Total Time
45mins
Prep 10 mins
Cook 35 mins

To make this into a vegetarian dish use vegetable broth in place of chicken. This is a wonderful risotto!

Ingredients Nutrition

Directions

  1. Bring the chicken broth to a simmer in a saucepan; cover and keep hot over low heat.
  2. Melt 2 tablespoons butter with oil in a large heavy saucepan over medium-low heat.
  3. Add in onion, leeks, garlic and chili flakes (if using) saute for about 5-6 minutes or until softened and wilted.
  4. Add in rice; stir about 3 minutes or until the rice is translucent.
  5. Add in white wine; simmer stirring until almost all of the liquid is absorbed (about 1 minute).
  6. Add in hot broth 1 cup at a time, stirring with a wooden spoon allowing each addition to be absorbed before adding in next, stirring often (a single addition of 1 cup of broth should take about 8-9 minutes for each addition).
  7. Add in the parsley and frozen peas and carrots and keep stirring over very low heat for about 3 minutes).
  8. Remove from heat and add in 2-3 tablespoons butter and Parmesan cheese; mix to combine.
  9. Season with salt and pepper.