Pea Risotto

Pea Risotto

Ingredients

• 1 1/2 cups arborio rice
• 1 quart chicken stock
• 1/2 cup white wine
• 1/2 red onion, chopped
• 1 garlic, chopped
• 1 tablespoon oil
• 1 tablespoon butter
• 1 cup frozen peas
• 1/4 cup grated parmesan cheese
• salt and pepper

Directions

1. Heat the stock to a simmer in a saucepan.

2. In a large saucepan, heat oil and butter over medium heat. When the oil becomes hot add the onion and garlic. Saute for 2-3 minutes or until slightly translucent.

3. Add the white wine to the pan and let reduce to about half. Add the rice and stir to blend. 

4. Add a ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed. When rice appears almost dry, add another ladle of stock and repeat the process. Keep stirring this will give it a creamy consistency. 

5. Continue adding ladles of stock and stirring the rice while the liquid is absorbed for about 20-30 minutes or until the grains are tender but still firm to the bite, without being crunchy. If you run out of stock and the risotto is not done you can finish it by adding hot water and stirring until it is absorbed. 

6. Stir in the peas, parmesan cheese and season with salt and pepper. Serve immediately

*This was a great side dish to go with my Pan Seared Scallops! 

- Tara