Red Wine Risotto With Peas

Recipe by Nana Lee
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring the broth to a simmer over medium-high heat.
  • Cover the broth and keep it warm over very low heat.
  • Melt the butter in a heavy large saucepan over medium heat.
  • Add the onion and saute until translucent, about 8 minutes.
  • Stir in the garlic and saute for 30 seconds.
  • Stir in the rice and cook for about 2 minutes until the rice is toasted.
  • Add the wine and stir until it is absorbed, about 1 minute.
  • Add 3/4 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 6 minutes.
  • Repeat, adding 3/4 cup of hot broth 2 more times, stirring often, about 12 minutes longer.
  • At this point, the risotto can be made 4 hours ahead.
  • Refrigerate the risotto (the rice will still be firm) and remaining broth, uncovered, until cool, then cover and keep them refrigerated until ready to proceed.
  • Bring the remaining broth to a simmer, then cover and keep it warm over very low heat.
  • Stir 3/4 cup of hot broth into the partially cooked risotto over medium heat until the broth is absorbed and the risotto is hot, about 3 minutes.
  • Add the remaining broth and simmer until the rice is just tender and the mixture is creamy, about 5 minutes longer.
  • Stir in the peas and parsley.
  • Add the 1/2 cup of Parmesan.
  • Season, to taste, with salt and pepper. Spoon the risotto into bowls.
  • Sprinkle additional cheese over and serve.
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