Sweet Pea Risotto


This recipe may not meet all three of weelicious' criteria for being fast, easy, and fresh to make, but it's too yummy not to try.
After making risotto milanese several weeks ago, I went on a risotto making binge. Kenya 
ravenously ate up the milanese version as quickly as I could churn it out. I assume he loved the creamy cheese and rice 
flavor, but I wanted to make him a slightly lighter variety with a veggie thrown in.
I would be so proud to say that I shelled a pound of peas for this recipe, but instead, I opened the freezer and grabbed a 
bag of organic peas. Regardless, whether you use fresh or frozen, this risotto is a total treat. 
Cooked with vegetable stock, it's an excellent dish for any vegetarians be they 
little kids or adults.
Although it takes 30 minutes of constant stirring, it's worth every 
last bite and it stays for days in the fridge.


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Sweet Pea Risotto (Makes 8 Toddler Servings)

Prep Time: 2 mins Cook Time: 25 mins

egg free

nut free

gluten free


  • 4 Cups vegetable broth
  • 2 Tbsp olive oil
  • 1 Cup Arborio Rice
  • 2 Tbsp onion, minced
  • 1 Tbsp butter
  • 1/2 Cup peas, defrosted if frozen
  • 1/3 Parmesan Cheese


1. In a large pot, bring the vegetable stock to a simmer (do not bring it to a boil or the liquid will start to evaporate)
2. In a 12-14 ounce skillet, heat the oil over medium heat.
3. Add the onions and lightly saute for 3-4 minutes until translucent.
4. Add the rice. Using a wooden spoon, stir the grains until toasty and opaque.
5. Add 1/2 cup of the hot stock to the rice and cook until it’s absorbed.
6. Continue adding stock 1/2 cup at a time waiting to add more stock until all the liquid is absorbed and the risotto is tender and creamy. This process should take about 20 minutes.
7. When all of the liquid is absorbed add the butter, peas and cheese and continue stirring until combined.
8. Cool to room temperature for little ones and serve (if adults are going to eat it, dig in right away!)
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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

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  • Sara

    This was delicious! I am in the process of eating a bowl right now and this is definatly going to be put into the rotation. I started off a little frustrated with some of the recipes because they were not working for me, but now I am in a groove and having success. I had to use chicken broth instead of vegetable stock but it still tastes great. Thanks for all the great recipes.

    leave a comment

  • Rebecca

    I made half of this recipe for lunch and my toddler couldn't get enough! I used chicken stock because that is what I had on hand and ended up adding some water at the end as it wasn't quite done. Delicious! Thanks so much!

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  • courtcake1

    If I wanted to use other veggies, say broccoli, would that would with this recipe? If so, about how much broccoli would you suggest using to fit this recipe? Sounds so so yummy!

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    • Catherine

      Yes, broccoli would be delicious! Just use the same amount as the peas, 1/2 cup chopped broccoli.

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  • Kate

    this is AMAZING. all i had on hand was plain white rice. used it, and this came out great. definitely will be making it again. my daughter ate an insane amount. we served it with sweet potatoes also.

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  • Laylalapietra

    Catherine what do you think about low sodium broth? I don't like to use it because I feel like it is less flavorful but the amount of salt is crazy!

    leave a comment

    • Catherine

      I always use low-sodium broth!

      leave a comment

  • Oh no, Orzo Keeping Up With The Joneses

    […] cooks when he’s home. A long time ago, a friend and fellow toddler mom suggested this risotto recipe when I asked my Facebook friends for some ideas. We both liked it, and I was looking to recreate […]

    leave a comment