Risotto with Peas Recipe

Submitted by RecipeTips.com

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A delicious variation of the classic Italian rice dish flavored with peas, beef broth, and fresh herbs.

Risotto with Peas Recipe (+)

Directions

Over medium low heat, cook oil, butter, shallots and onions for approximately 4 minutes. Add 2/3 cup of warm broth, stirring often until mixture has a soft and creamy texture (approximately 15 minutes). Stir in rice. Continue to cook for an additional 2 to 3 minutes, stirring constantly. Add wine and continue to cook until wine has evaporated.

Still over low heat, pour in 2/3 cup of hot broth. Stir constantly. When moisture has been absorbed, pour in an additional 2/3 cup of hot broth. Stir constantly. When that moisture has been absorbed, add additional 2/3 cup of hot broth. Stir constantly. Repeat until broth is gone.

While rice is cooking, bring 3 cups of water to a boil. Add frozen peas to water. Blanche peas for 1-2 minutes. Remove from water and drain.

Stir peas into risotto. Season to taste. Garnish, if desired, and serve immediately.

Container: a heavy, deep skillet

Prep Time: 15 minutes

Cook Time: 45 minutes

Servings: 4

Enter desired servings:

Ingredients

-		1/3 cup olive oil, extra virgin
-		1 tablespoon butter, unsalted
-		1 medium onion (white or yellow), diced fine
-		2 shallots, diced fine
-		2 cups rice
-		1 cup Pinot Grigio wine (dry white wine)
-		5 1/2 cups hot beef broth
-		1 cup frozen peas
		Salt and pepper
		Garnish: chopped fresh parsley, chopped fresh basil, shredded fresh Parmesan cheese