1 tablespoon olive oil
1 onion (about 8 oz.), peeled and finely chopped
2 cups Arborio rice
1/2 cup dry white wine
About 5 1/2 cups chicken stock
8 oz shelled fresh peas
1/2 cup shredded parmesan cheese
Salt and pepper
Pour olive oil into a pan over medium-high heat; when hot, add onion and stir often until limp, about 5 minutes. Add rice and stir until opaque, about 3 minutes.
Add wine and stir until absorbed, 1 to 2 minutes. Add 5 1/2 cups stock, about a cup at a time, stirring after each addition until almost absorbed, 25 to 30 minutes total; stir in peas with the second cup of stock. If risotto is thicker than desired, stir in a little more broth. Stir in cheese and add salt and pepper to taste.
Pour olive oil into a pan over medium-high heat; when hot, add onion and stir often until limp, about 5 minutes. Add rice and stir until opaque, about 3 minutes.
Add wine and stir until absorbed, 1 to 2 minutes. Add 5 1/2 cups stock, about a cup at a time, stirring after each addition until almost absorbed, 25 to 30 minutes total; stir in peas with the second cup of stock. If risotto is thicker than desired, stir in a little more broth. Stir in cheese and add salt and pepper to taste.
To make this totally vegetarian use a good vegetable stock.
2 comments:
That looks lovely WR....Thanks for providing the recipe. Amy xxx
Your pea risotto looks delish :)
Rosie x
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