Pea and Parmesan risotto • Breadsticks & Blush
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Pea and Parmesan risotto

Pea and Parmesan risotto

Pea and Parmesan risotto

I can finally tick off learning how to make risotto on my bucket list.

I will confess this upfront: I cannot boil rice. I’ve never been able to get the consistency right, it either comes out gluey or it tastes like water – the point is, when I cook rice, it generally tastes terrible. Needless to say, I stay away from it, or I get someone else to do it. But, it turns out that I’m actually quite good at making risotto, thanks to the boyfriend. Gasp! I was surprised, firstly because it seemed like such a complex dish and I was a bit intimidated, and secondly because it’s a rice dish.

Versatility in a dish is important to me, because I am lazy. I like dishes that I can do in a million different ways as long as I have perfected the basics. Risotto is one of those.

We made pea and Parmesan risotto.

Prep time: 10-15 minutes

Cooking time: 20-25 minutes

Serves: 2 portions

Skill level: 3


  • 500 – 750 ml of veggie stock
  • 1 tablespoon of butter
  • 1 large onion
  • 1 teaspoon of crushed garlic
  • ½ cup of grated parmesan cheese
  • 1 cup of peas (frozen or fresh)
  • 1/2 glass of white wine
  • 130 g of risotto rice – I like to use Tastic Risotto rice
  • Smoked paprika, black pepper and salt to taste

Parmesan cheese



  • Prepare the stock in small pot and keep it simmering
  • Finely chop the onion and grate the parmesan cheese
  • In a pan, melt the butter over low heat and add in the onion and garlic. Fry gently until soft
  • Add in the rice – keep the heat low so that the rice doesn’t cook too quickly. The secret to great risotto is to keep stirring. After about a minute or so add in your first ladle of hot stock.
  • Keep stirring and give the pan a shake every now and then. Keep adding ladles of stock, but allow each to be absorbed by the rice before adding the next.
  • Add in the wine midway and as with the stock, allow the rice to absorb it.
  • The rice should be cooked within 15-20 minutes, but it can take longer. The rice should be soft, but still have a bite to it. If you run out of stock before it’s cooked, you can add in boiling water.
  • Add in the peas. If frozen, place in boiling water when you start cooking – this way it’s thawed by the time you add it in. Stir through the rice.
  • Add in most of the parmesan cheese and stir in. Keep some for garnishing.
  • Add in smoked paprika, black pepper and salt to taste.
  • Cover pan and let it sit for about two minutes.
  • Remove from heat and eat as soon as possible to retain the perfect consistency.

It’s a great arm workout and you are rewarded with delicious risotto.

You can substitute the peas and Parmesan cheese with almost anything. Enjoy with a glass of red wine or my personal favourite a glass of bubbly.

Anne Dolinschek
Anne Doli
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