Craving something fresh, vibrant, and versatile? Sweet peas are the unsung heroes of the kitchen, perfect for quick dinners, seasonal favorites, and comforting meals alike. Dive into these 32 delicious recipes that showcase their sweet, tender goodness—there’s something here for every occasion and every palate!
Sweet Pea and Mint Risotto
There’s something quietly comforting about stirring a pot of risotto, the rhythmic motion becoming a meditation as the grains slowly release their starch. Today, as the light fades outside, I find myself drawn to the gentle combination of sweet peas and fresh mint, a pairing that feels both nostalgic and refreshingly simple.
Ingredients
– Arborio rice – 1 cup
– Chicken broth – 4 cups
– Sweet peas – 1 cup
– Fresh mint leaves – ¼ cup
– Butter – 2 tbsp
– Parmesan cheese – ½ cup
– White onion – ½ cup
– Olive oil – 1 tbsp
– Salt – 1 tsp
Instructions
1. Pour 4 cups of chicken broth into a saucepan and heat over medium heat until it reaches a gentle simmer, then reduce heat to low to keep warm.
2. Finely chop ½ cup of white onion.
3. Heat 1 tbsp of olive oil in a large, heavy-bottomed pot over medium heat for 1 minute.
4. Add the chopped onion to the pot and sauté for 5 minutes, stirring occasionally, until translucent and fragrant.
5. Add 1 cup of Arborio rice to the pot and toast for 2 minutes, stirring constantly to coat each grain with oil.
6. Ladle ½ cup of warm broth into the pot and stir continuously until the liquid is fully absorbed, about 3 minutes.
7. Repeat adding broth ½ cup at a time, stirring constantly and waiting for each addition to be absorbed before adding the next, for 20 minutes total.
8. Tip: Stirring constantly is key to releasing the rice’s starch for a creamy texture without needing cream.
9. Add 1 cup of sweet peas and ¼ cup of fresh mint leaves to the pot, stirring to incorporate.
10. Continue adding broth and stirring until the rice is al dente and the mixture is creamy, about 5 more minutes.
11. Remove the pot from the heat and stir in 2 tbsp of butter and ½ cup of Parmesan cheese until melted and combined.
12. Tip: Let the risotto rest off the heat for 2 minutes after adding cheese to allow flavors to meld.
13. Season with 1 tsp of salt, tasting and adjusting if necessary, but avoid over-salting as the broth and cheese add saltiness.
14. Tip: For the best texture, serve immediately while hot and creamy.
Unbelievably creamy with a subtle sweetness from the peas and a refreshing hint of mint, this risotto feels like a warm embrace in a bowl. The grains remain distinct yet bound together by their own starch, making it perfect topped with an extra sprinkle of Parmesan or alongside a simple grilled chicken for a complete meal.
Creamy Sweet Pea Soup with Crispy Bacon
Holding the warm bowl between my palms, I find comfort in the simplicity of this soup—a gentle blend of sweet peas and savory bacon that feels like a quiet afternoon spent in the kitchen. It’s a dish that whispers of cozy moments and nourishes both body and soul, perfect for when you need a little warmth from within.
Ingredients
– Bacon – 4 slices
– Onion – 1, chopped
– Garlic – 2 cloves, minced
– Frozen sweet peas – 4 cups
– Vegetable broth – 4 cups
– Heavy cream – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Place the bacon in a large pot over medium heat and cook for 8–10 minutes, flipping occasionally, until crispy and browned.
2. Remove the bacon from the pot, drain on paper towels, and set aside, leaving about 2 tablespoons of bacon fat in the pot.
3. Add the chopped onion to the pot and sauté for 5 minutes, stirring occasionally, until softened and translucent.
4. Stir in the minced garlic and cook for 1 minute, just until fragrant to avoid burning.
5. Tip: For deeper flavor, let the onions cook slowly without browning too much.
6. Add the frozen sweet peas and vegetable broth to the pot, bring to a boil over high heat, then reduce to a simmer for 10 minutes.
