Risotto with green peas

Risotto with green peas

Risotto is a popular Italian-style one-pan dish, delicious and easy to make, and you can keep on creating variations. It works best with a proper risotto rice like Arborio. This recipe takes about 30 minutes to prepare.

         • 500 kcal per person  


For two people:

  • Fresh ingredients and groceries
    • a cup of green peas (I use frozen ones)
    • a teaspoon of finely chopped or grated ginger
    • some grated hard Italian cheese (grana padano or parmezan) or pesto for serving
  • From the store cupboard
    • a cup of risotto rice
    • three dried tomatoes
    • half a cup of dried porcini mushrooms
    • a handful of pine kernels
    • a teaspoon ground cumin
    • a tablespoon soy sauce
    • garlic oil


  • Boil half a litre of water.
  • Soak the dried tomatoes and the porcini in a cup of boiled water each.
  • While the tomatoes and the porcini are soaking:
    • If the peas are frozen ones, put them in the microwave with a tablespoon of water for 3 minutes at full power (900W).
    • Heat the oil and fry the pine kernels, ginger and cumin.
    • Add the rice, shake/stir to coat it with the spices and the oil.
    • Add some of the boiled water (just enough to cover the rice) and simmer, covered, until the rice has absorbed the water.
    • Add the tomatoes and porcini mushrooms and their soaking liquid, and some more boiled water. Stir and simmer, covered, until the rice has absorbed it.
    • Add the soy sauce and more boiled water, stir and simmer, covered, until the rice has absorbed the water.
    • You may have to add water a few more times, depending on how much you added at a time.
    • When the rice is getting quite creamy, add the peas.
    • Simmer for a few more minutes, then drizzle on some garlic oil and serve with pesto or cheese.

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