Risotto With Tomatoes And Peas Recipe

Name: Risotto With Tomatoes And Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2T olive oil; One medium onion, minced; Two cloves garlic, minced; 2t fresh rosemary, minced; 1t hot pepper flakes; 1 can chopped tomatoes; 11/2 cups Arborio Rice; 1 quart veg. stock, kept hot on a low burner; 11/2 cups frozen peas; Zest of half a lemon; Juice of half a lemon; 1T butter; 1/4 cup grated parmesan cheese plus extra to pass at the table; 3T cream cheese; Salt and papper to taste

Servings: persons

2T olive oil
One medium onion, minced
Two cloves garlic, minced
2t fresh rosemary, minced
1t hot pepper flakes
1 can chopped tomatoes
11/2 cups Arborio Rice
1 quart veg. stock, kept hot on a low burner
11/2 cups frozen peas
Zest of half a lemon
Juice of half a lemon
1T butter
1/4 cup grated parmesan cheese plus extra to pass at the table
3T cream cheese
Salt and papper to taste

1
Heat oil over medium heat in a heavy-bottomed pot. Sautee onion until translucent, about 5 minutes. Add garlic, rosemary, and hot pepper flakes and cook for 2 minutes. Add tomatoes and salt and pepper to taste. Cook for 5 minutes. Add rice and stir it into the tomatoes with a wooden spoon. Add 1/2 cup of stock and stir until liquid is absorbed. Continue adding liquid in 1/2 cup increments, stirring after each addition until liquid is absorbed. (If you run out of stock before the risotto is done, continue to cook, adding hot water in place of stock.) After about 25 minutes, when rice is creamy, but still a bit al dente, add the peas, lemon zest and juice and cook for 1-2 minutes or just until the peas are warmed through. Remove pot from the heat and vigorously stir in cheese and butter. Season with salt and pepper. Serve immediately on warmed plates with a bit of shaved parmesan and a sprig of rosemary.
2
NOTES:
3
I added the cream cheese because I had it on hand. It adds a nice, creamy taste to the risotto, but it can be replaced by an additional 1/4 cup of parmesan. Ricotta or mascarpone cheese would also add a nice touch.
4
Also, I like to bring a newspaper into the kitchen with me so that I don't get bored stirring. In between stirs is also a great time to prepare a nice crisp leafy salad-the perfect accompaniment to the creamy, warm risotto.

2180

kcal

Calories

103

Fat

267

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 15 ingredients. The key ingredients include: 2T olive oil, One medium onion, minced, Two cloves garlic, minced, 2t fresh rosemary, minced, and more.

Yes, Risotto With Tomatoes And Peas falls under the General 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 Tomatoes And Peas

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