Risotto with rocket pesto and peas




3 serves



  • 320 g of carnaroli or vialone nano rice
  • 200 g fresh or frozen shelled peas
  • 1 L of vegetable broth
  • 50 ml of white wine
  • 50 g of Parmesan cheese
  • 40 g of butter
  • 1 onion
  • salt to taste
  • pepper to taste
  • extra virgin olive oil


Finely chop the onion. In a saucepan, melt 1 tablespoon of butter with 2 tablespoons of extra virgin olive oil; add the onion and cook over low heat. Now add the rice and toast it for 1-2 minutes over high heat, stirring occasionally. Then blend the rice with white wine and let it evaporate.


Pour a ladle of boiling vegetable broth. When the broth is absorbed, continue adding a few at a time. Spend about 10 minutes, add the peas, then cook the risotto for about 18-20 minutes in total, stirring occasionally.

Once the risotto is ready, turn off the heat. Add the rocket pesto, the remaining butter and season with salt and pepper; finally stir to mix and flavor all the ingredients. Cover the risotto and leave it to rest for about 2-3 minutes; serve with a sprinkling of grated Parmesan and freshly ground pepper.


Tip: during cooking, don’t add too much broth, only one ladle at a time, taking care that the rice is always covered with the broth itself. Rocket pesto is also the ideal solution for flavoring meat or for pasta sause


To make the risotto even tastier, you can add bacon or raw ham.



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