Risotto with Peas Recipe

A delicious variation of the classic Italian rice dish flavored with peas, beef broth, and fresh herbs.
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SERVINGS
4
Ingredients
  • 1/3 cup olive oil, extra virgin
  • 1 tablespoon butter, unsalted
  • 1 medium onion (white or yellow), diced fine
  • 2 shallots, diced fine
  • 2 cups rice
  • 1 cup Pinot Grigio wine (dry white wine)
  • 5 1/2 cups hot beef broth
  • 1 cup frozen peas
  • Salt and pepper
  • Garnish: chopped fresh parsley, chopped fresh basil, shredded fresh Parmesan cheese
Container:a heavy, deep skillet
Directions
PREP
15 mins
COOK
45 mins
READY IN
1 hr
  • Over medium low heat, cook oil, butter, shallots and onions for approximately 4 minutes. Add 2/3 cup of warm broth, stirring often until mixture has a soft and creamy texture (approximately 15 minutes). Stir in rice. Continue to cook for an additional 2 to 3 minutes, stirring constantly. Add wine and  continue to cook until wine has evaporated.
  • Still over low heat, pour in 2/3 cup of hot broth. Stir constantly. When moisture has been absorbed, pour in an additional 2/3 cup of hot broth. Stir constantly. When that moisture has been absorbed, add additional 2/3 cup of hot broth. Stir constantly. Repeat until broth is gone.
  • While rice is cooking, bring 3 cups of water to a boil. Add frozen peas to water. Blanche peas for 1-2 minutes. Remove from water and drain.
  • Stir peas into risotto. Season to taste. Garnish, if desired, and serve immediately.
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