Risotto With Peas
Ready In: 40 mins
Serves: 4
Ingredients
- 3 tablespoons butter
- 2 green onions, thinly sliced
- 1⁄4 red bell pepper, diced
- 1 cup arborio rice
- 4 cups chicken broth
- 2 cups frozen peas
- 1 cup snow peas
- 2 tablespoons fresh parsley, minced
- 1⁄4 teaspoon ground black pepper
- 1⁄2 cup parmesan cheese, grated
Directions
- In a heavy-bottomed medium saucepan, melt the butter over medium heat.
- Stir in the onions and red pepper and fry until the onions are translucent, about 4 minutes.
- Stir in the rice, coating the grains thoroughly.
- Meanwhile, heat the chicken broth either in a large measuring cup in the microwave or in a saucepan on top of the stove.
- Keep the broth hot.
- Start adding the broth, 1/3 cup at a time, stirring after each addition until the broth has been absorbed.
- Keep adding and stirring until 3 cups of broth have been absorbed, and about 10 to 12 minutes have passed.
- Add the frozen peas and stir in 1/3 cup of broth.
- Cook, stirring and adding broth once more until only 1/3 cup is left and the rice is tender but still firm, about 8 to 10 minutes.
- Stir in the snow peas, remaining broth, parsley and pepper.
- Cook until the snow peas are bright green and still crisp, about 2 minutes.
- Stir in half of the cheese.
- Serve the risotto with a sprinkling of the remaining cheese.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off