7. Carefully transfer the soup to a blender, blend on high speed for 2 minutes until completely smooth and creamy.
8. Tip: Blend in batches if needed to prevent overflow and ensure a velvety texture.
9. Return the blended soup to the pot over low heat, stir in the heavy cream, salt, and black pepper, and heat for 3 minutes until warmed through.
10. Crumble the reserved crispy bacon into small pieces for garnish.
11. Tip: Add the cream off the heat to prevent curdling, stirring gently for a rich finish.
12. Ladle the soup into bowls and top with the crumbled bacon before serving.
Mellow and velvety, this soup cradles the sweetness of peas against the salty crunch of bacon, creating a harmonious balance that’s both comforting and elegant. Serve it with a drizzle of extra cream or alongside crusty bread for dipping into its creamy depths, making each spoonful a small, cherished moment.
Sweet Pea and Feta Salad with Lemon Vinaigrette
Yesterday’s garden harvest left me with an abundance of sweet peas, their vibrant green shells promising something simple yet profound. Folding them into this salad feels like preserving a moment of late summer lightness, with the tang of feta and lemon weaving through each bite like a gentle reminder to savor the quiet joys.
Ingredients
Sweet peas – 2 cups
Feta cheese – ½ cup
Lemon juice – 2 tbsp
Olive oil – 3 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Bring a medium pot of water to a rolling boil over high heat. 2. Add the sweet peas to the boiling water and blanch for exactly 2 minutes to brighten their color and soften slightly without losing crunch. 3. Immediately transfer the blanched peas to a bowl of ice water using a slotted spoon to halt the cooking process, which preserves their vibrant green hue. 4. Drain the peas thoroughly in a colander and pat them dry with a clean kitchen towel to prevent the salad from becoming watery. 5. In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper until fully emulsified for a smooth vinaigrette. 6. Crumble the feta cheese into small, bite-sized pieces directly over the peas in a serving bowl. 7. Pour the lemon vinaigrette over the peas and feta, then gently toss with a spoon to coat everything evenly without breaking up the cheese too much. 8. Let the salad sit at room temperature for 5 minutes before serving to allow the flavors to meld together. Fresh from the bowl, this salad offers a delightful contrast of crisp peas against the creamy, salty feta, all lifted by the zesty lemon dressing. For a creative twist, serve it alongside grilled chicken or spoon it over toasted crusty bread to soak up every last drop of the bright vinaigrette.
Sautéed Sweet Peas with Garlic and Spring Onions
Reflecting on the gentle transition from spring to summer, I find myself drawn to dishes that capture the fleeting sweetness of the season, like these sautéed peas that whisper of sunny afternoons and garden-fresh simplicity.
Ingredients
– Olive oil – 2 tbsp
– Garlic – 2 cloves
– Spring onions – 2
– Sweet peas – 2 cups
– Salt – ½ tsp
Instructions
1. Mince 2 cloves of garlic thinly to ensure even cooking and avoid bitterness.
2. Slice 2 spring onions, separating the white and green parts for staggered addition.
3. Heat 2 tbsp of olive oil in a skillet over medium heat until it shimmers, about 2 minutes.
4. Add the minced garlic and white parts of the spring onions to the skillet.
5. Sauté for 2 minutes, stirring frequently, until fragrant and lightly golden.
6. Add 2 cups of sweet peas to the skillet, spreading them in an even layer.
7. Cook for 4 minutes, stirring occasionally, until the peas are bright green and tender-crisp.
8. Season with ½ tsp of salt, tossing to coat evenly for balanced flavor.
9. Stir in the green parts of the spring onions and cook for 1 additional minute to wilt slightly.
10. Remove from heat and transfer to a serving dish immediately to prevent overcooking.
When served warm, the peas offer a tender bite with a subtle crunch, their natural sweetness enhanced by the savory garlic and mild onion notes—try pairing them with grilled fish or folding into a risotto for a vibrant, seasonal twist.
