Recipes and Cooking Fresh Pea Risotto 3.0 (3) Add your rating & review Learn how to turn rice into a delightful and creamy side dish with this classic pea risotto recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 20, 2012 Print Rate It Share Share Tweet Pin Email Total Time: 35 mins Servings: 6 Jump to Nutrition Facts Ingredients 8 cup chicken broth 2 tablespoon butter 2 shallots, thinly sliced 1 clove garlic, minced ½ teaspoon fennel seeds, crushed 2 cup arborio rice 1 ½ cup shelled fresh peas or frozen peas ½ cup finely shredded Parmesan or Asiago cheese 2 ounce prosciutto, cut into thin strips ½ teaspoon finely shredded lemon peel ⅛ teaspoon black pepper 2 tablespoon sliced almonds, toasted Directions In a large saucepan bring broth to boiling; reduce heat. Cover and keep warm. In a Dutch oven melt butter over medium heat. Add shallots, garlic, and fennel seeds; cook about 4 minutes or until tender. Stir in rice. Cook and stir for 2 to 3 minutes or until rice begins to brown. Slowly add 1 cup of the chicken broth to the rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add another cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir until the liquid is absorbed. Add 2 more cups of broth, 1 cup at a time, stirring constantly until the liquid is absorbed. Stir in fresh peas (if using). Add remaining broth, 1 cup at a time, stirring constantly until the broth has been absorbed. (This should take 15 to 20 minutes.) Stir in frozen peas (if using), cheese, prosciutto, lemon peel, and pepper. Top servings with almonds. Rate it Print Nutrition Facts (per serving) 308 Calories 10g Fat 43g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 308 % Daily Value * Total Fat 10g 13% Saturated Fat 4g 20% Cholesterol 19mg 6% Sodium 1616mg 70% Total Carbohydrate 43g 16% Total Sugars 3g Protein 12g Vitamin C 7.1mg 36% Calcium 90.9mg 7% Iron 3.6mg 20% Potassium 106mg 2% Folate, total 24.2mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.