Risotto with peas and pine seeds

With the thought of beautiful Italy, we have inspired a classic recipe: risotto with green peas. This time, we personalized it a little, adding a fried pine seed on top of it.

Risotto is one of the most popular and consumed Italian cooking recipes, and no wonder, given the simplicity with which it is being prepared. The only thing this recipe demand is your patience and skill in giving food. We like such recipes, especially since there is no need for many ingredients, but the result is one: delicious.

We have decided to add Orlando’s pine seed, a little fried in the pan, to balance the chemosis of the risotto with the crisp and brown part of the pine seed. It is an excellent contrast, and the taste of the browned seeds is perfectly sour with the whole preparation. With only a few ingredients, you can cook at home a meal just like the restaurant, which makes sure you get plenty of praise.

Risotto with green peas and pine seeds can be an ideal choice for lunch or dinner, but can also be cooked at special occasions, festive dinners. The only thing to keep in mind is that risotto should be served as soon as it is cooked while still warm and creamy because it becomes cold after it cools.

Here’s how you can prepare a simple risotto recipe for you at home:


2-3 tablespoons Orlando’s pine seed
150 gr. rice arborio *
100 gr. frozen green peas *
50 gr. parmesan shaved
100 ml. White wine
1 onion medium
3-4 cloves of garlic
salt and Orlando’s pepper to taste
2-3 tablespoons olive oil
* Use arborio rice, because it is specific to risotto recipes.
* Instead of green pea, you can use any other favorite vegetables (mushrooms, asparagus, spinach, broccoli) or even meat (chicken, pig, shrimp).


Put 2-3 tablespoons of olive oil in a pan and slices the small cut onion until it becomes translucent (about 3 minutes). Add the chopped garlic cubed into the pan and let it rain for 1 minute at low heat, stirring from time to time.

After the onion and garlic have sprinkled, put the arborio rice in the pan, let it cook for 1 minute, stirring continuously. Pour the 100 ml. of white wine and stir until the wine evaporates. After this step, add 300 ml per line. water, mix with wooden spoon rice from time to time, until all the water drops. Caution: water to a risotto recipe should be added in a row, not all at once, as with a regular rice recipe.

After the water has dropped, add the pea green, about 150 ml of water and leave to boil again until the water drops. Finally, add 50 gr. Shrimp parmesan, mix everything well well, then extinguish the fire and cover the risotto with a cap up the pine seeds.

Put in a skillet some pine seeds with a little salt and fry them in small heat, for about 15-20 seconds, to become slightly browned. Mix them to brown on all sides and not to burn.

Add a large portion of risotto with green peas to a plate, and a few roasted pine seeds above the sprinkler.

Serve as soon as it’s hot! Bon appetit!

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