Canned Pea Risotto Recipe

Recipe By Slurrp

Canned Pea Risotto is a quick and easy dish that combines the creaminess of risotto with the sweetness of peas. This recipe is perfect for a weeknight dinner or when you're short on time. The canned peas add a burst of flavor and color to the dish, while the Parmesan cheese adds a rich and savory element. Serve this risotto as a main course or as a side dish with grilled chicken or fish.

4.2
22 Rating -
Rate
Non Vegdiet
45minstotal
10minsPrep
35minsCook
45m.total
10m.Prep
35m.Cook
Canned Pea Risotto
plan
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ingredients serve

Ingredients for Canned Pea Risotto Recipe

  • 1/4 tablespoon Olive Oil
  • 1/4 Small Onion, Diced
  • 1/4 cup Arborio Rice
  • 1 cup Vegetable Broth
  • 1/4 can Peas, Drained
  • 0.13 cup Grated Parmesan Cheese
  • As required Salt And Pepper To Taste
  • as required Fresh Parsley Or Additional Grated Parmesan Cheese For Garnish

Directions: Canned Pea Risotto Recipe

Cooking Directions

  • STEP 1.In a large saucepan, heat olive oil over medium heat. Add diced onion and cook until translucent.
  • STEP 2.Add Arborio rice to the saucepan and stir to coat the grains with oil. Cook for 1-2 minutes.
  • STEP 3.Pour in vegetable broth, one ladle at a time, stirring constantly until the liquid is absorbed. Repeat until the rice is cooked al dente.
  • STEP 4.Stir in the canned peas and cook for an additional 2-3 minutes until heated through.
  • STEP 5.Remove from heat and stir in grated Parmesan cheese. Season with salt and pepper to taste.
  • STEP 6.Serve the canned pea risotto hot, garnished with fresh parsley or grated Parmesan cheese.

Cooking Tips

  • Make sure to use Arborio rice for the best texture and creaminess in the risotto.
  • You can add a splash of white wine to the risotto after adding the rice for extra flavor.
  • If you prefer a smoother texture, you can blend half of the canned peas before adding them to the risotto.

Storage and Serving

  • Leftover canned pea risotto can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, add a splash of vegetable broth or water to the risotto and heat it in a saucepan over medium heat until warmed through.
  • Serve the reheated risotto as is or add some fresh peas and grated Parmesan cheese for an extra touch.
Nutrition
value
748
calories per serving
13 g Fat28 g Protein115 g Carbs20 g FiberOther

Current Totals

  • Fat
    13g
  • Protein
    28g
  • Carbs
    115g
  • Fiber
    20g

MacroNutrients

  • Carbs
    115g
  • Protein
    28g
  • Fiber
    20g

Fats

  • Fat
    13g

Vitamins & Minerals

  • Calcium
    348mg
  • Iron
    9mg
  • Vitamin A
    584mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    144mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    68mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    182mg
  • Manganese
    1mg
  • Phosphorus
    492mg
  • Selenium
    17mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp