Nigella’s Pea Risotto is made with Arborio rice, frozen peas, chicken stock, nutmeg, onion, oil, white wine, and Parmesan, creating a creamy dish that takes 40 minutes to prepare!
Try More Nigella Lawson Recipes:
💚 Why You’ll Love This Pea Risotto Recipe:
- Creamy texture: The risotto’s velvety consistency, achieved through careful cooking and the addition of butter and Parmesan, creates a luxurious dining experience.
- Burst of sweetness: The peas bring a delightful burst of natural sweetness to every bite, adding a fresh and vibrant element to the dish.
- Simple yet elegant: With just a handful of ingredients, this recipe transforms basic pantry staples into a sophisticated dish that’s sure to impress guests or elevate a weeknight dinner.
❓ What Is Nigella’s Pea Risotto Recipe?
Nigella’s Pea Risotto Recipe combines Arborio rice, frozen peas, chicken stock, nutmeg, onion, oil, white wine, and Parmesan, resulting in a simple yet luxurious dish perfect for any occasion.
🥬 Nigella Pea Risotto Ingredients
- 60gm butter
- 150gm frozen peas
- 1l chicken stock
- Grated nutmeg
- 2 tbsp grated Parmesan
- 1 small onion, finely chopped
- Drop of oil
- 200g arborio rice
- 80ml white wine or vermouth
🍵 How To Make Nigella Pea Risotto
- Add the frozen peas to a third of the melted butter. Cook for 2 minutes until defrosted, then remove 1/2 of the peas and add a ladle of stock to the rest. Boil, covered, for 5 minutes or until tender.
- Combine with 1 tablespoon of butter, 1 teaspoon of parmesan, and a dash of pepper and nutmeg in a blender. Feel free to adjust the seasoning and add more nutmeg if you prefer.
- Reduce heat to low and melt the remaining butter with oil. Put in the onion and cook for one minute. Keep it from browning.
- Gently mix in the rice until evenly coated, then reduce heat and add a ladle of liquid, cooking until absorbed. Keep going for another 10 minutes, adjusting the amount of water or wine as needed.
- Incorporate reserved peas and continue cooking for a further 5 to 10 minutes, while gradually lowering the stock.
- Toss the pea puree and another tablespoon of parmesan into the cooked risotto and stir to combine.
💭 Recipe Tips
- Homemade stock: Opt for homemade chicken stock for a richer and more flavorful base, but store-bought works well too.
- Toast the rice: Toasting the Arborio rice before adding liquid enhances its nutty flavor and helps to maintain a firm texture throughout cooking.
- Maintain temperature: Keep the stock warm on a separate burner to ensure it’s added to the risotto at a consistent temperature, preventing any sudden temperature drops that could affect the cooking process.
- Gradual liquid addition: Add the stock gradually, allowing each ladleful to be absorbed before adding more. This technique helps to achieve the desired creamy consistency without overcooking the rice.
What To Serve With Pea Risotto?
Serve Pea Risotto with garlic herb butter roasted chicken, salmon with dill, Quick Chilli, green beans, mint soup, Potato Salad, garlic prawns, and Lamb Curry.
🎚 How To Store Leftovers Pea Risotto?
- In The Fridge: Keep leftover pea risotto in an airtight container for up to 2 days.
- In The Freezer: Freeze leftover pea risotto in portion-sized containers for up to 1 month.
🥵 How To Reheat Leftovers Pea Risotto?
- On The Stove: Reheat gently leftover pea risotto in the pan on medium-low heat for 3 to 4 minutes, stirring occasionally until heated through.
- In The Microwave: Transfer leftover pea risotto to a microwave-safe dish covered and heat for 30 seconds to 1 minute at a time, on medium to medium-high power.
FAQs
What kind of rice do I use for pea risotto?
The kind of rice you use for pea risotto is Arborio, known for its high starch content and creamy texture when cooked.
What happens if you don’t stir pea risotto?
If you don’t stir pea risotto, the rice will likely stick to the bottom of the pot and burn.
What can you use instead of stock for pea risotto?
You can use simmering water as an alternative to stock for pea risotto, though it may yield a less flavorful result.
Why is my pea risotto not creamy?
If your pea risotto isn’t creamy, it may need more cooking time for the rice to soften and release its starches.
Try More Nigella Lawson Recipes:
Nigella Pea Risotto Nutrition Facts
Amount Per Serving
- Calories 405
- Total Fat 12g
- Saturated Fat 5.1g
- Sodium 1,160mg
- Total Carbs 64g
- Net Carbs 52g
- Dietary Fiber 12g
- Total Sugars 10g
- Protein 18g
Nigella Pea Risotto
Description
Nigella’s Pea Risotto is made with Arborio rice, frozen peas, chicken stock, nutmeg, onion, oil, white wine, and Parmesan, creating a creamy dish that takes 40 minutes to prepare!
Ingredients
Instructions
- Add the frozen peas to a third of the melted butter. Cook for 2 minutes until defrosted, then remove 1/2 of the peas and add a ladle of stock to the rest. Boil, covered, for 5 minutes or until tender.
- Combine with 1 tablespoon of butter, 1 teaspoon of parmesan, and a dash of pepper and nutmeg in a blender. Feel free to adjust the seasoning and add more nutmeg if you prefer.
- Reduce heat to low and melt the remaining butter with oil. Put in the onion and cook for one minute. Keep it from browning.
- Gently mix in the rice until evenly coated, then reduce heat and add a ladle of liquid, cooking until absorbed. Keep going for another 10 minutes, adjusting the amount of water or wine as needed.
- Incorporate reserved peas and continue cooking for a further 5 to 10 minutes, while gradually lowering the stock.
- Toss the pea puree and another tablespoon of parmesan into the cooked risotto and stir to combine.
Notes
- Homemade stock: Opt for homemade chicken stock for a richer and more flavorful base, but store-bought works well too.
Toast the rice: Toasting the Arborio rice before adding liquid enhances its nutty flavor and helps to maintain a firm texture throughout cooking.
Maintain temperature: Keep the stock warm on a separate burner to ensure it’s added to the risotto at a consistent temperature, preventing any sudden temperature drops that could affect the cooking process.
Gradual liquid addition: Add the stock gradually, allowing each ladleful to be absorbed before adding more. This technique helps to achieve the desired creamy consistency without overcooking the rice.
Nigella Pea Risotto