Recipes - print - Risotto with Peas

Risotto with Peas - Recipe

A delicious variation of the classic Italian rice dish flavored with peas, beef broth, and fresh herbs.
view recipe online:
Risotto with Peas Recipe
  • 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.
Prep Time: 15 minutes
Cook Time: 45 minutes
Container: a heavy, deep skillet
Servings: 4
-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