Risotto with peas and pecorino

Name: Risotto with peas and pecorino
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4
Ingredients: Carnaroli rice 350; Peas 0.8 cup; Flat beans 3.9 oz; Shallot 1.5 oz; Pecorino Romano PDO cheese (to be grated) 2.5 oz; Butter 5 tbsp; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Mint to taste; Peas ¾ cup; Shallot 1.4 oz; Extra virgin olive oil 4.1 tbsp; Fine salt to taste; Mint to taste; Carrots 2; Celery 2 ribs; Onions 1; Cluster tomatoes 1; Fine salt to taste

762

Calories per serving

Energy Kcal 762
Carbohydrates g 84.9
of which sugars g 7.4
Protein g 18
Fats g 38.9
of which saturated fat g 14.57
Fiber g 13.4
Cholesterol mg 59
Sodium mg 910

Difficulty: Easy
Prep time: 30 min
Cook time: 60 min
Serving: 4

PRESENTATION

Get ready to experience a true taste of Northern Italy with risotto with peas and pecorino. Really good stuff. This dish is perfect for anyone who loves fresh vegetables and smooth, creamy rice. In this classic Italian recipe, peas take the spotlight—left whole for a bit of bite and pureed to give the risotto that extra velvety texture everyone loves. Seriously good. The combination of sweet peas and broad green beans (fagiolini piattoni) brings seasonal freshness, while a sprinkle of mint on top adds a hint of brightness that surprises with every bite. Pecorino cheese is the secret ingredient, offering a sharp, salty kick that elevates this easy risotto recipe to a whole new level.

In regions like Lombardy and Piedmont, locals eagerly await spring to enjoy dishes like this, as markets fill with bright green peas and those wide, flat beans. And here's the thing, instead of a heavy meal, this vegetarian risotto with peas and pecorino is light yet satisfying. The mix of textures—from the tender rice to the slight snap of the beans—keeps things interesting. And look, it shows how Italian cuisine can do wonders with just a few quality ingredients, letting elements like moist arborio rice and aged cheese really shine. While some variations use Parmesan, pecorino adds more punch, making the dish be different among other creamy risotto with peas recipes. Toss in some fresh mint, and you have a meal that captures the heart of spring—bright, a bit crisp, and not too heavy.

It's perfect as a starter or even a light main course. No question. No wonder it's a favorite for those seeking a quick spring pea risotto that still feels special and completely homemade. For real. Whether you are enjoying a quiet dinner at home or hosting friends, this risotto brings a taste of Italian spring to your table, blending tradition with simple, fresh ingredients in a way that's both comforting and delightfully refreshing. You know what I mean?

INGREDIENTS

762

Calories per serving

Carnaroli rice 350

Peas 0.8 cup (130 g)

Flat beans 3.9 oz (110 g)

Shallot 1.5 oz (40 g)

Pecorino Romano PDO cheese 2.5 oz (70 g) - (to be grated)

Butter 5 tbsp (70 g)

Extra virgin olive oil to taste

Fine salt to taste

Black pepper to taste

Mint to taste

For the pea cream: Peas ¾ cup (130 g); Shallot 1.4 oz (40 g); Extra virgin olive oil 4.1 tbsp (60 g); Fine salt to taste; Mint to taste

For the vegetable broth: Carrots 2; Celery 2 ribs; Onions 1; Cluster tomatoes 1; Fine salt to taste

Preparation

How to prepare Risotto with peas and pecorino

To prepare the pea and pecorino risotto, start with the Vegetable broth. Cut the celery stalks in half 1, the carrots 2, and the tomato 3

and the previously cleaned onion 4. Put all the ingredients in a tall pot and fill it with water, salt, and let it cook for at least half an hour 5. Now clean and finely chop the shallots 6 and divide into two bowls, each containing 40 grams.

Prepare the pea cream. In a pan, heat the oil and add the chopped shallot 7. Season with salt, add the peas 8 and pour in a generous ladle of broth 9. Cook over high heat for 6-7 minutes and when the liquid has evaporated, add more broth and cook for another 5 minutes.

Once cooking is completed, turn off the heat and add the mint leaves to the not too dry mixture 10. Transfer to a blender glass 11 and blend until smooth and homogeneous, adjust the salt 12 and set aside.

At this point, wash, then trim the flat beans 13 and cut them finely 14. Place them in a bowl and season with some hand-torn mint 15.

and season with a drizzle of oil 16. Mix and set aside. Now let's move on to the risotto. In a pan, pour a drizzle of oil, the remaining 40 g of shallots 17 and heat with a pinch of salt. After about 1 minute, add the rice 18 and start toasting it for a few minutes, stirring often.

Add the hot broth little by little 19, ensuring that the liquid part is always about a palm above the rice. Halfway through cooking, add the flat beans 20 and peas 21.

Towards the end of cooking, add 2/3 of the pea cream 22 and finish cooking the rice, adding broth as needed. Turn off the heat and cover with a lid, letting it rest for a couple of minutes 23. Stir in the remaining pea cream, the grated pecorino 27,

the cold butter in pieces and the pepper 25, stir and add a drizzle of oil to make it shiny 26. Plate the pea and pecorino risotto and enjoy it hot 27.

Storage

We recommend consuming the pea and pecorino risotto immediately to best appreciate its texture, flavor, and even color. However, if necessary, it can be stored in the refrigerator covered for up to two days.

Advice

Instead of mint, small leaves of mint (the tenderest ones) will also work well.

Otherwise, instead of mint, you can try fennel and thus accentuate the freshness of your dish.

If the Pecorino is too salty for you, use half the amount and replace the other half with a milder cheese like Parmigiano Reggiano DOP or Grana Padano DOP.

For the translation of some texts, artificial intelligence tools may have been used.