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Total Time
35mins
Prep 5 mins
Cook 30 mins

From Rachael Ray -- this is awesome. So easy and sooooo creamy! I don't use the wine or the peas, but I have used julienned carrots with great results. You do need to use short grain rice to get the creamy texture.

Ingredients Nutrition

Directions

  1. Heat a medium skillet over medium high heat.
  2. Add extra virgin olive oil, garlic and onion. Saute, stirring constantly for 2-3 minutes.
  3. Add rice and season with salt and pepper.
  4. Cook another minute or so then add wine and let it completely absorb (about 30 seconds).
  5. Add about 1 cup chicken stock and stir.
  6. Reduce heat a bit to medium.
  7. Stir often and continue adding a half cup of liquid each time liquid becomes completely absorbed.
  8. Cook 20-25 minutes, using as much stock as necessary to result in a creamy-consistency rice with a bite to it.
  9. When rice is cooked to desired consistency, remove from heat and stir in cheese, parsley and peas. Stir to combine and heat peas through.
Most Helpful

5 5

This was great. I made this for my boss for their supper last night and they really enjoyed it. (I also tasted it and it was lovely) I followed the recipe exactly as written and served it with crusty French Rolls for a delicious supper! Thanks!