Description
This creamy Risotto with Peas features tender Arborio rice simmered in broth until perfectly cooked. Fresh peas and Parmesan cheese finishes the dish with a rich salty touch. Its a comfort food for a satisfying weeknight meal.
Ingredients
Scale
- 2 cups rice, for risotto
- 1/4 cup white dried mushrooms
- 1 tbsp butter
- 2 tbsp olive oil
- 1/2 cup white wine
- 1 onion
- 1 cup green peas
- 1/4 cup Parmesan
- 4 cups chicken broth
- salt, pinch, optional
- black pepper, optional
Instructions
- Sauté Onion: Begin by pouring olive oil into a frying pan and frying the thinly sliced onion until translucent and fragrant.
- Fry Rice and Mushrooms: Add the rice to the pan and fry for about 5 minutes, allowing it to absorb the flavors of the onion and oil. Then, add the white dried mushrooms and continue frying for a couple of minutes until aromatic.
- Deglaze with Wine and Broth: Pour in the white wine and chicken broth, stirring gently to combine. Allow the mixture to simmer over medium heat for about 20 minutes, stirring occasionally, until the rice is cooked through and has absorbed most of the liquid.
- Add Peas, Butter, and Parmesan: Once the rice is cooked to your desired consistency, add the green peas, butter, and grated Parmesan cheese to the pan. Stir well to incorporate all the ingredients and continue cooking for an additional 5 minutes, allowing the peas to heat through and the flavors to meld together.
- Serve: Once the risotto is creamy and heated through, remove it from the heat and serve immediately, garnishing with additional Parmesan cheese and freshly ground black pepper if desired.
- Prep Time: 10
- Cook Time: 30
- Category: Main Course
- Cuisine: American, Italian
Nutrition
- Serving Size:
- Calories: 740
- Sugar: 9.2 g
- Sodium: 2144.2 mg
- Fat: 24.3 g
- Carbohydrates: 84.5 g
- Fiber: 10.8 g
- Protein: 32.3 g
- Cholesterol: 32.4 mg