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Healthy risotto with peas

Serve risotto with peas as a side dish to all sorts of main courses, from grilled chicken or other lean meat to steamed white fish.


2 T butter (or 3 tablespoos olive oil)
1⁄2 c onion (chopped small)
1 c rice (Arborio rice, or risotto rice)
2 c water
1 c cheese (grated Parmesan)
2 T parsley (fresh leaves, finely chopped)
16 oz peas (green peas, fresh shelled or thawed if frozen)
  seasoning (salt and pepper)


In a large skillet melt the butter. Add the chopped onion and sauté for about 5 minutes until lightly brown.

Add the rice and stir until coated with butter. Add the vegetable broth, water and season with salt and pepper.

Bring to a boil. Then reduce the heat and cover. Cook for about 20 minutes or until the liquid has almost been absorbed.

Once the liquid is almost gone, stir in the cheese, parsley and peas and cook for a further few minutes until the peas are tender and the rice is creamy.

Serve immediately!

Total time
45 minutes
Cooking time
Preparation time
4 servings


Although we prefer to use olive oil for cooking, butter can be part of a healthy diet if not used in excess.


Italian cuisine

moderate, simmer
rice & pasta, vegetables, dinner
American food recipes
Food in U.S.A.