Sweet Pea and Prawn Stir-Fry
Unfolding the evening with a gentle sizzle, this stir-fry brings together the ocean’s sweetness and spring’s tender greens in a quiet harmony that feels like a whispered secret between the wok and me.
Ingredients
– Olive oil – 2 tbsp
– Garlic – 3 cloves
– Prawns – 1 lb
– Sweet peas – 1 cup
– Soy sauce – 2 tbsp
– Salt – ½ tsp
Instructions
1. Heat olive oil in a wok over medium-high heat until it shimmers, about 2 minutes.
2. Mince garlic finely and add to the wok, stirring for 30 seconds until fragrant but not browned.
3. Tip: Keep the heat steady to avoid burning the garlic, which can turn bitter.
4. Add prawns in a single layer and cook for 2 minutes per side until they turn pink and opaque.
5. Stir in sweet peas and cook for another 2 minutes, until they brighten in color and soften slightly.
6. Pour in soy sauce and sprinkle salt, tossing everything to coat evenly for 1 minute.
7. Tip: Use a high-sided wok to prevent spills and ensure even cooking.
8. Remove from heat and let rest for 1 minute to allow flavors to meld.
9. Tip: Taste and adjust seasoning only at the end to avoid over-salting during cooking.
Hearty yet delicate, the prawns offer a firm bite against the peas’ gentle pop, their flavors mingling in a savory dance that pairs beautifully with a bed of jasmine rice or simply savored straight from the pan, still warm and whispering of comfort.
Sweet Pea and Ricotta Stuffed Shells
Tender shells cradling a whisper-light filling, this dish arrives like a quiet afternoon spent in the kitchen, where simplicity and comfort gently intertwine. There’s something deeply soothing about the way sweet peas mingle with creamy ricotta, a combination that feels both fresh and familiar, inviting you to slow down and savor each step. It’s a meal that speaks to the heart, not just the palate, wrapping you in warmth from the first bite to the last.
Ingredients
– Jumbo pasta shells – 24
– Frozen sweet peas – 1 cup
– Whole milk ricotta cheese – 2 cups
– Grated Parmesan cheese – ½ cup
– Large egg – 1
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 2 tbsp
– Marinara sauce – 3 cups
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the jumbo pasta shells and cook for 9 minutes, stirring occasionally to prevent sticking.
3. Drain the shells and rinse under cold water to stop the cooking process, then drizzle with 1 tbsp olive oil to keep them from clumping.
4. In a medium bowl, combine the ricotta cheese, thawed sweet peas, Parmesan cheese, egg, ½ tsp salt, and ¼ tsp black pepper, mixing gently until just incorporated to avoid overworking the filling.
5. Preheat your oven to 375°F.
6. Spread 1 cup of marinara sauce evenly across the bottom of a 9×13 inch baking dish.
7. Using a spoon, fill each cooked shell with the ricotta and pea mixture, placing them seam-side up in the baking dish.
8. Pour the remaining 2 cups of marinara sauce over the stuffed shells, covering them completely.
9. Sprinkle the top with an additional ¼ tsp black pepper and the remaining ½ tsp salt.
10. Cover the baking dish with aluminum foil and bake for 25 minutes.
11. Remove the foil and bake for an additional 10 minutes, or until the sauce is bubbly and the edges are lightly golden.
12. Let the dish rest for 5 minutes before serving to allow the flavors to meld and the filling to set.
The finished shells offer a delightful contrast: tender pasta giving way to a creamy, slightly sweet filling, with the marinara adding a bright, tangy note that ties everything together. For a creative twist, serve them alongside a simple arugula salad dressed with lemon juice, letting the peppery greens complement the richness of the dish.
