Total Time
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


  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

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!

MarieRynr February 16, 2005