Pea Risotto with Chive Brown Butter

A bowl of green pea risotto topped with green peas and brown butter with a spoon.

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This vibrant spring pea risotto features a bright, creamy pea puree and a rich chive brown butter for a restaurant-worthy dish that's as stunning as it is delicious.

Prep Time15

Cook Time40

Total Time55

Servings: servings

Calories: 316kcal

Author: Karishma Pradhan

Equipment

High-powered blender

Ingredients

2 tablespoons finely chopped chives divided
4 tablespoons unsalted butter
Salt and black pepper
1 onion finely diced
4 cloves garlic finely minced
1 cup risotto rice preferably Carnaroli or Vialone Nano
2 cups shelled peas divided, fresh or frozen
4 cups good-quality vegetable broth like Better than Bouillon, see notes
½ cup dry white wine such as Sauvignon Blanc or Pinot Grigio
1 ½ ounces Pecorino Romano Cheese freshly grated, plus more for topping

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Instructions

Make the chive brown butter: In a small bowl, add 1 tablespoons finely chopped chives.
In a wide saute pan, melt 4 tablespoons unsalted butter. Once melted, the butter will begin to foam and sizzle. Stir frequently, about 1 – 2 minutes, until the butter transforms from a pale golden to deep golden brown color, and begins to emit a nutty aroma.
Once the sizzling sound subsides (it will get really quiet!) immediately remove from the heat and pour half the butter into the bowl of chives. Season with a pinch of salt and set aside.
Saute the aromatics: Off the heat, add 1 onion (finely diced) and 4 cloves garlic (finely minced). Set over medium heat, and saute for 8 - 10 minutes, or until the onions are soft and translucent.
Blanch the peas: Meanwhile, prep the peas. Fill a medium bowl with ice water, and set aside.
Bring a large pot of salted water to boil, and add 1 ½ cups shelled peas. If using frozen peas, cook for 15 - 30 seconds, or until the peas defrost and turn bright green. For fresh peas, cook until tender, about 2 - 4 minutes.
Immediately transfer the peas to the ice bath. Once chilled, drain, and transfer to a blender and set aside.
Fill the large pot with 4 cups good-quality vegetable broth and keep at a simmer.

Note: You don't have to prepare an ice bath; a good rinse in very cold water will do, but the ice bath better preserves that bright green color!

Cook the risotto: To the pan, stir in 1 cup risotto rice, and toast for 1 - 2 minutes, or until the rice smells slightly nutty. Deglaze the pan with ½ cup dry white wine, scraping up any browned bits at the bottom of the pan with a wooden spoon.
Once the wine no longer smells alcoholic, and the liquid has reduced to about half, add a ladle of hot broth to the pan. Vigorously stir the risotto, about once every 30 seconds to a minute, and simmer with a gentle bubble until the liquid has almost fully reduced.
Repeat, adding a ladleful of broth and stirring every so often until the liquid is mostly absorbed before adding more, until the risotto is creamy and the rice is al dente, about 16 - 22 minutes. When al dente, the rice should be tender with a slight firmness in the center, not gritty or mushy.

Note: Temperature matters here. The broth should be at a simmer; any higher, and it will begin evaporating too quickly. The rice, too, should be at a simmer. Any lower, and it will cook too slowly; any higher, and it will begin to stick to the bottom, or cook unevenly.

Blend: While the risotto cooks, blend the peas with ¼ cup water until very smooth. If the puree still seems chunky, add up to ¼ cup additional water.
Finish: Once the rice is al dente, stir in the remaining ½ cups shelled peas until warmed through. Turn off the heat and stir in 1 ½ ounces Pecorino Romano Cheese (freshly grated) and the pea puree.
At this point, the risotto should be creamy, but slightly looser than you'd like as it will continue to thicken as it cools. If it's too thick, loosen with a bit of water or stock.
Season generously with salt and pepper and immediately transfer to serving bowls.
Top each bowl with additional cheese (if desired), a drizzle of the chive brown butter, and the remaining 1 tablespoons finely chopped chives. Enjoy!

Notes

Ingredient Notes:

Rice: Carnaroli and Vialone Nano are my favorite varieties of risotto rice, as they keep their texture well and are more forgiving, but Arborio will work too.
Peas: Frozen vegetables, like frozen peas, are picked at peak ripeness, so they're a great option here! Fresh peas will work well too.
Better than Bouillon: If you're not vegetarian, I recommend Better than Bouillon's Roasted Chicken Base; otherwise, try the vegetarian No Chicken Base. These pastes add so much more flavor than a typical store-bought broth. I usually use 2 teaspoons for every 4 cups broth.

Topping Suggestions:

For a little extra something, top with your favorite goat cheese.
Try grilled asparagus or caramelized leeks for extra veggies
Top risotto with a piece of pan-seared fish, shrimp, or scallops.

Nutrition