Herb-Infused Risotto with Parmesan and Peas

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

Creamy risotto cooked slowly with fresh herbs, sweet peas, and finished with a generous amount of Parmesan for a comforting Italian classic. This Italian-inspired brunch recipe (vegetarian), ready in about 40 minutes, combines arborio rice, chicken or vegetable broth, unsalted butter into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 420 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups arborio rice
• 5 cups, kept warm chicken or vegetable broth
• 3 tbsp, divided unsalted butter
• 1, finely diced small yellow onion
• 1/2 cup dry white wine
• 1 tsp fresh thyme leaves
• 2 tbsp, chopped fresh parsley
• 1 cup, thawed frozen peas
• 3/4 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: In a large saucepan, melt 1 tbsp unsalted butter over medium heat until foaming. Add 1 finely diced small yellow onion and sauté for 4-5 minutes until translucent and soft.
2. Step 2: Stir in 1 1/2 cups arborio rice, cooking for 2 minutes while stirring constantly to toast the grains lightly. Pour in 1/2 cup dry white wine and cook, stirring, until liquid is almost fully absorbed, about 2-3 minutes.
3. Step 3: Begin adding 5 cups warm chicken or vegetable broth, one ladleful (about 1/2 cup) at a time, stirring frequently and allowing the rice to absorb the broth before adding more. Continue this process for about 18-20 minutes until the rice is creamy and tender but still has a slight bite.
4. Step 4: When the rice is nearly done, stir in 1 cup thawed frozen peas, 1 tsp fresh thyme leaves, and 1 tbsp unsalted butter. Cook for another 2 minutes until peas are warmed through.
5. Step 5: Remove the risotto from heat and stir in 3/4 cup grated Parmesan cheese, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp chopped fresh parsley. Cover and let rest for 2 minutes before serving garnished with remaining parsley.