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    Home » Recipes » Dinner

    Risotto With Peas (Risotto Milanese)

    Published: Oct 3, 2011 · Modified: Jul 18, 2022 by Sally Cameron · This post may contain affiliate links · Leave a Comment

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    Jump to Recipe Print Recipe

    Making risotto is like therapy in a pan. Slowly stir hot broth into rice until the grains are tender and creamy. A little wine for the pan, a little wine for you. And then you get to eat this creamy classic dish. Here is a favorite - risotto with peas, called risotto milanese in Italy. Simply heaven for rice lovers, and ingredients are easily kept in the pantry. Read on for more variations.

    Golden risotto Milanese with saffron and peas in a bowl served as a side dish.

    My best risotto recipe and I've been making it for decades. Once you learn the basics of making risotto, you can make so many delightful variations.

    Why You'll Like This Recipe

    • If you love rice, you'll love risotto, and risotto with peas is a simple way to start making risotto
    • It's comfort food in a pan; the ultimate rice dish.
    • Ingredients are easily kept in the pantry.
    • There are many variations of risotto.
    • Add a protein, like seared scallops, shrimp, diced chicken, cook sausage.

    Recipe Ingredients

    This ingredient list reflects risotto in the style of Milan, Italy. called Milanese. It's an incredible Italian rice dish. It's also called risotto alla milanese. Switch out the peas and saffron and you'll have a basic risotto.

    • Chicken broth: This is a good place to use homemade. If you buy your broth, buy low sodium and read labels to get a good quality broth. Look in the freezer section too.
    • Saffron: Saffron is a beautiful red color and looks like threads. It's the most expensive spice in the world, sold in very small amounts. Good thing is you only need a little bit for the recipe. It gives this recipe the beautiful golden color and flavor.
    • Oil: good quality extra virgin olive oil shines in risotto. Here is the olive oil always in my pantry.
    • Onion: Sautéed onion is the savory base for risotto called the soffritto. It's like the Italian mirepoix trio of onion, carrot and celery. For risotto, use just onion. Go with a yellow, brown or white onion.
    • Garlic: A must have for more flavor, cooked with the onion. Use fresh cloves instead of jarred garlic.
    • Rice: For creamy risotto, use the right rice; Italian superfino rices. They have just the right amount of starch. My favorite is this carnaroli rice but arborio works too and is more available in the markets. You can't use standard rice for real risotto.
    • Wine: White wine is the best for this risotto. Use a little mini airline sized bottle, either Sauvignon Blanc or Chardonnay. Wine adds dimension and flavor.
    • Peas: Frozen petite peas work well, and the petites are more tender than regular peas. If it's spring, use fresh peas and blanch them first (cook briefly in boiling salted water).
    • Parmesan cheese: Get real Parmigiano-Reggiano, the Italian "king of cheeses". It's optional if you are dairy-free, but it adds a rich saltiness and classic savory flavor if you can handle dairy.

    Please see the recipe card for measurements.

    Chef's Tip: Good broth is important for risotto. If you 've never made homemade, try one of these two recipes: long simmered homemade chicken brone broth or a faster version, Instant Pot chicken broth or other pressure cooker. Freeze homemade broth in batches for recipes such as this risotto.

    Recipe Substitutions and Variations

    There are almost endless variations of risotto, here are just a few ideas:

    • Skip the peas and use cooked chopped asparagus for an asparagus risotto recipe.
    • Add crisp crumbled bacon for risotto with peas and bacon.
    • Add chopped oil-packed (drained) sun-dried tomatoes.
    • Add a little chopped fennel to the onion when cooking the soffritto.
    • Add mushrooms.
    • Add a protein, like diced cooked chicken, for chicken and pea risotto.
    • If you prefer not to cook with wine, just skip it and continue with the recipe.
    • Add diced cooked ham for a pea and ham risotto.
    • To top with spicy Italian shrimp, make the easy shrimp from this recipe.

    Recipe Instructions

    Risotto is not hard to cook. Get your prep work done, and with a little patience and stirring, you'll have a wonderful risotto ahead.

    Step 1: Prep and set-up for cooking. Chop the onion and garlic, get the broth heated up on the stove top, and measure out your rice and wine. Place everything near the stove before you start.

    Step 2: Saute the onion in olive oil until soft, then add the garlic and cook briefly. Add the rice and cook for 1-2 minutes until the grains are coated in oil.

    Cooking risotto in a pan, showing when to add more broth.

    Step 3: Add the wine and cook most of it off. Next, start slowly adding simmering broth, stirring gently with a wooden spoon. Add the broth at about ¼ cup to a ⅓ cup pace. You will know when to add more broth when you can draw your spoon across the rice and a trough forms.

    When you're near the end of the broth, stir in the peas. Note - You may not use all 3 cups of broth. Taste the risotto. It should be tender and creamy to the bite. Serve in warmed bowls, with Parmesan if using.

    The Best Pan for Risotto

    A good pan for making risotto (and sauces) is called a saucier. It has sloped sides making it easy to stir the rice. It's a terrific pan to have in your collection. If you don't have such a pan, be sure as you stir your risotto to get into the outer edges of the pan so the grains of rice do not stick. 