Sweet Pea and Parmesan Pasta
Yesterday’s gentle rain left me craving something simple yet soulful, a dish that whispers comfort with every bite. This sweet pea and parmesan pasta feels like a quiet afternoon spent at the kitchen window, watching droplets trace paths down the glass.
Ingredients
Pasta – 8 oz
Frozen sweet peas – 1 cup
Parmesan cheese – ½ cup, grated
Heavy cream – ¼ cup
Butter – 2 tbsp
Garlic – 2 cloves, minced
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the pasta and cook for 8-10 minutes, stirring occasionally, until al dente (firm to the bite).
3. While the pasta cooks, melt the butter in a large skillet over medium heat.
4. Add the minced garlic and sauté for 1-2 minutes, until fragrant but not browned.
5. Stir in the frozen sweet peas and cook for 3-4 minutes, until they are bright green and tender.
6. Pour in the heavy cream and bring to a gentle simmer, stirring constantly.
7. Reduce the heat to low and gradually whisk in the grated parmesan cheese until the sauce is smooth.
8. Season the sauce with salt and black pepper, then remove from heat.
9. Drain the cooked pasta, reserving ¼ cup of the pasta water.
10. Add the drained pasta to the skillet with the sauce, tossing to coat evenly.
11. If the sauce is too thick, stir in the reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
Each forkful offers a creamy embrace punctuated by the pop of sweet peas, while the parmesan lends a salty depth that lingers pleasantly. Try serving it alongside a crisp green salad or topped with a sprinkle of fresh herbs for a touch of brightness.
Chilled Sweet Pea and Yogurt Soup
Remembering how the first crisp days of autumn still carry the warmth of summer, I find myself craving something that bridges the seasons—a soup that’s both refreshing and comforting, light yet satisfying. This chilled sweet pea and yogurt blend is my quiet answer to those transitional moments, offering a creamy, garden-fresh embrace that requires little effort but delivers profound simplicity.
Ingredients
– Frozen sweet peas – 4 cups
– Plain Greek yogurt – 1 cup
– Fresh mint leaves – ¼ cup
– Lemon juice – 2 tbsp
– Salt – 1 tsp
– Water – 2 cups
– Ice cubes – 1 cup
Instructions
1. Place 4 cups of frozen sweet peas in a colander and rinse under cold running water for 2 minutes to thaw them slightly and remove any ice crystals.
2. Tip: Using frozen peas ensures peak sweetness and eliminates the need for blanching, saving time while preserving vibrant color.
3. Combine the rinsed peas, 1 cup of plain Greek yogurt, ¼ cup of fresh mint leaves, 2 tbsp of lemon juice, 1 tsp of salt, and 2 cups of water in a blender.
4. Blend on high speed for 3 minutes until the mixture is completely smooth, scraping down the sides halfway through to incorporate any chunks.
5. Tip: For an extra silky texture, strain the soup through a fine-mesh sieve into a large bowl, pressing with a spatula to remove any fibrous bits.
6. Add 1 cup of ice cubes to the blended soup and stir gently for 1 minute until the ice melts and the soup is thoroughly chilled.
7. Transfer the soup to an airtight container and refrigerate for at least 2 hours at 40°F to allow the flavors to meld and the temperature to drop fully.
8. Tip: Chilling the soup slowly enhances its creaminess; avoid freezing, as it can alter the yogurt’s consistency and make the peas grainy.
9. Ladle the chilled soup into bowls and serve immediately.
What emerges is a velvety, pale green canvas with a subtle sweetness from the peas, brightened by the tang of yogurt and a hint of mint. Try garnishing with a drizzle of olive oil or a sprinkle of crushed almonds for contrasting texture, or pair it with crusty bread for a light lunch that feels both nourishing and effortless.
