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Risotto with Peas and Basil Recipe

Looking for a delicious, dairy-free risotto? With the right amount of time and love put into this recipe, I'm willing to bet that this creamy rice dish is as good as anything ever made by Jamie Oliver or Tyler Florence.

I strongly recommend that you use fresh basil for this recipe - it really enhances and brings together the flavors of the peas, rice, and broth.


1 and 1/2 cups Arborio rice
2 cups frozen green peas, thawed
1/4 cup finely chopped onion
5 cups vegetable or chicken broth
2 tablespoons extra virgin olive oil
1/4 cup finely chopped fresh basil
Sea salt and freshly ground black pepper, to taste


Bring broth to a simmer in a large pot.

In a large and relatively deep pan / skillet, heat the extra virgin olive oil over medium heat. Add the onion and cook (stir regularly) until softened but not browned (about 2 to 3 minutes). Add the rice and cook (continue to stir regularly) for about 2 more minutes.

Add half a cup of simmering vegetable broth and cook, stirring constantly, until almost all of the liquid has been absorbed. Continue adding the simmering broth by half a cup at a time, cooking and stirring until the rice begins to soften to a point where it is close to being edible. The whole process should take about 15 minutes.

Add peas, sea salt, pepper, and another half a cup of broth, stirring continuously until almost all of the broth has been absorbed. Add one final half cup of broth and continue to cook and stir until the dish is creamy, and the rice is tender yet firm to the bite (al dente).

Remove from heat and stir in the freshly chopped basil.

Enjoy immediately while it’s hot! The quantities listed in the ingredients section of this recipe make approximately 4 servings.

For a look at a pictorial of this recipe, click here:

How to Make Risotto with Peas and Basil


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