    If you have a medium size, 3 ½ quart Le Creuset, its works fine because the sides are not perfectly straight and just a little sloped. Use a wooden spoon when making risotto to treat the beautiful rice grains gently.

    Serving Suggestions

    Serve risotto in low wide soup bowls, pasta bowls, or risotto bowls. Warm them up in a low oven keeps the risotto warm.

    FAQs

    How is risotto different than rice?

    Risotto is the name of a classic Italian rice dish made with one of several special Italian superfino rices with high starch contents. These rice varieties are short to medium grain and absorb a lot of broth providing the creamy texture of good risotto. Arborio, Carnaroli, or Vialone Nano rices are traditionally used for making risotto.

    Can you use normal rice for risotto rice?

    Purists and risotto-lovers (like me) say no. Some people say a long grain white rice will work, but it's just not the same. Buy the real rice for risotto and you will see why it's so good.

    Why don't you wash rice for risotto?

    Because you want the starchiness of the rice as it produces the creamy texture of risotto.

    More Recipes

    For more recipes with rice, or making cauliflower rice for a lower carb side dish option check these recipes out. The pork chops make a terrific gravy, and are nice served with rice.

    • chicken rice soup
      Easy Instant Pot Chicken Rice Soup Recipe
    • brown rice in white bowl
      How to Reduce Arsenic in Rice
    • cauliflower rice
      How to Make Cauliflower Rice (food processor or hand grater)
    • Close up of creamy pork chops with sauce.
      Sour Cream Pork Chops Recipe

    ⭐️Did you Make This Recipe?

    If you make this recipe, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

    📖 Recipe

    tisotto Milanese | afoodcentriclife.com

    Risotto With Peas (Risotto Milanese)

    Sally Cameron
    Risotto is a wonderful comfort food dish. The ingredients may already be in your pantry and fridge. Make it your own: Top with chicken, seared scallops, shrimp or even sliced chicken sausage for a satisfying main course. This recipe doubles for four, it will take longer to cook. 
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Main Course
    Cuisine Italian
    Servings 2
    Calories 565 kcal

    Equipment

    • 3 quart pan

    Ingredients
      

    • 3 cups chicken broth or stock preferably homemade
    • â…› teaspoon saffron threads crushed
    • 2 tablespoons olive oil
    • ¾ cup chopped onion ½ medium
    • 2 cloves garlic finely chopped
    • â…” cup Carnaroli or Arborio rice
    • â…“ cup dry white wine
    • â…“ cup   frozen petite peas thawed
    • â…“ cup grated Parmigiano-Reggiano cheese optional
    • Salt and pepper to taste

    Instructions
     

    • Place chicken broth in a small saucepan and bring to a bare simmer. Crush the saffron into the pan and allow it to release its flavor and golden color into the broth.
    • Place a medium saucepan with sloping sides (easier to stir than a straight sided pan) over medium heat. Heat olive oil then add onion and cook until soft and translucent, stirring with a wooden spoon.  Add the garlic and cook another 60 seconds.
    • Add the rice and cook for 1-2 minutes, stirring, until the rice is coated with the oil. Add the wine and cook until it is almost gone. Season with a little salt.
    • Begin adding the hot broth about a ¼ cup or so at a time, stirring the risotto gently with the wooden spoon until the broth is absorbed. Do again with more broth, stirring until almost absorbed. Add more broth when you can draw your spoon through the rice and it holds a line.
      Repeat until most of the broth is incorporated but you may not use all 3 cups. Towards then end, taste it for texture. The rice should be al dente, soft to the bite. You will feel when it is done. It takes about 20-25 minutes. Season with any additional salt and pepper if desired.

    Notes

    About a good pan for making risotto (and sauces). The best pan has sloped sides making it easy to stir the rice. It's called a saucier. It's a terrific pan to have in your collection, If you don't have such a pan, be sure as you stir your risotto to get into the outer edges of the pan so the grains of rice do not stick. 
    Variations
    If you are not a pea fan, use sliced, cooked asparagus. To make it vegetarian or vegan, use homemade vegetable broth and skip the cheese. 

    Nutrition

    Calories: 565kcalCarbohydrates: 69gProtein: 20gFat: 21gSaturated Fat: 5gCholesterol: 11mgSodium: 380mgPotassium: 530mgFiber: 4gSugar: 5gVitamin A: 315IUVitamin C: 15mgCalcium: 237mgIron: 4mg
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. susan says

      October 27, 2011 at 9:06 am

      I am dying to make this. However, I would end up eating the whole pan - would that be so wrong?

      Reply
      • Sally says

        October 28, 2011 at 2:32 pm

        Not in my book! We love risotto and I make it frequently. It's so versatile and tastes so good!

        Reply

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    chef sally cameron | afoodcentriclifecom.bigscoots-staging.com

    Welcome! I'm Sally, a classically trained chef (but you don't have to be!). My passion is cooking fresh healthy food and sharing it with others.

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