Try our pea risotto then check out our vegetable risotto, tomato risotto, butternut squash risotto and more risotto recipes plus vegetarian risotto recipes.

How to make the perfect pea risotto: cook's tips

  • If you don’t have any vermouth just use a dry white wine.
  • Any leftovers can be shaped into patties with damp hands, dusted in flour and then fried until crisp, before serving with a poached egg or a couple of rashers of bacon.


  • 1 tbsp olive oil
  • 25g butter
  • 1 large onion, finely chopped
  • 1 garlic clove, finely chopped
  • 400g frozen petit pois, defrosted
  • 2 vegetable stock cubes dissolved in 1.2 litres boiling water
  • 250g arborio rice
  • 150ml vermouth
  • 1 lemon, zested
  • 3 tbsp mint, finely shredded
  • 40g parmesan, grated


  • STEP 1

    Melt the butter with the oil in a large saucepan and cook the onion and garlic until softened, 5-6 mins. Blitz half of the peas with a splash or two of stock to form a smooth purée, set to one side. Add the rice to the pan and let it cook for a few minutes until the rice is toasty.

  • STEP 2

    Pour in the vermouth and let it cook until it's almost dry before starting to add the stock a little at a time, stirring and allowing the liquid to be absorbed before the next addition. When you have added about half the stock, stir in the pea purée and remaining peas along with the lemon zest. Continue adding the stock until the rice is cooked and the mixture looks creamy.

  • STEP 3

    Stir through half the parmesan and season to taste before serving with the remaining parmesan for sprinkling.

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