Feed Me That logoWhere dinner gets done
previousnext


Title: % Risotto with Peas and Parmigiano, Northern
Categories: Italian Vegetarian
Yield: 4 -6 guess

BIBA'S ITALIAN KITCHEN, TLC
5tbUnsalted butter
1smOnion, minced
2cArborio
1cDry white wine
6cChicken broth
1cPeas
1tbButter
1cParmesan

Total cooking time: 15-18 mins. Saute onion in butter until soft and translucent. Add arborio; stir to coat. Add wine; reduce by turning heat to high. Add 1c broth, stirring constantly; lower heat. Add 1/2c broth at a time when arborio appears dry, while constantly stirring. Toward the end of cooking time, add peas, butter and Parmesan. The risotto should be moist and juicy but not soupy. Don't add too much broth.

Delicious. I cut butter to 3T. You can pretty much do whatever you want to with risotto. I didn't have white wine-- did a splash of red and it made the rice turn purple, so I didn't continue with it and we didn't miss the wine.

previousnext