Creamy Parmesan and Pea Risotto

I guess I’ve been afraid of making it, worried that it was hard or high maintenance. Whatever the reason, I should never have let it stop me. This was one of the easiest recipes I have ever made, and it is sooo tasty! My kids told me they wish they could have it every day for lunch. Even the one who usually picks peas out of everything….Oh Happy Day!

Yesterday a friend, who is moving, gave me some of her opened pantry items that she can’t take with her. Risotto rice was one of them. I decided I was going to give this risotto thing a try.

I remembered that a few years ago a friend made me some risotto and it was really good. Her Risotto had peas and Parmesan cheese in it. I followed the basic directions on the back of the box and added peas and Parmesan cheese at the end. I also added a clove of garlic when I sauteed the onion at the beginning of the recipe.

Creamy Parmesan and Pea Risotto

 

Print

Prep time

5 mins

Cook time

25 mins

Total time

30 mins

 

Simple recipe for creamy delicious risotto. Can add almost any mix in to the simple basic recipe. I added peas, and Parmesan cheese in this recipe. I just used the grated Parmesan that comes in a canister.

Author: Maria

Serves: 4-6

Ingredients

• 1 medium onion, chopped
• 1 clove garlic, crushed
• 2 tbsp olive oil
• 4 tbsp butter
• 1½ cups Arborio rice, any rice with a high starch content will work well, Sushi rice is supposed to work great. Long grain rice will technically work, but doesn't have as much starch so it may not get quite as creamy of a texture.
• 5 cups chicken broth
• ¼ tsp turmeric, optional (I added it to make the rice a little darker yellow doesn't really effect the flavor)
• 1 cup frozen peas
• ½ cup grated Parmesan

Instructions

1. In a large sauce pan, saute the onion and garlic in the olive oil and butter for 3-5 minutes or until onions are very tender.
2. Add rice and cook for 1-2 minutes, stirring so that rice will not stick to bottom of pan and burn.
3. Add enough chicken broth to just cover rice. Simmer rice, stirring very often {every thirty seconds or so to make sure rice doesn't stick to bottom of pan}
4. Add broth as it is absorbed by rice...this process will take anywhere from 16-25 minutes. Mine took 25 minutes to absorb and for the rice to become sufficiently tender.
5. When the rice has been simmering for approx 15 minutes add the frozen peas.
6. When the rice is completely softened and the liquid is absorbed remove from heat and stir in the Parmesan cheese.

3.2.2265

This is what the box of rice I used looked like.

We really loved this risotto! We ate it for lunch with some Lunch Lady Cafeteria Rolls, but it would also make an awesome side dish with your favorite chicken and asparagus.

Enjoy!

Keep it Real!!!

Maria