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Risotto With Peas

fast.cook's picture
  Olive oil 2 Teaspoon
  Shallots 4 Medium, thinly sliced
  Arborio rice 1 Cup (16 tbs)
  Freshly ground pepper 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Saffron 1⁄4 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.

Recipe Summary

Stir Fried
Cook Time: 
25 Minutes

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