot method is faster and convenient with excellent results, although traditional stovetop yields more control over texture.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes (stovetop) / 10 minutes total (Instant Pot including pressure build and release)
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: Italian
  • Diet: Vegetarian

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