Risotto With Peas And Herbs
This tasty peas and herbs recipe is just the tip of the iceberg when it comes to what you can do with risotto. What will be your family’s favorite “add in”?
1 cup risotto
Cook time: 30min
4 cups water
4 cups chicken broth, low sodium
4 tablespoons butter, divided (2 tablespoons + 2 tablespoons)
2 tablespoons olive oil
1 medium (110g) onion, diced
1 ½ ounces (42 g) Parmigiano-Reggiano cheese
2 cups (360 g) Arborio rice, (or short-grain white rice, enriched), uncooked
1 ½ fluid ounces white Burgundy or other white wine
10 ounces peas, frozen
2 tablespoons Italian parsley, fresh, chopped
3 tablespoons basil, fresh, chopped
Kosher salt (optional)
- Combine the water and chicken broth and heat in a medium saucepan over medium-high heat until boiling. Reduce heat to low. Cover and simmer until ready to use.
- Heat 2 tablespoons of the butter and the 2 tablespoons of olive oil over medium heat in a large Dutch oven or stockpot.
- Add the onion and cook, reduce heat. Stir occasionally and cook, about 10 minutes, or until onions are translucent.
- Grate the cheese while the onion is cooking. Set aside.
- Stir in the rice when onions are softened.
- Continue stirring slowly over medium-high heat until the butter and onion mixture coats each grain of rice and the rice is glistening.
- Stir in the white wine and continue stirring until it is completely absorbed.
- Pour a ladle of water or broth into the rice.
- Stir the rice continuously with a long-handled spoon until the broth is absorbed.
- Add more broth, one ladle at a time, until the rice is cooked through with a creamy consistency, slightly soupy but not watery. Note: there may be broth mixture left over.
- Add the green peas with the remaining 2 tablespoons of butter. Stir in the grated cheese to taste, combine well.
- Stir in chopped parsley and basil.
- Adjust seasoning with salt (if using).
- Serve the risotto immediately—risotto does not hold for any length of time.