Italian Herb-Infused Risotto with Parmesan and Peas

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 easter (vegetarian) ready in about 40 minutes pairs arborio rice, kept warm chicken or vegetable broth, divided unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.4 (9 ratings) Prep: 10 min Cook: 30 min Serves 4 Italian cuisine 420 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Italian Herb-Infused Risotto with Parmesan and Peas take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Italian Herb-Infused Risotto with Parmesan and Peas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep arborio rice from drying out.

Can I substitute ingredients in Italian Herb-Infused Risotto with Parmesan and Peas?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Italian Herb-Infused Risotto with Parmesan and Peas for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Italian Herb-Infused Risotto with Parmesan and Peas vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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