Risotto With Fresh Peas – a delicious recipe with chicken stock, butter, extra-virgin olive oil, onions, garlic, arborio rice. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
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. Add minced garlic. Saute until tender, roughly 8 minutes.
2
Stir in the rice and toast it for a few minutes. Add wine, cook until the liquid is absorbed, stirring often, about 2 minutes. 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. Add 1 cup of chicken broth roughly every 3 minutes. Cook the rice until tender and mixture is creamy.
3
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. Let cool and don't eat it all. For some reason, the mixture doesn't last long around my house.
1441
kcal
Calories
44
g
Fat
89
g
Carbs
167
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 8 cups chicken stock, 1/4 cup butter, 2 tablespoons extra-virgin olive oil, 2 cups finely chopped onions, and more.
Yes, Risotto With Fresh Peas falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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