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Risotto with peas and pecorino

17/11/2023

Risotto with peas and pecorino is a spring dish, delicate and full of flavor thanks to the pecorino, which with its savory taste creates a delicious contrast with the sweetness of the peas. Here is the recipe for you:

Ingredients

  • 320 g of risotto rice (preferably Carnaroli or Arborio)
  • 250 g of fresh or frozen peas
  • 1 small white onion
  • 1 liter of vegetable broth
  • 100 g of grated Pecorino Romano
  • 30 g of butter
  • A drizzle of extra virgin olive oil
  • Salt, to taste
  • Black pepper, to taste (optional)
  • A few fresh mint leaves for garnish (optional)

Preparation

  1. Start by preparing the vegetable broth and keeping it warm on low heat.
  2. Finely chop the onion and sauté it in a pot with a drizzle of oil and a knob of butter until it becomes translucent.
  3. Add the peas to the pot and let them cook for a few minutes (if you’re using frozen peas, slightly increase the cooking time).
  4. Pour the rice into the pot with the peas and toast the grains for about a minute, stirring constantly to prevent sticking.
  5. Begin adding the hot broth, one ladle at a time, waiting for the previous ladle to be absorbed by the rice before adding the next. Stir frequently to help the rice release its starch and become creamy.
  6. About halfway through cooking, adjust the salt. Be careful with the salt, because the pecorino you will add later is already savory.
  7. Continue cooking, adding broth until the rice is al dente, which should take about 16-18 minutes from the moment you added the first ladle of broth.
  8. Remove the rice from the heat and cream with the grated pecorino and the remaining butter. Mix well to blend.
  9. If desired, add a grind of black pepper and garnish with fresh mint leaves for a touch of color and freshness.
  10. Serve the risotto immediately while hot.

Curiosity

Pecorino Romano is a PDO (Protected Designation of Origin) cheese with an intense and slightly spicy flavor. It is perfect not only for risottos but also for enriching many other Italian dishes, like a simple pasta cacio e pepe or to give character to soups and broths.

Risotto with peas and pecorino