Photo of Parmesan-pea risotto by WW

Parmesan-pea risotto

Total Time
43 min
18 min
25 min
This risotto all comes together in just one pot. First, the aromatics (onion and garlic) are cooked down a bit just until softened, then you stir in the arborio rice, our favorite type to make risotto. The risotto is thickened by adding chicken broth a little bit at a time, stirring until it's absorbed. It'll take about 20 minutes of stirring at the stove; that's why this recipe may seem a little more labor-intensive, but the rich, creamy result is well worth the effort. At the end, simply fold in peas, Parmesan cheese, butter, and a bunch of fresh parsley for even more color and flavor. For a perfect springtime dinner, pair the risotto with a tender green salad. Alternatively, a half portion makes a great side dish for lamb or chicken.


Olive oil

2 tsp

Uncooked onion(s)

1 medium, chopped


2 medium clove(s), minced

Uncooked arborio rice

1½ cup(s)

Reduced-sodium chicken broth

5 cup(s)

Bay leaf

2 leaf/leaves

Frozen green peas

1 cup(s), thawed

Fresh parsley

¼ cup(s), fresh, chopped

Grated Parmesan cheese

4 Tbsp

Light butter

2 Tbsp

Table salt

tsp, or to taste

Black pepper

tsp, or to taste


  1. Heat oil in a large saucepan over medium heat. Add onion and garlic; sauté 2 minutes. Add rice and cook until translucent, stirring constantly, about 2 minutes.
  2. Add 1/2 cup of broth and bay leaves and simmer until liquid is absorbed, stirring constantly. Add remaining chicken broth, 1/2 cup at a time, waiting until liquid is absorbed before adding the next 1/2 cup (our risotto takes about 20 minutes to cook from the time the first liquid is added).
  3. Remove bay leaves, fold in peas and cook until hot, about 1 minute. Remove from heat; fold in parsley, Parmesan cheese and margarine. Season to taste with salt and pepper and spoon risotto into shallow bowls; serve hot. Yields about 1 1/2 cups per serving.