Pea and Green Onion Risotto
Servings: 4 to 6 servings
Total Time: 30 minutes
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
1. Heat the chicken broth in a saucepan and keep warm over low heat.
2. 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.
3. Add the wine and cook while stirring until the wine is absorbed.
3. 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.
4. Take the rice off the heat and stir in the butter, Parmesan cheese, peas and lemon juice. Add salt and pepper to taste.
2. 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.
3. Add the wine and cook while stirring until the wine is absorbed.
3. 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.
4. Take the rice off the heat and stir in the butter, Parmesan cheese, peas and lemon juice. Add salt and pepper to taste.
