Spring Pea Risotto
Author: Katie of Dishin & Dishes
Recipe type: Side
Serves: 6
- 2 T. olive oil
- 2 T. butter
- ½ medium onion
- 2 cloves garlic, minced fine
- 1½ c. arborio rice
- 5 cups chicken stock
- 2 cups peas (fresh or frozen)**
- 1 c. parmesan cheese
- ½ t. salt or to taste
- ½ t. black pepper
- Optional: ¼ c. heavy cream, half-and-half or whole milk
- Melt butter in sauce pan along with olive oil.
- Chop onion and add to oils.
- Saute on medium-low (don't brown) until onion is transluscent, about 5 minutes, stirring frequently.
- Add in garlic, saute another minute to release flavors.
- Add in rice, stirring constantly and saute another 2 minutes.
- Again,stirring constantly, add in chicken stock a cup at a time on medium heat until rice absorbs liquid, then add one more cup, etc.
- When adding the last cup of broth, also add the peas to allow to cook a bit.
- After the last cup of broth is absorbed, add in the cheese and stir well.
- If using cream or milk, add at the last minute and stir in.
- Taste for salt preference and add salt and pepper.
- Stir well and serve!
Recipe by Dishin & Dishes at https://www.dishinanddishes.com/spring-pea-risotto/
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