Green Pea Risotto with Parmesan Crisps

There’s something magical about the way fresh spring peas transform a humble risotto into something spectacular. This Green Pea Risotto with Parmesan Crisps might sound fancy, but it’s actually one of those deceptively simple dishes that delivers maximum flavor with minimal fuss.

The sweet peas and creamy rice create the perfect canvas for salty, crispy parmesan wafers that shatter delightfully with each bite. I’ve made this for weeknight dinners and dinner parties alike, and it never fails to impress.

The vibrant green color alone makes it Instagram-worthy, but trust me—you’ll want to put your phone down and dive right in. This risotto proves that vegetarian dishes can be just as satisfying and luxurious as their meat-based counterparts.

Step by Step Guide: How to Make Green Pea Risotto

Step 1: Make Parmesan Crisps

Preheat oven to 350°F (180°C), non-fan forced.

In a bowl, mix grated parmesan and flour thoroughly.

Line a baking tray with parchment paper. Use egg rings or shape into circles about ¼ inch (½ cm) thick.

Bake for approximately 8 minutes or until golden and crispy.

Remove from oven, let cool completely before gently removing crisps from parchment.

Step 2: Prepare Pea Puree

In a small saucepan, combine frozen peas with 2 cups chicken stock.

Bring to a gentle boil, then simmer on low heat for about 2 minutes, just until peas defrost.

Puree peas and stock with a stick blender or food processor until smooth. Set aside.

Step 3: Heat Chicken Stock

In a medium saucepan, heat the remaining 6 cups chicken stock until gently simmering. Keep warm on low heat.

Step 4: Cook Risotto Base

Heat olive oil in a wide-bottomed saucepan over medium heat.

Sauté diced onion gently until translucent and softened (about 3-5 minutes).

Add Carnaroli rice, stirring continuously for 2 minutes until slightly toasted and coated in oil.

Step 5: Adding Liquid to Risotto

Pour white wine into rice, stirring continuously until almost fully absorbed.

Gradually add hot chicken stock to rice, about 1 cup at a time, stirring frequently and allowing each addition to absorb before adding more. Continue until rice is tender but firm (“al dente”), about 18-20 minutes.

If rice is cooked before using all the stock, reserve remaining stock. If needed, use extra hot stock or water to achieve desired consistency.

Step 6: Finishing the Risotto

Stir pea puree into cooked risotto along with butter and grated parmesan cheese.

Season with salt and freshly ground black pepper. Add extra stock if risotto feels too thick; the texture should be creamy and slightly loose.

Cover and allow to rest for 2-3 minutes, a critical step to perfect texture.

Step 7: Serve

Garnish each serving with pea tendrils and crispy parmesan crisps on top.

FAQ – Green Pea Risotto

Can I use Arborio instead of Carnaroli rice?
While Arborio can work, Carnaroli is preferred for a creamier texture and better absorption of liquid.

Can this risotto be made vegetarian?
Yes, simply substitute vegetable stock in place of chicken stock.

Can I freeze leftover risotto?
Freezing risotto isn’t recommended as it changes the texture significantly upon reheating.

How do I store leftover parmesan crisps?
Store parmesan crisps at room temperature in an airtight container for up to 3 days.

What’s the best wine to use for risotto?
A dry or semi-dry white wine like Pinot Grigio or Sauvignon Blanc works well.

Can I make the pea puree in advance?
Yes, prepare and refrigerate pea puree up to 1 day ahead; gently reheat before adding to the risotto.

Green Pea Risotto with Parmesan Crisps

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5 from 5 reviews

• Author: Honest Cooking Magazine
• Total Time: 45 minutes
• Yield: Serves 4
• Diet: Vegetarian, Omnivore

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Description

Creamy risotto gets a vibrant green boost from sweet peas, perfectly complemented by crunchy parmesan crisps. A sophisticated yet simple vegetarian dish.

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Ingredients

Units USM Scale 1x2x3x

• 6 cups (1.5 liters) chicken stock
• 2 cups (473 ml) Carnaroli rice
• 1 cups (237 ml) frozen baby peas
• 2 cups (473 ml) additional chicken stock
• 1 small onion
• 1/2 cups (118 ml) white wine
• 3 tablespoons olive oil
• 50 grams (3 1/2 tablespoons) unsalted butter
• 1 cups (237 ml) freshly grated Grana Padano or Parmesan cheese
• Salt
• freshly ground black pepper
• 2 tablespoons fresh parsley
• Fresh pea shoots or tendrils
• 1 cups (237 ml) finely grated Grana Padano or Parmesan cheese
• 1 tablespoon all-purpose flour

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Instructions

1. Make Parmesan Crisps
2. Preheat oven to 350°F (180°C).
3. In a bowl, mix grated parmesan and flour thoroughly.
4. Line a baking tray with parchment paper. Use egg rings or shape into circles about ¼ inch (½ cm) thick.
5. Bake for approximately 8 minutes or until golden and crispy.
6. Remove from oven, let cool completely before gently removing crisps from parchment.
7. Prepare Pea Puree
8. In a small saucepan, combine frozen peas with 2 cups chicken stock.
9. Bring to a gentle boil, then simmer on low heat for about 2 minutes, just until peas defrost.
10. Puree peas and stock with a stick blender or food processor until smooth. Set aside.
11. Heat Chicken Stock
12. In a medium saucepan, heat the remaining 6 cups chicken stock until gently simmering. Keep warm on low heat.
13. Cook Risotto Base
14. Heat olive oil in a wide-bottomed saucepan over medium heat.
15. Sauté diced onion gently until translucent and softened (about 3-5 minutes).
16. Add Carnaroli rice, stirring continuously for 2 minutes until slightly toasted and coated in oil.
17. Adding Liquid to Risotto
18. Pour white wine into rice, stirring continuously until almost fully absorbed.
19. Gradually add hot chicken stock to rice, about 1 cup at a time, stirring frequently and allowing each addition to absorb before adding more. Continue until rice is tender but firm (“al dente”), about 18-20 minutes.
20. If rice is cooked before using all the stock, reserve remaining stock. If needed, use extra hot stock or water to achieve desired consistency.
21. Finishing the Risotto
22. Stir pea puree into cooked risotto along with butter and grated parmesan cheese.
23. Season with salt and freshly ground black pepper. Add extra stock if risotto feels too thick; the texture should be creamy and slightly loose.
24. Cover and allow to rest for 2-3 minutes.
25. Serve
26. Garnish each serving with pea tendrils and crispy parmesan crisps.

Notes

• For extra creamy risotto, use freshly grated Parmesan cheese instead of pre-grated.
• If you don’t have Carnaroli rice, Arborio rice is a suitable substitute, though the texture might be slightly different.
• Store leftover risotto in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of broth or water.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Simmering
• Cuisine: Italian

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 450
• Sugar: 5
• Sodium: 400
• Fat: 25
• Saturated Fat: 15
• Unsaturated Fat: 8
• Trans Fat: 0g
• Carbohydrates: 50
• Fiber: 5
• Protein: 15
• Cholesterol: 50

If you liked this, you are going to LOVE these green pea recipes:

Green Pea Tartlets

Crème Ninon – French Green Pea Soup

Creamy Potato and Pea Chowder

Pea, Mint and Mascarpone Risotto with Rosé and Prosciutto

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