Risotto with Peas

By Ira

Risotto with peas

Risotto is the perfect comfort food on a Friday night. It does take half an hour to make but I don’t spend all my time at the stove stirring. It is important to stir the rice at the beginning but afterwards, I stir half of the time and then do other things the rest of the time, like making individual chocolate pudding for dessert (another comfort food, recipe coming soon!)

I like making different kinds of risottos, with mushrooms, asparagus, etc.. and sometimes I make very simple ones such as this one, just with frozen peas.

Serves 4

  • 2 Tbspns butter
  • 1 large onion finely chopped
  • 1 1/2 cups risotto rice, such as Arborio or Carnaroli
  • 1/4 cup dry wine or extra dry white vermouth (I prefer the vermouth as it doesn’t give an acidic taste like white wine does, but rather a sweet one)
  • 1 quart chicken stock
  • 2 cups frozen peas (can use more if you like)
  • 1/2 cup grated Parmesan or pecorino
  • Salt & Pepper
In a medium saucepan, heat up the chicken stock and check its seasonings. Keep it at a slow simmer. You will need this to add to the rice one ladle at a time as shown below.

Add butter

In a preheated pan, melt the butter,

Add onions

add the onions and sautee them for a few minutes while stirring from time to time

Onions softened

until the onions are soft.

Add risotto rice

Add the risotto rice to the onions and stir for 2 minutes until it becomes translucent,

Add wine / vermouth

then add the wine / vermouth until liquid is absorbed. Add 1 ladle of chicken stock and stir until it is absorbed.

Stir rice with stock

Continue doing so one ladle at a time. So, you’ll be adding one ladle of stock, stir until absorbed, then add another ladle of stock, and so on until the rice is cooked to your liking. It should not be mushy but also have no crunch.

Add peas

A few minutes before the rice is done, add the peas. At the end, stir in the parmesan and serve immediately.

Risotto with peas

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