Risotto With Peas

"Simple and delicious. I've added chicken to this and had a complete meal."
 
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photo by mikey  ev photo by mikey  ev
photo by mikey ev
photo by Leslie photo by Leslie
Ready In:
50mins
Ingredients:
9
Serves:
8
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ingredients

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directions

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

Questions & Replies

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Reviews

  1. Leslie
    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!
     
  2. Bev I Am
    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!
     
  3. Just the 2 of us
    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! :)
     
  4. mikey  ev
    We really enjoyed this risotto! It was the first time we have attempted risotto, and used short-grained brown rice instead of arborio. We added more liquid after about half an hour and then covered the pan. The flavor is great and we'll try it with arborio next time. Thanks!
     
  5. chefnicole
    Very yummy risotto mermaid. It was my first time making risotto as well, and it went swimmingly! I also used the same method as Bev, by only adding 1/2 a cup at a time, and it turned out great! Thanks for a great supper idea.
     
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Tweaks

  1. mikey  ev
    We really enjoyed this risotto! It was the first time we have attempted risotto, and used short-grained brown rice instead of arborio. We added more liquid after about half an hour and then covered the pan. The flavor is great and we'll try it with arborio next time. Thanks!
     

RECIPE SUBMITTED BY

I was born and raised in Boston and continue to live here still. I met my hubby in 1986 and we've been together ever since. We have two children and my family is my passion. Pet peeves? Rudeness, laziness, greed, hatred, and bad manners of any kind. And for some reason, I can't stand listening to someone whistle!
 
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