Sweet Pea and Prosciutto Flatbread
Often, the simplest combinations speak the loudest, especially when the afternoon light slants through the kitchen window and you’re craving something both delicate and satisfying. On days like this, a flatbread feels like a quiet gift to yourself, one where sweet peas and salty prosciutto come together in a whisper of flavor.
Ingredients
– Pizza dough – 1 lb
– Olive oil – 2 tbsp
– Sweet peas – 1 cup
– Prosciutto – 4 slices
– Ricotta cheese – ½ cup
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 425°F and place a pizza stone or baking sheet inside to heat for 20 minutes.
2. Roll out the pizza dough on a floured surface into a 12-inch circle, aiming for an even thickness to ensure uniform baking.
3. Brush the entire surface of the dough with 1 tablespoon of olive oil, which helps create a crisp crust.
4. Spread the ricotta cheese evenly over the dough, leaving a ½-inch border around the edges.
5. Scatter the sweet peas uniformly across the ricotta layer.
6. Tear the prosciutto slices into pieces and arrange them over the peas, avoiding overcrowding for balanced flavor.
7. Drizzle the remaining 1 tablespoon of olive oil over the top and sprinkle with salt and black pepper.
8. Carefully transfer the flatbread to the preheated pizza stone or baking sheet and bake for 12–15 minutes, until the edges are golden brown and the crust is crisp.
9. Remove from the oven and let it cool on a wire rack for 5 minutes before slicing to prevent sogginess.
Unfolding with each bite, the flatbread offers a delightful contrast: the creamy ricotta and tender peas soften the salty crispness of the prosciutto, while the crust provides a sturdy yet airy base. Serve it warm, perhaps with a light arugula salad on the side, or simply enjoy it as a standalone treat that feels both rustic and refined.
Sweet Pea and Basil Pesto
Perhaps it’s the gentle hum of the afternoon that calls for something both fresh and comforting, a quiet moment to blend the bright sweetness of peas with the earthy kiss of basil. This pesto feels like a whisper of summer preserved, a simple homage to gardens and patience.
Ingredients
– Sweet peas – 1 cup
– Fresh basil leaves – ½ cup
– Garlic cloves – 2
– Olive oil – ¼ cup
– Parmesan cheese – ¼ cup, grated
– Pine nuts – 2 tbsp
– Lemon juice – 1 tbsp
– Salt – ½ tsp
Instructions
1. Bring a small pot of water to a rolling boil over high heat.
2. Add the sweet peas and blanch for 2 minutes to brighten their color and soften slightly.
3. Immediately transfer the peas to a bowl of ice water using a slotted spoon to halt the cooking process, which preserves their vibrant green hue—a tip for keeping vegetables crisp.
4. Drain the peas thoroughly and pat them dry with a paper towel to avoid a watery pesto.
5. In a dry skillet over medium heat, toast the pine nuts for 3–4 minutes, shaking the pan frequently until they are golden brown and fragrant, enhancing their nutty flavor.
6. Combine the blanched peas, basil leaves, garlic cloves, toasted pine nuts, grated Parmesan cheese, lemon juice, and salt in a food processor.
7. Pulse the mixture 5–6 times to roughly chop the ingredients.
8. With the food processor running on low speed, slowly drizzle in the olive oil over 30 seconds until the pesto emulsifies and reaches a smooth, spreadable consistency—adding oil gradually prevents separation.
9. Scrape down the sides of the bowl with a spatula and pulse again for 10 seconds to ensure everything is fully incorporated.
10. Taste and adjust seasoning if needed, but avoid over-processing to maintain a slightly textured finish.
Fresh and vibrant, this pesto boasts a creamy yet granular texture that clings beautifully to pasta or toasted bread. Its flavor is a harmonious blend of sweet peas and aromatic basil, brightened by a hint of lemon—perfect for dolloping over grilled chicken or stirring into risotto for a burst of garden-fresh elegance.
