Close
Tweet
Ingredients
| salted butter: 3 Tbl |
| green onions - spring or scallion: 2 whole onions (thinly sliced) |
| red bell pepper: 1/4 pepper (diced) |
| Arborio rice: 1 cup |
| chicken broth: 4 cups |
| frozen peas: 2 cups |
| snow peas: 1 cup |
| parsley: 2 Tbl (fresh//minced) |
| black pepper: 1/4 tsp |
| grated parmesan cheese: 1/2 cup |
Risotto With Peas
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
30 min -
Servings
4 serving(s)
Tags
- 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.