Risotto with peas and ricotta

Risotto with peas and ricotta

Summer is already here. Days are getting hotter and we want to reduce the  time we spend in the kitchen.  Here is my  suggestion for a nice summer risotto which is perfect for a quick dinner or a lazy weekend meal. We know that fresh peas and mint are a great combination but adding to them this great cheese combo makes this dish a heaven on the pallet. Just try it. 

Ps. Use good and intense bullion and quality wine to create a great base. 


For 4 servings

  • 2 tablespoons of oil
  • 2-3 spring onions or 1 big onion, cut into cubes
  • 2 cloves of garlic finely chopped
  • 250 ml dry white wine
  • 300 g of raw Arborio rice,
  • 1 liter of hot vegetable or poultry broth
  • 1 cup of green peas (frozen or fresh)
  • 2 tablespoons of chopped mint
  • 3 tablespoons grated Parmesan
  • 200 g ricotta cheese
  • 2 tablespoons of butter
  • spoon of grated lemon peel
  • fresh mint leaves for decoration


Preheat the deep frying pan or pot with a thick bottom- use medium temperature. Add 2 tablespoons of oil.

Add onion and garlic. Sauté the mix for about 2-3 min.

Add rice and fry it together for about 2-3 minutes or until rice become translucent. 

Pour the wine and fry it, stirring occasionally, until most of the wine evaporates.

Reduce the heat and then start gradually adding the broth. Add max half of a  cup at each time, stirring between each session. Add another portion of broth only if the rice absorbed the previous one.

Continue cooking for 20-25 minutes or until the rice is al dente. 

In the meantime – if you are using fresh peas – cook peas in salted water and drain off. If you using frozen peas you can remove it from the fridge now.

When the rice is al dente, add peas, grated Parmesan cheese and 2 tablespoons of butter. Mix everything and season with salt and pepper. 

Place on the plates and top with about 3 tablespoons of ricotta on each risotto. Sprinkle the ricotta with lemon peel and sprinkle mint over the whole dish.

Bon Appetit!

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