Rich Pea and Parmesan Risotto Recipe

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  • Vegetarian
serves: 2
Skill: easy
Prep: 5 min
Cooking: 20 min

Nutrition per portion

Calories 677 kCal 34%
Fat 20g 29%
  -  Saturates 10g 50%

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.



  • 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


  • 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.

  • 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.

  • 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.

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