Pea and Parmesan Risotto 

You may remember back in October, I made arancini which was one of my favorite foods from my trip to Italy. I said you start with risotto. You can use that as your risotto recipe, but this is my go-to risotto recipe. And yes, I have to have a go-to risotto recipe because my husband loves the stuff and requests it frequently. Plus, it’s easy because it uses ingredients I pretty much always have on hand.

Pea and Parmesan Risotto

1 ¾ cups Arborio rice (this is important; it really needs to be Arborio)
4 cups chicken broth, warmed in a pan
½ cup dry white wine (optional. You can substitute for ½ cup chicken broth)
1 tablespoons olive oil
1 tablespoon butter
½ leek, chopped
2 cloves garlic, minced
1 cup of frozen peas
1 cup of shredded parmesan cheese

In a large skillet over medium high heat, melt the butter and olive oil. Add the leeks and garlic and cook until soft and fragrant. Add the rice and stir around until slightly toasted.

Add the wine to the rice and stir to combine into the rice. Turn the heat down to medium and about 1 cup at a time, add the chicken broth. Wait until each cup is absorbed before adding the next one. This is a low and slow process to allow the rice to absorb all the broth and release it’s starches, giving you a really smooth and creamy risotto. Make sure you are stirring frequently throughout.

After all the broth is incorporated, add your peas and cheese. The peas should thaw quickly and the cheese will melt into the rice.

And that’s it! It makes a great side dish, especially for chicken, which is how my hubby requests it.

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4 thoughts on “Pea and Parmesan Risotto 

  1. Hi Abby! I’ve been dying to make risotto for awhile now and your recipe looks fantastic! I wanted to let you know that I’ll be making it and writing about it for my “WordPress Cooking Challenge” sometime in the next couple weeks (with a link back to your original recipe). 🙂

    Like

  2. Pingback: Pea and Parmesan Risotto at Food on the Table | quirky and wonderful

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