# Slow-Stirred Pea Risotto

Italian recipe from Chef Jason McKinney, about 40 minutes, serves about 4.

Carnaroli rice holds its texture better than Arborio.

- Total time: about 40 minutes
- Hands-on: about 40 minutes
- Serves: about 4
- Level: Medium
- Cuisine: Italian

## Ingredients


### Risotto Base

- 300g Carnaroli rice
- 150g onion, finely minced
- 50g shallot, finely minced
- 80g butter
- 100g dry white wine
- 1L chicken stock, warm
- 150g Parmigiano-Reggiano, finely grated
- 50g heavy cream
- 6g sea salt
- 1g white pepper

### Pea Purée

- 300g fresh peas
- 100g fresh spinach
- 50g butter
- 10g lemon juice
- 3g sea salt

## Method

1. **Soffritto.** Heat 80g butter in a heavy-bottomed pot over medium heat. Add minced onion and shallot. Cook 3–4 minutes until soft and translucent. Do not brown.
2. **Toast the rice.** Add Carnaroli rice. Stir constantly for 2 minutes until coated and slightly translucent at the edges.
3. **Deglaze.** Pour white wine into the rice. Stir until almost completely evaporated.
4. **Build the risotto.** Add warm chicken stock one ladle at a time, stirring frequently. Cook 16–18 minutes until rice is al dente.
5. **Finish risotto.** Remove from heat. Fold in Parmigiano-Reggiano and heavy cream. Season with sea salt and white pepper. Let rest 1 minute.
6. **Make pea purée.** Blanch fresh peas and spinach together for 2–3 minutes. Shock in ice bath. Drain well. Blend with butter until smooth. Add lemon juice and sea salt.
7. **Finish and serve.** Fold pea purée into the risotto just before service. Spoon into warm bowls.

## Tools

- Heavy-bottomed pot
- Blender
- Ice bath

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Recipe page with photos and video: https://chefjasonmckinney.com/recipes/parmesan-pea-risotto
By Chef Jason McKinney. Free to cook; please link the page when you share it.