Crowd-pleasing, healthy, and elegant, Green Pea Risotto is also incredibly easy to make and versatile for any taste. Win, win, win! Perfect (can be vegetarian) option to serve for any size of events.
This green pea risotto is one of my go-to recipes when my husband and I host a family/friends dinner. I absolutely love to experience the excitement of introducing this beautiful meal for someone who has not tried it yet. It happens because over 95 percent of people who tried this risotto loved it a lot from the first time! I guess, having such recipe bookmarked is going to be beneficial for everyone who plans to entertain and nourish).
Now let’s discuss the ingredients. This risotto does not contain any cheese, but it is still creamy, flavorful, and rich. It can be made vegetarian as well, but I prefer to use a chicken stock as a base for the rice. When I am with other people I do not like to highlight and even point at the fact that I do not eat meat. This is my personal choice, and it does not relate to anyone else. Therefore, I am definitely not going to offer a vegetarian-only meal for my non-vegetarian guests. As an addition to the beautiful combination of flavorful rice, green peas, I prefer to give my guests a choice between wild mushrooms, shrimp, and chicken. As far as my experience shows, everyone ends up happy.
I love balance and flexibility and truly believe that health and happiness it is not about dogmas. It about good vibes!
I have made this recipe enough times that now I am confident that I am offering the best version of it. Pick your favorite protein, choose your favorite greens or sprouts for the topping, and make the meal you and your guests will love.
Green Pea Risotto
- 1 ½ cup arborio rice
- 5 cups chicken stock fish, mushroom (depends on a kind of protein using)
- 3 tbsp organic unsalted butter
- 2 tsp sea salt
- 1 tsp freshly ground black pepper
- 1 cup frozen peas
- 3 tbsp pine nuts
- Addition: sauteed wild mushrooms/ sauteed shrimp/ rotisserie chicken / …
- Preheat the oven to 350 degrees.
- Place the well-rinsed rice and 4 cups of the stock in a dutch oven (Le Creuset). Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Meanwhile, on a dry skillet toss pine nuts until they emit a fragrance (about a minute or two)
- Remove from the oven, add the remaining cup of stock, butter, salt, pepper, and stir vigorously for 2 minutes. Add peas and stir until heated through. Serve hot. Add protein of your choice, greens, and top each plate with some pine nuts. Enjoy!
Got some leftovers? Make sushi rolls with it! Simply wrap some rice, hummus, and fresh crunchy vegetables in nori sheets, add a splash of a low-sodium soy sauce and voila — easy, iodine-rich snack is ready.
Please, let me know if you make the risotto! I would love to hear your feedback!
Love, Zhenya xx
P.S. The original recipe is created by a Chicago-based nutritionist and my friend Ashley Amit.0