Rice
Risotto with Peas and Parmesan
Creamy arborio rice stirred slowly with warm broth, sweet peas, lemon zest and plenty of Parmesan.
- Prep
- 10 mins
- Cook
- 35 mins
- Total
- 45 mins
- Serves
- 4
- Level
- Medium
Risotto turns creamy from the starch of arborio rice released as you stir in warm broth a ladle at a time. Keep the broth hot in a separate pot so the cooking never stops. The finished rice should be tender with a slight bite and loose enough to flow gently across the plate.
Ingredients
Serves 4
Directions
- Heat the broth in a saucepan until steaming and keep it on low heat.
- Melt 1 tablespoon butter with the oil in a wide, heavy pot over medium heat. Cook the shallot 3 to 4 minutes until soft. Add the garlic for 30 seconds.
- Add the rice and stir 2 minutes until the edges turn translucent. Pour in the wine and stir until absorbed.
- Add the broth one ladleful (about 1/2 cup) at a time, stirring often and letting each addition mostly absorb before adding the next. Continue 20 to 25 minutes.
- Stir in the peas for the last 3 minutes. The rice is done when creamy and tender with a slight bite in the center.
- Off the heat, stir in the remaining butter, Parmesan, lemon zest, salt and pepper. Let it rest 2 minutes and serve right away.
Tips and make-ahead notes
- Traditional Parmesan is made with animal rennet; for a strictly vegetarian dish, use a cheese labeled vegetarian.
- If it thickens as it sits, stir in a splash of warm broth.
- Cold leftovers form tasty fried rice cakes in a hot buttered pan.
Nutrition per serving
- Calories
- 420
- Carbohydrates
- 60g
- Protein
- 13g
- Fat
- 14g
- Fiber
- 3g
- Sodium
- 980mg
Estimated. Values change with brands, portion sizes and substitutions.
