Green Onion and Pea Risotto (GF + Vegan)


I bought a bag of shelled peas at the Farmers market and then agonized like a girl over a prom dress about the best way to eat them.  Do you do that too or is it a special kind of crazy?  There’s a limited selection of veggies in the desert so something like a bag of fresh peas can really send me over the edge and get my neurotic juices flowing!  Mmmmm, but risotto with fresh peas- it was totally a happy dance in the kitchen moment when I had my first bite!  If you’re in the market for an easy weeknight dinner that celebrates summer, well here you go, I made this for you.  xx- Sarah

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Green Onion and Pea Risotto

Green Onion and Pea Risotto


  • 1 cup arborio rice
  • 1/2 cup fresh english peas
  • 5 green onions, sliced into thin rounds
  • 2 large cloves garlic, crushed
  • 4 tablespoons extra virgin olive oil
  • 1/4 teaspoon sea salt
  • 3 cups vegetable stock (approximate)


  • In a large, heavy-bottomed pot sauté green onions in 4 tablespoons of olive oil.
  • After onions have softened and cooked down add 2 cloves of crushed garlic and cook for an additional minute, stirring frequently to prevent garlic from burning.
  • Add arborio rice and salt to pot and cook over medium heat for a few minutes, stirring continuously.
  • Add enough vegetable stock to cover rice and simmer over low heat stirring until the rice has absorbed the majority of the stock.
  • Add additional stock and repeat until rice is nice and creamy and no stock remains. Continuos stirring is required and SO worth it for the creamy rice at the end!
  • Add english peas to rice for last 2 minutes of cooking, tasting for doneness.
  • Serve with fresh cracked pepper.

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Reader Comments

  1. Jourdan|

    oh, man, sarah. i can’t believe you stood over the stove stirring risotto in the desert heat! you are a champion!

    • Sarah Yates|

      Omg I know! HA!!!! But I Actually had Lou step in while I worked on shooting the crisps I baked that day while they were still hot so he bore the brunt of it! {insert laughing emoji here}

    • Sarah Yates|

      Thanks Chelsea! You could easily sub any vegetable you’d like for the peas, just adjust the cooking time a bit for whatever you choose! :)

  2. Rachel|

    Thanks so, so much for this recipe! I adore the texture and idea of risotto, but I can’t eat cheese, so most recipes leave me out.

    • Sarah Yates|

      It doesn’t even need cheese, it’s still so creamy and good! Happy you’ll be having it and not missing out anymore!! :)

  3. Kelly Jo|

    Oh wow, that’s a bowl full of cozy right there! For some reason risotto intimidates me so I’ve never made it, but this looks too good not to try.

  4. Lauren|

    I made this last night and it was delicious! I used frozen peas and still was good! The peas give a pop of sweetness. I added quite a bit more salt than the recipe called for and a tiny bit of dried thyme. Will definitely make this again! Thanks Sarah!

  5. Amy|

    I made this last night – it was so creamy and delicious and my husband couldn’t believe there was not butter or cheese in it. The fresh English peas give it a nice crunch. It did take a long time to stir the broth in (40 min?) – does it typically take you that long? Any tricks for getting the risotto texture perfect? This was the first time I made risotto so I’m a novice. :) Thank you so much for this great recipe, we will continue to make it again and again!

    • Sarah Yates|

      Horray! Yay for winning over the husband! :) It does take time, but that seems like maybe a little too long and you could probably bump up your heat a little bit. Here’s a great article with tips and trick for risotto (I learned a few myself from it!) <3