[Next-Level Cuisine]: Italian Risotto With Yogurt And Peas

Risotto With Yogurt And Peas

[Next-Level Cuisine]: Italian Risotto With Yogurt And Peas

Introducing a homey Italian classic, risotto with yogurt and peas, a dish that marries the tasty and fun elements of peas with the creaminess of Greek yogurt, a delightful twist on the traditional use of butter and cheese.

This recipe is a testament to how our palates change and grow as we do. As a kid, I was picky, favoring ketchup and salsa over actual slices of tomatoes, a sentiment many parents reassure will change with age.

Indeed, my parents were right. The slightly sweet pop of peas in the mouth was always a pleasure, an aspect I believed in even when doubting their wisdom on other vegetables.

Now, combining these enjoyed greens with the creaminess of Greek yogurt instead of the traditional Parmesan-laden risotto not only satisfies the taste buds but also echoes the sentiments of those growing up years.

It’s an hour’s journey to creating a tasty, fun, and healthier version of a classic that’s as enjoyed by kids and adults alike, proving once again that peas can indeed be a highlight in a dish, especially when paired with the slight sweetness and pop they bring to every bite.

Italian Risotto With Yogurt And Peas Recipe


  • 2 cups chicken broth (low-sodium, low-fat)
  • 1 piece of Parmesan cheese rind (2 to 3 inches)
  • 1 tablespoon olive oil (extra-virgin)
  • 1/2 cup shallots (finely chopped)
  • 1 cup Arborio rice
  • 1/3 cup white wine (dry)
  • 1 cup peas (thawed if frozen)
  • 3 tablespoons parsley (fresh, minced)
  • 3 tablespoons chives (fresh, minced)
  • 1 1/2 teaspoons marjoram or thyme (fresh, minced)
  • 1/2 cup Parmesan cheese (grated, plus extra for garnish, optional)
  • 1/4 cup Greek yogurt (plain, nonfat)


  • Start by bringing 3 1/2 cups water, chicken broth, and a cheese rind to a simmer in a saucepan over medium heat. Cover, reduce heat to low, and let it simmer for 20 minutes; then discard the rind and keep the broth warm for later use.
  • In a large saucepan, heat olive oil over medium heat. Add shallots and cook, stirring with a wooden spoon until they become soft, about 3 minutes. Then, add the rice and cook for 2 more minutes, stirring frequently. Pour in the wine and continue to stir until it has evaporated, roughly 2 minutes.
  • Gradually add 1/2 cup warm broth to the rice, stirring constantly until the liquid is absorbed. Repeat this process, adding the broth in 1/2-cup increments, and continue stirring until the rice is tender and creamy, taking about 20 to 25 minutes. Stir in the peas and cook until heated through, approximately 1 minute.
  • Remove from heat. Mix in parsley, chives, and marjoram (reserving 1 tablespoon herbs for garnishing), along with grated parmesan and yogurt. Stir vigorously until the mixture becomes creamy, about 1 minute. Divide the risotto among bowls, top with the reserved herbs and more parmesan for an added touch of flavor.

How Do You Store Risotto

FAQs About Simple Risotto With Yogurt And Peas

1. How Wet Should Risotto Be?

Contrary to common mishaps, the proper final result of risotto should be smooth, creamy, and wet, not dry or stodgy. Achieving the desired texture may sometimes require a fix by stirring in hot stock to counteract any sticky or dry consistency.

2. What Makes Risotto So Good?

The hint of wine used to deglaze the pan and the star role of warm broth, added ladle-full at a time while stirring, allows the rice to absorb the broth, release its starches, soften, and create a signature velvety texture that makes risotto so good.

3. How Does Risotto Get Creamy?

The foundational creaminess of risotto emerges from the starches that the grains release slowly over the cooking process. While cream is not traditionally used, it can enhance this effect when seasoned with salt and possibly whipped cream for extra richness.

4. What Kind Of Rice Is Used For Risotto?

Arborio rice, a popular short-grain rice, is most commonly used for making risotto due to its ability to absorb liquid and produce a creamy yet hearty texture. Carnaroli rice, with its plumper, larger grains and high starch content, is another excellent choice for those seeking an even creamier texture.

5. What Pan Do You Use For Risotto?

For the perfect risotto, a wide pan or a heavy-duty pot with a wide base, like a Le Creuset braiser or a Dutch oven, is ideal. This allows the rice to cook evenly, giving more surface area to heat, ensuring every grain is perfectly tender.

6. Is Risotto Hard To Cook?

Contrary to popular belief, risotto is not difficult to master. It becomes quite easy once you have all your ingredients chopped and prepared beforehand. Patience and attention during the cooking process turn risotto into an approachable dish for any home cook.

7. Can You Cook Risotto In Stainless Steel?

Yes, you can prepare risotto in a stainless steel pot. Its 3-layer construction is designed to heat up fast and distribute heat evenly, making the steel surface not only durable but perfect for everyday use.

8. How Do You Store Risotto?

Leftover risotto should be kept in an airtight container in the fridge for 3-5 days. Seafood risotto, however, is best consumed within three days. If making ahead, cook it for 10 minutes shorter than usual to prevent overcooking when reheated.

9. Can You Reheat Homemade Risotto?

To reheat risotto, do so gently and gradually on low heat on the stovetop, or in a microwave-safe dish with a lid to trap moisture and ensure heat evenly. Stir occasionally for uniform reheating without overcooking.

10. Can You Freeze Homemade Risotto?

Risotto can be frozen after cooling to room temperature. Store it in a rigid plastic container for up to 3 months. Defrost in the fridge overnight before reheating in the oven in a covered dish at 180°C for 20-30 minutes until piping hot.

11. Can You Microwave Risotto?

Microwaving risotto is feasible. Use medium power for 4 minutes, stirring occasionally. For added flavor and to thin out the risotto, incorporate a tiny splash of olive oil or butter after warming.

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