This Easy Risotto Recipe with Parmesan and Peas is brought to you in partnership with Libby’s® Fruits and Vegetables. Thank you for supporting the companies that encourage my creativity.
Have you always wanted to make risotto, the creamy rice often served as a side at a restaurant, but after reading the recipe directions needing to stir for 20 minutes, you decided not to? Well, my friend, today is your lucky day! I’m going to teach you how to make risotto where you only have to stir the rice for 3 minutes, max!
One of my favorite meals to order at a restaurant is risotto, mainly because it takes so much effort to make at home – the traditional way, that is. I mean, who has time (and patience) to stand over a pot for 20 minutes, adding liquid continuously while stirring and waiting for it to be absorbed? Not this girl.
And now that it’s back to school time, our family is busier than ever in the afternoons. It seems that the relaxing attitude of the summertime is gone once we start with schoolwork.
Then there are the “mom things” like the laundry that is on the back of the sofa that needs to get folded and put away, supervising my kids’ afternoon class-work and the new puppy that needs attention… You know, all things that seem to call my name.
So back to making risotto. I never make it at home, as much as my family loves it, because of the dedication to stirring the rice to make it creamy and starchy. This is precisely why I think you probably don’t do it at your house either, right?
Today’s recipe is for all of us who have either been intimated by the risotto making process or has never had the time. Watch this video first to see what I mean!
Your kids will love this recipe, even the picky eaters because of its cheesy consistency that almost reminds me of Mac N Cheese. And by adding Libby’s Sweet Peas Vegetable Cups to the recipe, I also have the option of serving them on the side for my picky eater.
I always have a variety of Libby’s Vegetable Cups in the pantry because they are perfectly portioned, packed with vitamins and minerals, and are an excellent way to customize any meal. They also make a great snack to munch on or side dish at the dinner table.
If you’re a busy mom like me, this dish will become a staple in your family meals just like it has in mine. What’s great about this recipe, is how you can put it in the oven and forget about it long enough time to help the kids finish their homework before dinner or do all the things that call out your name.
Leftovers are never a problem because they easily heat up the next morning and the Thermos does its job by keeping it warm until lunchtime. Pair it with some fruit, a little deli turkey rolled up as a side for protein, and you are good to go!
How do you incorporate veggies into your dishes?
Easy Parmesan & Peas Risotto Recipe
- Yield: 4-6 1x
Scale
Ingredients
- 1 1/2 cups Arborio rice
- 5 cups chicken stock, simmering hot
- 1 cup freshly grated Parmesan cheese
- 1/2 cup dry white wine
- 3 tablespoons unsalted butter, diced
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 4 oz. Libby’s Sweet Peas Cups, drained
Instructions
- Preheat the oven to 350F.
- Place Arborio rice and 4 cups of the chicken stock inside a 5qt Dutch oven (cast iron pot). Cover and bake for 45minutes, until most of the liquid is absorbed and the rice is al dente. Remove pot from oven and place on cooktop.
- Add remaining chicken stock, Parmesan cheese, white wine, butter, salt, and pepper into the pot. Stir continuously to break down the start of the risotto for 2 to 3 minutes, until the rice has thickened and is creamy.
- Serve plain creamy parmesan risotto into a bowl with the peas on the side for the kid who doesn’t like veggies mixed in, and for the remaining risotto, add in 2 drained cups of Libby’s Sweet Peas, totaling 1 cup of peas. Stir for about a minute and serve hot with additional parmesan cheese.
I love steaming cauliflower and mixing it with some flour and chia seeds to make a healthy side dish pizza crust topped with marinara sauce, basil leaves, and mozzarella cheese. Not the easiest, but fun to make and it tastes delicious (just like pizza, but healthier!)!
a crispy crust over veggies sounds amazing!!
Do you think I can add some shredded chicken ?
You absolutely could as long as it’s cooked since the last 3 minutes won’t cook the chicken just heat it through. Enjoy!
I love to serve veggies grilled during the summer time! Wrap green beans in tin foil, roast corn on the cob, etc!!
Roast them up and put them in tortillas. Everybody loves tosadas!
I add peas to as much of my girls’ favorite pastas like mac n cheese and carbonara. I notice if I add butter or bacon to veggies in some form it at least gets tried! 😉
And of course the smoothie route works great too!
Question, could this risotto trick work in general? Could I add cooked shrimp and asparagus after? I stopped making a couple good risotto recipes bc of the stirring! 🙂
Great recipe, can’t wait to try it!
Jessica, you can stir in other “add-ins” during the last couple of minutes of “stirring” as long as the other items are cooked and warm. I like to add cooked, chopped bacon, chopped cooked carne asada, sauteed mushrooms…. the possibilities are endless.
Yes, you can add anything you want, once it comes out of the oven!
I mix them in pasta dishes and casseroles.
I add mine to any of our pasta dishes with cheese.
My favorite way to get in veggies is to chop any green like broccoli or asparagus and put in with spaghetti meat sauce! ❤️ I can’t wait to try this risotto! I’ve never been brace enough to make it at home. I could totally use a Dutch oven! I’ve been wanting one. 🙂
Congratulations Dawn! You are the winner of our Dutch Oven Giveaway!! Look for an email from Stephanie@MOMables.com for instructions.
I add vegetables to my spaghetti sauce. Kids think it’s cool to find a “surprise” vegetable in the sauce…
I sneak vegetables in by mixing in baby food squash into things like mac & cheese. Nobody has ever noticed. Don’t tell anyone! I also put tons of mixed vegetables into sauces like spaghetti sauce.
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I think frozen veggies are the best invention ever. I keep a few bags of staples (corn, peas, green beans, Brussels sprouts, carrots) and add a handful wherever I can–it not only bulks up the side dish, but I eat less of the heavier-calorie stuff.
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I LOVE risotto, and I love the idea of not having to stir! I plan to make this with asparagus and a bit of added lemon zest.
I usually incorporate a lot in my pasta sauces and soups. Easy and hidden. 🙂
Adding veggies to whatever starch we’re serving helps break them up so they’re not just a pile of veg on the plate. We also serve a try raw sliced veggies that the kids can choose their favorites from.
To sneak in more veggies we try to have roasted or grilled veggies at most meals.
I often add grated carrots to a warm side dish of sautéed green beans and chopped tomatoes. It cuts the acidity of the tomatoes, and adds sweetness without granulated sugar. The grated carrots melt so you don’t even see them.
I frequently use chopped spinach or cauliflower as an added veggie in lots of our favorite family dishes. They don’t alter the flavor profile much but up the nutrient value by a lot!
i dice veggies really small and add to side dishes.
I love to add broccoli to pasta Alfredo
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I add zucchini and yellow squash sliced and some carrots cut in strips to my baked chicken packets.