Risotto With Fresh Peas
If you want to add more gluten free recipes to your recipe box, Risotto With Fresh Peas might be a recipe you should try. This recipe makes 6 servings with 506 calories, 17g of protein, and 19g of fat each. For $2.35 per serving, this recipe covers 17% of your daily requirements of vitamins and mine
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 8 cups chicken stock
- 0.25 cup butter
- 2 tablespoons extra virgin olive oil
- 2 cups onions
- 2 garlic cloves
- 1.5 cups arborio rice
- 0.6666667 cup wine
- 0.75 cup peas
- 0.6666667 cup parmesan
- 1 bay leaf
- 6 servings salt and pepper
Instructions
- 1
Melt butter in heavy large saucepan over medium heat, add evo, bay leaf and onions. Season with salt and pepper. Cook until onions are translucent.
- 2
Add minced garlic.
- 3
Saute until tender, roughly 8 minutes.
- 4
Stir in the rice and toast it for a few minutes.
- 5
Add wine, cook until the liquid is absorbed, stirring often, about 2 minutes.
- 6
Add 1 cup of HOT chicken broth at a time, making sure the liquid is absorbed, stirring often. This process should be done over medium low heat and will take about 28 minutes.
- 7
Add 1 cup of chicken broth roughly every 3 minutes. Cook the rice until tender and mixture is creamy.
- 8
Continue to stir in the peas, Parmesan, salt and pepper to taste. Cook until the mixture has absorbed all the liquid. It will double in size.
- 9
Let cool and don't eat it all. For some reason, the mixture doesn't last long around my house.