Rich Pea and Parmesan Risotto


This rich pea and parmesan risotto is a midweek staple that can be whipped up from storecupboard ingredients

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  • Serves 2

  • Prep time 5 mins

  • Cooking time 20 mins

  • Total time 25 mins

  • Skill level Easy

  • Calories 677 per serving


  • 1tbsp butter
  • 1tsp olive oil
  • 4 shallots, finely chopped
  • 150g (5oz) risotto rice (we used Arborio)
  • 130ml (4½fl oz) dry white wine
  • around 700ml (1¼pt) vegetable or chicken stock, kept simmering
  • 250g (9oz) frozen peas
  • 50g (2oz) Parmesan cheese, finely grated


If you’re looking to save a bit of money and use up ingredients you’ve already got in the store cupboard this week, this rich pea and Parmesan risotto recipe is a great one to try.

Using frozen peas, which are a great source of vitamin K, B1 and C plus dietary fibre, chicken stock and risotto rice, chances are you won’t have to buy anything extra to add to this dish, making it a great money saving recipe.

What’s more, it’s also ready in just 25 minutes, so it’s a great go to meal if you’re in a hurry.


  1. Heat the butter and oil in a wide pan and add the shallots. Soften for five minutes over a medium heat, then add the rice. Coat well in the butter and fry for a further minute. Turn up the heat, add the wine and let it bubble off until it has almost disappeared.
  2. Add the hot stock a ladleful at a time, stirring constantly and waiting until each ladle has been absorbed before adding another one. Depending on the rice you use, you may need to add slightly more stock.
  3. When all the stock has been incorporated and the rice is cooked through, add the frozen peas and half the Parmesan, and continue to stir for a couple more minutes. Serve immediately with the rest of the Parmesan sprinkled over.