Parmesan-pea risotto
13
Points®
Total time: 43 min • Prep: 18 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
This risotto all comes together in just one pot. First, the aromatics (onion and garlic) are cooked down a bit just until softened, then you stir in the arborio rice, our favorite type to make risotto. The risotto is thickened by adding chicken broth a little bit at a time, stirring until it's absorbed. It'll take about 20 minutes of stirring at the stove; that's why this recipe may seem a little more labor-intensive, but the rich, creamy result is well worth the effort. At the end, simply fold in peas, Parmesan cheese, butter, and a bunch of fresh parsley for even more color and flavor. For a perfect springtime dinner, pair the risotto with a tender green salad. Alternatively, a half portion makes a great side dish for lamb or chicken.
Ingredients
Olive oil
2 tsp
Uncooked onion(s)
1 medium
Garlic
2 medium clove(s)
Uncooked arborio rice
1.5 cup(s)
Reduced-sodium chicken broth
5 cup(s)
Bay leaf
2 leaf/leaves
Frozen green peas
1 cup(s)
Fresh parsley
0.25 cup(s)
Grated Parmesan cheese
4 Tbsp
Light butter
2 Tbsp
Table salt
0.125 tsp
Black pepper
0.125 tsp
Instructions
1
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.
2
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).
3
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.
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