Risotto With Peas Recipe

Name: Risotto With Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 2 green onions, thinly sliced; 14 red bell pepper, diced; 1 cup arborio rice; 4 cups chicken broth; 2 cups frozen peas; 1 cup snow peas; 2 tablespoons fresh parsley, minced; ¼ teaspoon ground black pepper; ½ cup parmesan cheese, grated

Servings: persons

3 tablespoons butter
2 green onions, thinly sliced
14 red bell pepper, diced
1 cup arborio rice
4 cups chicken broth
2 cups frozen peas
1 cup snow peas
2 tablespoons fresh parsley, minced
¼ teaspoon ground black pepper
½ cup parmesan cheese, grated

1
In a heavy-bottomed medium saucepan, melt the butter over medium heat.
2
Stir in the onions and red pepper and fry until the onions are translucent, about 4 minutes.
3
Stir in the rice, coating the grains thoroughly.
4
Meanwhile, heat the chicken broth either in a large measuring cup in the microwave or in a saucepan on top of the stove.
5
Keep the broth hot.
6
Start adding the broth, 1/3 cup at a time, stirring after each addition until the broth has been absorbed.
7
Keep adding and stirring until 3 cups of broth have been absorbed, and about 10 to 12 minutes have passed.
8
Add the frozen peas and stir in 1/3 cup of broth.
9
Cook, stirring and adding broth once more until only 1/3 cup is left and the rice is tender but still firm, about 8 to 10 minutes.
10
Stir in the snow peas, remaining broth, parsley and pepper.
11
Cook until the snow peas are bright green and still crisp, about 2 minutes.
12
Stir in half of the cheese.
13
Serve the risotto with a sprinkling of the remaining cheese.

969

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons butter, 2 green onions, thinly sliced, 14 red bell pepper, diced, 1 cup arborio rice, and more.

Yes, Risotto With Peas falls under the Soups & Stews 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.

Risotto With Peas

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