Pea and Green Onion Risotto
A deliciously creamy risotto with made with peas, green onion, lemon and Parmesan cheese.
servings: 4 to 6 servings
total time: 30 minutes
recipe by: Frankie
Ingredients
- 2 quarts chicken broth
- 2 TBSP olive oil
- 2 cups Arborio rice
- 1 bunch green onions, thinly sliced
- 1 clove garlic, peeled and minced
- 1/2 cup white wine
- 2 TBSP unsalted butter
- 1/2 cup fresh grated Parmesan
- 1 cup frozen peas, thawed
- 1 TBSP lemon juice
- salt & pepper
Directions
- Heat the chicken broth in a saucepan and keep warm over low heat.
- In a separate large saucepan heat the oil over medium heat. Add the rice, green onions and garlic, stir while cooking for about 1 minute or until garlic becomes fragrant.
- Add the wine and cook while stirring until the wine is absorbed.
- Carefully pour in 1 cup of the broth and stir constantly until broth is absorbed. Continue adding a ladle full of broth every couple minutes until all the broth is used, about 25 minutes, stirring constantly during the entire cooking time. Rice should be creamy when finished.
- Take the rice off the heat and stir in the butter, Parmesan cheese, peas and lemon juice. Add salt and pepper to taste.
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