Total Time
50mins
Prep 10 mins
Cook 40 mins

Simple and delicious. I've added chicken to this and had a complete meal.

Ingredients Nutrition

Directions

  1. Heat oil in a 3-1/2 quart sauté pan over medium heat.
  2. Add onion and garlic.
  3. Cook, stirring often, until onion is soft but not browned, about 4- 5 minutes.
  4. Add rice.
  5. Cook, stirring, until grains look opaque, about 2- 3 minutes.
  6. Add broth, wine and frozen peas.
  7. Stir to combine.
  8. Increase heat to medium-high, cover and bring to a boil, stirring often.
  9. Reduce heat to low and simmer, uncovered.
  10. Stir occasionally.
  11. Cook until rice is tender and almost all of the broth has been absorbed, about 25- 30 minutes.
  12. Rice should be tender but not mushy.
  13. Remove from heat.
  14. Add cheese and stir to combine.
  15. Season with salt and pepper if desired.
  16. Serve warm, with additional grated cheese to top if desired.
Most Helpful

Delicious, quick and easy side that tastes like it was a lot of work! I made it just as described, but left out the wine as I only had some red at home LOL. This is terrific and will go on my regular rotation. Thanks for a winner Mermaidmagic!

~Leslie~ January 10, 2007

This is wonderful risotto, Mermaidmagic! I used a slightly different technique than the instructions stated. When adding the chicken broth, I added about 1/2 cup at a time and stirred over med-high heat until absorbed, adding more chicken broth (1/2 cup at a time) and stirring until all was added. The results were delicious! Just the right amount of cheese n' peas ; ) Thanks for a delightful addition to our supper tonight!

Bev January 24, 2005

This was really good ... I think next time I'll use vegetable broth because the chicken flavor really came through - may be because I used home made broth! :)

Just the 2 of us November 19, 2008