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.
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
- Heat the broth in a covered pot. Keep it warm, but it doesn’t need to boil.
- 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.
- 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.
- 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.
- Once the rice is the right consistency, stir in the peas, parsley, and cheese. Season to taste with salt and pepper. Serve immediately.