Go Back
- 1 tablespoon olive oil - 1 small onion, finely chopped - 2 garlic cloves, minced - 1 cup Arborio rice - 4 cups vegetable broth - 1 cup fresh or frozen peas - 1 cup grated Parmesan cheese - 1/2 cup heavy cream - Salt and pepper to taste - Fresh basil leaves for garnish (optional) In this recipe, you'll need a few key ingredients. The olive oil gives the risotto a nice base. The onion adds sweetness, and the garlic brings great flavor. Arborio rice is special. It helps make the risotto creamy. Vegetable broth adds depth and richness to the dish. Peas add a pop of color and sweetness. Parmesan cheese makes everything creamy and cheesy. Heavy cream adds even more richness. Don’t forget salt and pepper to make the flavors shine. Lastly, fresh basil leaves are a lovely touch if you want to garnish your dish. Gathering these ingredients makes cooking easier and more fun! Each one plays an important role in creating a delicious meal. 1. Sauté onion and garlic: In a large pot, heat one tablespoon of olive oil over medium heat. Add one small chopped onion. Cook it until it looks clear, about 3 to 4 minutes. Then, add two minced garlic cloves. Cook for another minute. The smell will be amazing. 2. Toasting the rice: Next, stir in one cup of Arborio rice. Cook it for 2 to 3 minutes while stirring often. This will toast the rice slightly. Toasting adds a nice flavor to your risotto. 1. Adding vegetable broth: Now, it’s time for the broth. Gradually add four cups of vegetable broth, one cup at a time. Stir constantly. Wait until the rice absorbs most of the liquid before adding more. This step takes about 18 to 20 minutes. The rice should be creamy and a bit firm. 2. Stirring techniques for creaminess: Stirring is key. It helps release the rice's starch. This makes the risotto creamy. So keep mixing, and enjoy the process! 1. Stirring in peas: Five minutes before finishing, add one cup of fresh or frozen peas. Stir them in gently. They will cook quickly and add a pop of color. 2. Incorporating Parmesan and cream: Once the risotto is done, take it off the heat. Stir in one cup of grated Parmesan cheese and half a cup of heavy cream. Mix well until everything is creamy. Season with salt and pepper to taste. Enjoy your delicious dish! To make creamy risotto, stirring is key. You must stir often. This helps release the starch from the Arborio rice. Starch creates that rich, creamy texture we love. If you stop stirring, the rice can stick and burn. So, keep your spoon moving! The broth temperature matters too. Use warm broth, not cold. Cold broth cools the rice down and slows cooking. Warm broth keeps the cooking process steady. This way, the rice absorbs flavors better. You can change the cheese for new flavors. Try adding goat cheese or Gruyère. Each cheese brings its own taste and creaminess. This can make your dish unique. Adding herbs and spices can also boost flavor. Fresh basil, thyme, or parsley work well. You can even add a pinch of nutmeg for warmth. These tweaks make your risotto special and fun to create. {{image_2}} You can change this risotto based on the season. In spring, use fresh greens, mushrooms, or asparagus. These bright ingredients add color and taste. When adding greens, chop them finely and stir them in towards the end. This keeps them vibrant and crisp. You can also add protein to your risotto. Chicken or shrimp works great. If you choose chicken, use cooked pieces and mix them in when you add the cheese. If you pick shrimp, sauté them in the pot before adding the rice. This adds a nice flavor to your dish. If you need vegan or dairy-free options, it’s easy to adapt this recipe. Use vegetable broth and skip the heavy cream. Replace the Parmesan cheese with a vegan cheese or nutritional yeast. This gives you the cheesy flavor without the dairy. For gluten-free options, Arborio rice is naturally gluten-free. Just make sure your broth is also gluten-free. Always check labels to be sure. With these swaps, you can enjoy creamy risotto without worry. To keep your creamy risotto fresh, store it in the fridge. Place the risotto in an airtight container. This helps to lock in moisture and flavor. If you have a lot, divide it into smaller portions. This makes it easier to reheat later. Always let the risotto cool before sealing it. This prevents condensation, which can make your dish soggy. When it comes to reheating risotto, the best method is on the stovetop. Add a splash of vegetable broth or water to the pot. This keeps the risotto moist and creamy. Stir it over low heat until it warms through. Avoid using the microwave if you can. It often dries out the risotto, making it less enjoyable. If you must use the microwave, cover the dish with a damp paper towel. This helps trap some steam and keeps it moist. What makes risotto creamy? Risotto gets its creaminess from Arborio rice. This rice type has high starch content. As you stir the rice, it releases starch. This creates a smooth, rich texture. Adding cheese and cream also boosts the creaminess. The key is to stir often and add liquid slowly. Can I make risotto ahead of time? You can make risotto ahead, but it’s best fresh. If you must prepare it early, undercook it slightly. This way, it won’t become mushy when reheated. Store it in an airtight container in the fridge. When ready to serve, add a bit of broth to reheat and stir. Can I use regular rice instead of Arborio? You can use regular rice, but it won’t be the same. Arborio rice is best for risotto because of its starch. Other rice types may not give the same creamy texture. If you try another rice, expect a different result. What can I do if my risotto is too thick? If your risotto is too thick, add more broth. Stir in small amounts until you reach the right consistency. You can also add a splash of water. Stir well to bring back the creamy texture. Just remember, risotto should be creamy and flow slightly. In this post, we explored how to make creamy risotto. We covered essential ingredients like Arborio rice and broth. You learned step-by-step instructions, tips for creamy texture, and tasty variations. Remember, constant stirring is key to the best risotto. Don’t hesitate to experiment with different flavors and ingredients. Proper storage and reheating keep leftovers tasty, too. Enjoy making this dish, and have fun creating your own unique versions!

One-Pot Creamy Parmesan Risotto with Peas

Discover the creamy goodness of One-Pot Creamy Parmesan Risotto with Peas! This easy recipe combines Arborio rice, rich Parmesan, and fresh peas cooked to perfection in just 30 minutes. Perfect for a comforting weeknight dinner or impressing guests, this risotto is simple yet luxurious. Click to explore the full recipe and make this delicious dish today! #CreamyRisotto #OnePotMeals #EasyRecipes #ComfortFood
Print Recipe Pin Recipe

Ingredients
  

1 tablespoon olive oil

1 small onion, finely chopped

2 garlic cloves, minced

1 cup Arborio rice

4 cups vegetable broth

1 cup fresh or frozen peas

1 cup grated Parmesan cheese

1/2 cup heavy cream

Salt and pepper to taste

Fresh basil leaves for garnish (optional)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

    Add minced garlic and cook for another minute until fragrant.

      Stir in the Arborio rice and cook for 2-3 minutes, stirring frequently until the rice is slightly toasted.

        Gradually add the vegetable broth, one cup at a time, stirring constantly. Allow the liquid to be absorbed before adding the next cup. Repeat this process until the rice is creamy and al dente, about 18-20 minutes.

          Five minutes before the cooking time is up, stir in the peas.

            Once the risotto is cooked, remove from heat and stir in the grated Parmesan cheese and heavy cream until well combined and creamy. Season with salt and pepper to taste.

              Let it rest for a couple of minutes, then stir again before serving.

                Prep Time, Total Time, Servings: 10 min | 30 min | 4 servings

                  - Presentation Tips: Serve the risotto in deep bowls, drizzled with a little extra olive oil, and garnish with fresh basil leaves for a pop of color. Enjoy!