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Risotto With Fresh Peas

Name: Risotto With Fresh Peas
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Ingredients: 8 cups chicken stock; 1/4 cup butter; 2 tablespoons extra virgin olive oil; 2 cups finely chopped onions; 2 garlic cloves, minced; 1 1/2 cups Arborio Rice; 2/3 cup dry white wine; 3/4 cup peas; 2/3 cup grated Parmesan; 1 bay leaf; Salt and pepper

By Foodista45 min6 servings

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 minerals. This recipe is liked by 2 foodies and cooks. It is brought to you by Foodista. If you have salt and pepper, butter, onions, and a few other ingredients on hand, you can make it. It works best as a main course, and is done in about 45 minutes. It is an affordable recipe for fans of Mediterranea

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.