Pea and Feta Risotto

Calories: 473.35|Fat: 9.2|Carbohydrates: 84.63|Protein: 12.05 | 15

Recipe
What You Need
Pin
Review

This post may contain affiliate links. Read my disclosure policy.

The risotto with peas, creamed with feta cheese, is a springtime first course with a fresh and delicate flavor.

Preparing this risotto is easy but slightly different from the classic risotto preparation: it doesn’t involve white wine, and the rice is cooked with a light pea cream. The result is a soft and delicate first course, enhanced by the addition of fresh cheese like feta or stracchino.

If you’re looking for other pea-based dishes, you can try pasta with peas, a delicious pea soup with feta crumbs, or spicy rice.

Why You’ll Like It

The pea risotto is a creamy and inviting dish with a delicate taste. It’s a simple vegetarian recipe perfect for enjoying fresh peas in the spring.

Budget-Friendly: Peas are often inexpensive, making this dish a cost-effective option for families or anyone on a budget.
Ease of Ingredients: The ingredients for this recipe are commonly found in grocery stores year-round, making it convenient to prepare anytime.
Delicious Taste: The creamy texture of the risotto combined with the sweetness of the peas and the tanginess of the feta cheese create a delightful flavor profile that is sure to satisfy your taste buds.

What You Need

Pea Risotto Ingredients

Carnaroli rice – 360 g of carnaroli rice
Fresh peas – 200 g of fresh peas already shelled
Feta cheese – 100 g of feta cheese (or spreadable cheese like crescenza or stracchino)
Carrot – 1 carrot
Onion – 1 onion
Garlic – 2 cloves of garlic
Olive oil, extra virgin
Salt, to taste

How to Cook Pea and Feta Risotto

Boil the vegetables. Blanch the fresh peas for a few minutes in abundant boiling salted water, with an onion, a carrot, and two cloves of garlic. Remove the legumes with a slotted spoon, keeping the cooking water with the onion and carrot in the pan.
Blend the peas. Blend 2/3 of the peas with a little cooking water and a couple of spoons of extra virgin olive oil until you obtain a smooth semi-dense cream.
Toast the peas and rice. In a saucepan, quickly brown the other blanched peas in oil and keep them aside. In the same saucepan, toast the rice and when the grains are hot, wet them with a generous ladle of the reserved cooking water.
Cook the risotto. Add a spoon of pea cream and continue cooking with the pan covered, stirring occasionally, until about two-thirds of the necessary time. Finally, finish by adding all the pea cream and the peas sautéed in the pan.
Turn off the heat and stir in the cold cream cheese and a little raw extra virgin olive oil to refresh the vegetal scent. Divide the risotto with peas among individual plates and serve immediately.

More Rice Recipes:

Health Info

Calories:	473.35
Sugar:	4.53
Sodium:	498.91
Fat:	9.2
Carbohydrates:	84.63
Fiber:	4.58
Protein:	12.05

Pea and Feta Risotto Recipe

Author Caroline Sciberras

Servings 4

Calories 473.35

Prep Time 5

Cook Time 10

Total Time 15

Fat: 9.2|Carbohydrates: 84.63|Protein: 12.05

Description

The risotto with peas, creamed with feta cheese, is a springtime first course with a fresh and delicate flavor.

Ingredients

360 g carnaroli rice
200 g fresh peas already shelled
100 g feta cheese or spreadable cheese like crescenza or stracchino
1 carrot
1 onion
2 cloves of garlic
extra virgin olive oil
salt

Instructions

Boil the vegetables. Blanch the fresh peas for a few minutes in abundant boiling salted water, with an onion, a carrot and two cloves of garlic. Remove the legumes with a slotted spoon, keeping the cooking water with the onion and carrot in the pan.
Blend the peas. Blend 2/3 of the peas with a little cooking water and a couple of spoons of extra virgin olive oil until you obtain a smooth semi-dense cream.
Toast the peas and rice. In a saucepan, quickly brown the other blanched peas in oil and keep them aside. In the same saucepan, toast the rice and when the grains are hot, wet them with a generous ladle of the reserved cooking water.
Cook the risotto. Add a ladle of pea cream and continue cooking with the pan covered, stirring occasionally, until about two thirds of the necessary time. Finally, finish by adding little by little all the pea cream and lastly the peas sautéed in the pan.
Turn off the heat and stir in the cold cream cheese and a little raw extra virgin olive oil to refresh the vegetal scent. Divide the risotto with peas among individual plates and serve immediately.