This luxuriously creamy pea risotto recipe combines the freshest sweet peas with the irresistible flavors of basil, Parmesan and pancetta! For more delicious risotto recipes be sure to try my Mushroom Risotto, Tomato Risotto, Salmon Risotto, and Pumpkin Risotto!
Pea Risotto Recipe
In celebration of Spring, I want to introduce you to a risotto featuring one of early Spring’s finest bounties: The garden-fresh sweet pea. Aren’t they simply irresistible? We had a really nice harvest of sweet peas last year and are looking forward to picking the first batch of this Spring. Our kids had a fun time helping pick and shell the peas and then experiencing the cool, smooth sensation of dipping their little hands into a bowl filled with hundreds and hundreds of peas. It’s simple family efforts like harvesting peas that always make for meaningful memories.
We’re featuring these sweet peas in a delicious risotto. So what is risotto anyway? It’s a rice dish that is cooked in quality broth (meat, fish or vegetable) until it has reached a creamy, but still slightly chewy, consistency. There are many variations of risotto but many include onions, butter and wine. Depending on the type of risotto, in Italy it can be served as either a first course or served along with the main course.
Risotto takes us to the northern region of Italy. Risotto is a specialty throughout northern Italy, including the region of Lombardy where risotto originated. Two areas in Lombardy you’ve probably heard of include Lake Como, an upscale alpine resort in a breathtaking setting, and Milan, the capital of Lombardy. I’m originally from Stuttgart Germany and Milan was only a 5 1/2 hour drive away, making it easily accessible for weekend getaways. Milan, the original home of risotto, is a global cultural hub, famous for its shopping and restaurants, and its renowned gothic cathedral, the Duomo di Milano, is home to Leonardo da Vinci’s painting of “The Last Supper.” Rice is thought to have caught on during Spain’s nearly two-century rule of this Italian city: The Moors had earlier introduced rice to Spain and during Spain’s subsequent rule of Milan, rice became a staple.
Our Fresh Pea Risotto with Basil & Pancetta features fresh garden peas that are pureed and nestled whole among creamy, delicately seasoned rice. It’s topped off with some diced pancetta for an added layer of flavor. I’m using my most favorite brand of chicken broth for this risotto, Aneto’s 100% Natural Chicken Broth. It’s imported from Barcelona, Spain and is the highest quality chicken broth available on the market. Aneto’s broths are not made from concentrates, contain no artificial ingredients or fillers, no MSG disguised as “yeast extract”, and no “natural flavors” (a FDA loophole translated as “anything goes”). Aneto’s broths are all made from the freshest, purest, REAL ingredients that are slow-simmered for several hours using the same method you do when making broth in your own kitchen. Todd and I had the privilege of touring Aneto’s factory while on vacation in Barcelona, Spain. It was the most remarkable food-related experience we’ve ever had. We were able to observe first-hand Aneto’s entire broth-making process from start to finish, everything from washing and chopping the vegetables to simmering the broth in large pots, to filling cartons with the broth for distribution. You really MUST take our virtual tour of Aneto’s factory, see it for yourself and learn why Aneto is the most exceptional broth manufacturer in the world. Take me on the tour!
On a low salt diet? Aneto also makes a Low Salt version of their Chicken Broth. And if you want to make a vegetarian or vegan version of this, simply omit the pancetta and use vegetable instead of chicken broth. Aneto also makes the highest quality 100% natural vegetable broth.
So be sure to use a quality broth and the freshest sweet peas you can find, and we’re confident you’re going to love this wonderful Spring-themed risotto! Enjoy!
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