Creamy Risotto with Arugula and Peas

Creamy Risotto with Arugula and Peas


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Save this impressive dish for a special occasion! One spoonful of this rich and creamy risotto is enough to make anyone think you are a chef-in-the-making.

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Chicago, IL

Time needed

5 min preparation + 25 min cooking

Serving Size / Yield

4 servings


  • 1 C Long-Grain White Rice
  • Kosher Salt, to taste
  • ¼ C Green Peas
  • 2 tbs Butter
  • 3 tbs Parmesan cheese, grated
  • ¼ C Baby Arugula, large leaves chopped

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Start this risotto recipe by warming the vegetable broth on low heat, until simmering. While the broth is warming up, chop up the onion and sauté in a pan along with 1 tbs butter and olive oil.

Pour the uncooked rice into the sauté pan and stir until the grains of rice are well-coated in butter. Keep cooking until the grains are lightly toasted and turn translucent.

For a more flavorful dish, add 1/2 cup of white wine to the rice, and let the mixture simmer until the liquid has been completely absorbed.

Slowly start to ladle the broth to the rice mixture, waiting until the liquid has absorbed before adding another ladle. Keep up this gradual process until most of the broth is absorbed, reserving one 1/4 cup of broth.

Let the rice cook for 12 minutes, then begin tasting and add salt and pepper as needed. The risotto is finished cooking when it’s al dente and has a porridge-like consistency.

Finally, add the remaining broth, peas, cheese, and 2 tbs butter for creaminess. Carefully mix in arugula leaves for freshness. Serve immediately and enjoy!

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