Risotto With Peas
|Olive oil||2 Teaspoon|
|Shallots||4 Medium, thinly sliced|
|Arborio rice||1 Cup (16 tbs)|
|Freshly ground pepper||1⁄2 Teaspoon|
|Low sodium vegetable broth||4 Cup (64 tbs)|
|Hulled peas||2 Cup (32 tbs) (Fresh Or Frozen And Thawed)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Dijon mustard||2 Teaspoon|
1 Heat the oil in a large nonstick saucepan over medium heat. Add the shallots and cook, stirring frequently, until softened, about
3 minutes. Add the rice, pepper, salt, and saffron; cook, stirring to coat, about 1 minute.
2 Add 1/4 cup of the broth. Reduce the heat and cook, stirring frequently, until the liquid has been absorbed. Continue to add the broth, 1/4 cup at a time, stirring until it is absorbed before adding more, until rice is just tender. The cooking time, from the first addition of broth, should be 25-30 minutes.
3 Stir in the peas, cheese, and mustard. Cook, stirring constantly, until the flavors are blended, about 3 minutes.