Sweet Pea Risotto

Cooking Time: 25-30 Min    Servings: 6-8

Products needed:

Butter-All Natural Infused Olive Oil


  • 1 quart chicken stock
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 tablespoons Butter Extra Virgin Olive Oil
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1 cup Arborio rice
  • 1/2 cup white wine
  • 1 cup sweet peas, defrosted
  • 1/2 cup grated Parmigiano-Reggiano


  1. Place the stock in a small pot and warm it up over med-low heat.
  2. Heat both olive oils in a medium skillet over med-high heat.
  3. When the pan is hot, add onions and garlic and cook for 2 to 3 minutes.
  4. Add Arborio and cook a minute until the rice is slightly transparent, 1-2 minutes.
  5. Add wine and cook it until it is completely gone.
  6. Add a few ladles of warm broth and let that cook off, stirring occasionally.
  7. The risotto will take 22 minutes to cook.
  8. Add a ladle of broth from time to time until risotto is starchy, creamy and cooked to al dente.
  9. Add peas about 2 minutes before serving.
  10. Add cheese just before serving.