Sweet Pea and Carrot Sauté
Lately, I’ve been craving the simple comfort of vegetables that whisper rather than shout, the kind that fills the kitchen with a gentle, earthy aroma as they soften in the pan. Sweet peas and carrots, humble yet vibrant, come together in this sauté that feels like a quiet moment of nourishment on a busy afternoon. It’s a dish that requires little effort but rewards with bright, sweet flavors that soothe the soul.
Ingredients
– Olive oil – 2 tbsp
– Carrots – 2 cups, sliced
– Sweet peas – 1 cup
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Heat 2 tbsp of olive oil in a large skillet over medium heat until it shimmers lightly, about 2 minutes. Tip: Swirl the oil to coat the pan evenly for uniform cooking.
2. Add 2 cups of sliced carrots to the skillet and sauté, stirring occasionally, for 8 minutes or until they begin to soften and develop a slight golden edge.
3. Stir in 1 cup of sweet peas and continue cooking for 4 minutes, until the peas are bright green and tender. Tip: Avoid overcooking the peas to preserve their sweet flavor and vibrant color.
4. Sprinkle ½ tsp of salt and ¼ tsp of black pepper over the vegetables, tossing to coat evenly, and cook for 1 more minute to meld the flavors. Tip: Taste and adjust seasoning only at this stage to prevent over-salting early on.
5. Remove from heat and transfer to a serving dish.
Effortlessly simple, this sauté offers a delightful contrast of textures—the carrots tender with a slight bite, the peas popping with juiciness. Its naturally sweet and savory profile makes it perfect alongside grilled chicken or stirred into a grain bowl for a wholesome meal that feels both grounding and uplifting.
Sweet Pea, Ham, and Cheese Frittata
Venturing into the kitchen this quiet afternoon, I find myself drawn to the simplicity of eggs, the comfort of familiar flavors, and the gentle rhythm of whisking and waiting. This frittata, with its sweet peas, savory ham, and melty cheese, feels like a warm embrace on a day that calls for reflection and nourishment.
Ingredients
Eggs – 6 large
Heavy cream – ¼ cup
Salt – ½ tsp
Black pepper – ¼ tsp
Olive oil – 1 tbsp
Diced ham – 1 cup
Frozen sweet peas – ½ cup
Shredded cheddar cheese – ¾ cup
Instructions
1. Preheat your oven to 375°F.
2. In a medium bowl, whisk together the eggs, heavy cream, salt, and black pepper until fully combined and slightly frothy.
3. Heat the olive oil in a 10-inch oven-safe skillet over medium heat for 1 minute.
4. Add the diced ham to the skillet and cook for 2 minutes, stirring occasionally, until lightly browned.
5. Add the frozen sweet peas to the skillet and cook for 1 minute, just to thaw them slightly.
6. Tip: Spread the ham and peas evenly in the skillet to ensure every slice of frittata has a balanced mix of ingredients.
7. Pour the egg mixture evenly over the ham and peas in the skillet.
8. Sprinkle the shredded cheddar cheese evenly over the top of the egg mixture.
9. Cook on the stovetop over medium heat for 3 minutes without stirring, until the edges begin to set.
10. Tip: Avoid stirring after pouring the eggs to allow a firm base to form, which helps the frittata hold its shape when baked.
11. Transfer the skillet to the preheated oven and bake for 12–15 minutes, until the center is fully set and no longer jiggles.
12. Tip: Check for doneness by inserting a knife into the center; if it comes out clean, the frittata is ready.
13. Remove the skillet from the oven and let the frittata rest for 5 minutes before slicing.
Often, the first bite reveals a tender, custardy interior punctuated by the sweetness of peas and the saltiness of ham, all bound together by the rich, melted cheese. Serve it warm with a side of fresh greens or slice it into wedges for a portable breakfast that feels both rustic and refined.
Sweet Pea and Shrimp Skewers
Lingering summer evenings call for simple pleasures, like these skewers that capture the sweetness of peas and the delicate brininess of shrimp. Unfussy yet elegant, they’re perfect for quiet gatherings or a thoughtful meal for one.
