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Ingredients
| sweet onions: 1 (finely chopped) |
| garlic: 1 clove (minced) |
| olive oil: 1 Tbl |
| Arborio rice: 1 1/2 cups |
| chicken broth: 3 1/3 cups |
| frozen peas: 1 1/2 cups |
| parmigiano-reggiano cheese (grated): 1/2 cup |
| white wine: 3 Tbl |
| salt |
| black pepper |
Risotto With Peas
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
40 min -
Servings
8 serving(s)
Tags
- 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.