Green Pea Risotto with White Wine and Parsley

I love risotto. It’s one of those dishes that people think is fancy and complicated, but it’s really not. Sure, it takes some time, but it’s not rocket science. I chose this recipe because I had all the ingredients on hand. Risotto is so versatile that you can add anything you have in your fridge — asparagus, bell peppers, mushrooms, shrimp, the list goes on.

Adapted from Giada De Laurentiis

Green Pea Risotto with White Wine and Parsley

serves 4 as a main course, 6 as a side dish

3 1/2 cups canned low-salt chicken broth (use vegetable broth for the vegetarian option)
3 tablespoons unsalted butter
1 cup finely chopped onion
2 garlic cloves, minced
1 cup arborio rice, or medium-grain white rice
1/2 cup white wine (I used chardonnay)
1/3 cup frozen peas
1/4 cup chopped fresh Italian parsley leaves
1/2 cup grated Parmesan, plus additional for garnish
Salt and freshly ground black pepper

  1. Heat the broth in a covered pot. Keep it warm, but it doesn’t need to boil.
  2. Saute the onion with the butter in a heavy pot for about 5-7 minutes over medium heat. Add the garlic and rice and cook for another 3 minutes.
  3. Turn the heat down to medium-low and add the wine and about 3 ladles of warm broth (or enough to cover the rice). Most recipes say to stir constantly, but I find it’s alright to stir a bit once you add the broth and then let it simmer until most of the broth is evaporated.
  4. Continue to add about 3 ladles of warm broth, stir to incorporate, then let it simmer to absorb the broth. Continue this process for about 20-30 minutes. Taste the rice starting at 20 minutes to see if it’s creamy but still has a slight bite to it. If not, add more broth and let it absorb, then taste again.
  5. Once the rice is the right consistency, stir in the peas, parsley, and cheese. Season to taste with salt and pepper. Serve immediately.
You know its time to add more broth when you scrape a spatula across the bottom and it leaves space. If liquid rushes in, then wait a bit to add more broth.

You know it's time to add more broth when you scrape a spatula across the bottom and it leaves a trail. If liquid rushes in, then wait a bit to add more broth.

All the ingredients are ready ahead of time for the risotto

All the ingredients are ready ahead of time for the risotto

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