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Spring Pea and Scallion Risotto


Spring Pea and Scallion Risotto

Spring Pea and Scallion Risotto
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Active Time: 20 minutes
Total Time: 40 minutes
Serves: 4


  • 2 Tbsp olive oil
  • 1 medium onion, finely chopped
  • Kosher salt and pepper
  • 2 cloves garlic, finely chopped
  • 3/4 cup Arborio rice
  • 3/4 cup dry white wine
  • 3 1/2 cups low-sodium chicken or vegetable broth
  • 1/4 cup grated Romano or Parmesan (1 oz), plus more for serving
  • 4 oz snow peas, sliced crosswise
  • 1/2 cup frozen peas, thawed
  • 2 scallions, thinly sliced


    1. Heat the oil in a large skillet over medium heat. Add the onion, 1/2 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic and cook, stirring, for 1 minute.
    2. Add the rice and cook, stirring, for 1 minute. Add the wine and simmer until absorbed, 5 to 7 minutes. Add the broth and simmer, stirring occasionally, until the rice is tender and creamy and the broth has been absorbed, 18 to 20 minutes. Stir in the Romano.
    3. Fold in the peas and cook until heated through, about 3 minutes. Fold in the scallions and serve with additional Romano, if desired.


4 Servings

Nutrition Facts

Calories: 292
Fat: 11g
Saturated Fat: 3g
Cholesterol: 10mg
Sodium: 440mg
Carbohydrates: 38g
Dietary Fiber: 3g
Protein: 12g