Ingredients
– Shrimp – 1 lb
– Sweet peas – 1 cup
– Olive oil – 2 tbsp
– Lemon juice – 1 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Thaw shrimp if frozen by placing them in a bowl of cold water for 15 minutes, then pat dry thoroughly with paper towels to ensure even cooking.
2. In a medium bowl, combine shrimp, sweet peas, olive oil, lemon juice, salt, and black pepper, tossing gently to coat all ingredients.
3. Thread shrimp and peas alternately onto skewers, using about 4 shrimp and 5 peas per skewer for balanced flavor in each bite.
4. Preheat a grill or grill pan to medium-high heat, approximately 400°F, and lightly oil the grates to prevent sticking.
5. Place skewers on the grill and cook for 2–3 minutes per side, until shrimp turn pink and opaque with slight grill marks.
6. Remove skewers from heat and let rest for 2 minutes before serving to allow juices to redistribute.
Unbelievably tender, the shrimp yield to a slight bite while the peas add a pop of freshness. Serve these skewers over a bed of quinoa or alongside a crisp salad for a light, satisfying meal that feels both nourishing and indulgent.
Sweet Pea and Mushroom Risotto
Gently, as autumn whispers through the kitchen window, I find myself drawn to the comforting rhythm of stirring risotto, where sweet peas and earthy mushrooms meld into a creamy embrace. There’s something deeply soothing about this process, a quiet meditation that yields warmth in every spoonful.
Ingredients
– Arborio rice – 1 ½ cups
– Vegetable broth – 4 cups
– Sweet peas – 1 cup
– Cremini mushrooms – 8 oz
– Yellow onion – ½ cup, finely diced
– Garlic – 2 cloves, minced
– Olive oil – 2 tbsp
– Unsalted butter – 2 tbsp
– Dry white wine – ½ cup
– Parmesan cheese – ½ cup, grated
– Salt – 1 tsp
– Black pepper – ¼ tsp
Instructions
1. Heat the vegetable broth in a saucepan over medium heat until it simmers, then reduce to low to keep warm.
2. Slice the cremini mushrooms into ¼-inch thick pieces.
3. Heat olive oil in a large, heavy-bottomed pot over medium heat for 2 minutes.
4. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and turn golden brown.
5. Add the diced onion and minced garlic to the pot, cooking for 3-4 minutes until the onion is translucent and fragrant.
6. Stir in the Arborio rice, coating it with the oil and cooking for 1-2 minutes until the edges become slightly translucent.
7. Pour in the dry white wine, stirring constantly until it is fully absorbed, about 2-3 minutes.
8. Add ½ cup of warm vegetable broth to the rice, stirring continuously until the liquid is absorbed.
9. Repeat adding broth in ½ cup increments, stirring after each addition until absorbed, for about 20-25 minutes total; the rice should be creamy but still slightly firm to the bite.
10. Stir in the sweet peas and cook for 2-3 minutes until they are bright green and tender.
11. Remove the pot from the heat and stir in the unsalted butter and grated Parmesan cheese until melted and combined.
12. Season with salt and black pepper, mixing thoroughly.
13. Let the risotto rest for 2 minutes before serving to allow the flavors to meld.
Oh, the final dish cradles a velvety texture with each grain of rice distinct yet harmoniously soft, while the sweet peas pop against the earthy depth of mushrooms. For a creative twist, top it with a drizzle of truffle oil or serve alongside grilled asparagus to elevate this humble bowl into something truly special.
Conclusion
Kickstart your culinary creativity with these versatile sweet pea recipes! From quick weeknight meals to elegant entertaining dishes, there’s something here for every cook and occasion. We’d love to hear which recipes become your favorites—drop a comment below and don’t forget to share this roundup on Pinterest so others can discover these delicious ideas too!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
