Risotto With Peas and Green Onions

READY IN: 40mins
karen
Recipe by lazyme

From Bon Appetit, October 1998.

Top Review by karen

Easy and tasty risotto. I used a mix of homemade veggie stock and some chicken stock made from concentrate. I also supplemented the green onions with some regular onions as I didn't have enough. Very tasty and didn't take long to pull together while getting the rest of dinner together.

Ingredients Nutrition

Directions

  1. Melt butter in heavy large saucepan over medium heat.
  2. Add green onions and thyme and saute until onions wilt, about 1 minute.
  3. Add rice and stir to coat.
  4. Add 2 1/2 cups broth and bring to boil.
  5. Reduce heat to medium-low and simmer 15 minutes, stirring occasionally.
  6. Mix in peas.
  7. Simmer until rice is tender and mixture is creamy, adding more broth by 1/4 cup if risotto is dry and stirring often, about 5 minutes.
  8. Mix in 1/3 cup cheese; season with salt and pepper.
  9. Serve risotto, passing remaining cheese separately.

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