This easy pea risotto is a simple, comforting dish packed with flavour and ready in under 30 minutes. We’ve used frozen garden peas and basic store-cupboard ingredients to deliver creamy, satisfying results with minimal effort. This risotto recipe is super easy, making it perfect for beginners or busy evenings when you want something delicious without spending hours cooking.
At a Glance
Servings:
4
Difficulty:
Easy
Prep Time:
5
Cooking Time:
25
The secret to making the best risotto is to add the stock gradually, stir gently and finish with a squeeze of lemon for freshness. Frozen peas add colour, natural sweetness and valuable fibre. We’ve swapped heavy creams for whole vegetables and balanced carbs, making it nutritious while still feeling a little indulgent.
What you'll need:
- 1 tablespoon of olive oil
- 1 tablespoon butter
- 1 white onion, finely chopped
- 2 garlic cloves, minced
- 300g risotto rice
- 1 litre hot vegetable stock
- 250g garden peas
- Salt and pepper to taste
- Squeeze of lemon
Method:
- Heat the olive oil and butter in a large pan over a medium heat.
- Finely chop the onion and cook for 5-7 minutes until soft. Mince and stir in the garlic and cook for 1 minute.
- Add the risotto rice and stir for 2 minutes until evenly coated and slightly translucent around the edges.
- Pour in a ladle of hot stock and stir gently until it’s absorbed.
- Continue adding the stock one ladle at a time, taking care to stir often.
- This will take 18-20 minutes until the rice is creamy and tender with a slight bite.
- Stir in your frozen peas and cook for 3-4 minutes until they’re heated through and a lovely bright green.
- Remove from the heat, add a small knob of butter if desired and a squeeze of lemon. Season with salt and pepper.
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