Risotto with Peas

Categories: rice, sides

Ingredients

• 3 1/2 cups chicken broth
• 2 tablespoons butter, divided
• 1-2 tablespoons extra virgin olive oil
• 3-4 garlic cloves (depending on size and garlic preference), minced
• 1 small onion, chopped fairly fine
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 2/3 cup frozen green peas, thawed
• 1/2 cup grated parmesan cheese
• Salt and pepper, to taste
• 1/4 cup chopped fresh parsley, optional

Directions

1. Bring chicken broth to a boil in a small saucepan; keep warm over very low heat.

2. Melt 1 tablespoon of butter and olive oil in a large saucepan over medium heat. Add onion and sauté until soft and translucent, about 6 or 7 minutes. Add garlic and sauté 1 to 2 minutes longer. It’s important not to add the garlic too early; you don’t want it to become overly browned.

3. Add rice and stir to coat. Cook 2 minutes to toast the rice. Add the wine and stir until all the wine is absorbed, 1 to 2 minutes. Ladle in ¾ cup warmed broth and stir. Lower heat to medium-low, and stir often, until the broth is absorbed. This takes about 6-8 minutes.

4. Continue adding broth, ¾ cup at a time, making sure that all the broth is absorbed before adding in more. This should take between 25-35 minutes.

5. When almost all of the last bit of broth is absorbed, stir in peas and continue cooking until all the broth is absorbed and the peas are cooked through. Stir in remaining tablespoon of butter, parmesan cheese, salt, pepper and parsley (if using). Taste and adjust seasons accordingly. Serve immediately with additional cheese if desired.

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