- Total Time
For a perfect springtime dinner, pair our rich, creamy risotto with a tender green salad. Alternatively, a half portion makes a great side dish for lamb or chicken.
olive oil2 tsp
uncooked onion(s)1 medium, chopped
garlic clove(s)2 clove(s), medium, minced
uncooked arborio rice1 ½ cup(s)
reduced-sodium chicken broth5 cup(s)
bay leaf2 leaf/leaves
frozen green peas1 cup(s), thawed
fresh parsley¼ cup(s), fresh, chopped
grated Parmesan cheese4 Tbsp
light butter2 Tbsp
table salt⅛ tsp, or to taste
black pepper⅛ tsp, or to taste
- Heat oil in a large saucepan over medium heat. Add onion and garlic; sauté 2 minutes. Add rice and cook until translucent, stirring constantly, about 2 minutes.
- Add 1/2 cup of broth and bay leaves and simmer until liquid is absorbed, stirring constantly. Add remaining chicken broth, 1/2 cup at a time, waiting until liquid is absorbed before adding the next 1/2 cup (our risotto takes about 20 minutes to cook from the time the first liquid is added).
- Remove bay leaves, fold in peas and cook until hot, about 1 minute. Remove from heat; fold in parsley, Parmesan cheese and margarine. Season to taste with salt and pepper and spoon risotto into shallow bowls; serve hot. Yields about 1 1/2 cups per serving.