Risotto With Peas (France)

Sydney Mike's Note:

A variant of this recipe was found on cooking-french.com.

• Total Time: 20 mins
• Prep Time: 5 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 1 tablespoon unsalted butter
• 1 medium onion, diced small
• 2 cups white rice
• 4 cups chicken broth
• 1 cup water
• 1/3 cup peas

Directions:

1. In a sauce pan, melt butter, then add onion & cook, stirring until onion is translucent.
2. Add rice & stir for 2 minutes.
3. In a separate pan warm the chicken broth & water, stirring to blend well.
4. Slowly pour the chicken broth on top of the rice, using just enough to cover it without drowning it!
5. Cook on medium-low heat, stirring occasionally until the water has been absorbed by it, about 6 minutes.
6. Add additional broth&water, again just covering the rice, & add 1/3 cup of peas, then continue to cook, stirring occasionally for another 6 minutes, before serving.

Reviews

[sofie-a-toast]

I gotta admit I was a little skeptical of how easy this risotto recipe was compared to every other one I've seen but apparently taste is not compromised by ease! Very delicious and flavorful! I added about 1/4 cup of parmesan on at the end because, well, I add parmesan to everything :)

[katew]

Fabulous and easy and versatile too. I added some mushrooms and even the children raved !!!

[ElaineAnn]

Made half the recipe as posted. This is an easy and delicious side dish. I used frozen baby peas and added just to heat at the end of cooking so they stayed a little crunchy. Thanks for posting Sid. Made for I Recommend Tag Game.