Risotto with peas
This risotto with peas combines very simple ingredients for a very special meal.
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Servings: 4 people
Calories: 566kcal
Ingredients
- 1 1/3 cups Arborio rice
- 1 piece Onions chopped
- 125 grams Butter
- 1 tbsp Olive oil
- 1/2 Red or White wine
- 1 liter Meat or Vegetable broth
Instructions
- In a saucepan, sauté onion, butter, and olive oil for a few minutes. Do this until the onions become soft and a bit golden.
- Add the rice and mix well. Make sure to coat all the rice grains with the butter and oil. So toast the rice with the mixture for a couple of minutes or so. This technique is called tostatura in Italian.
- Then, slowly add the wine into the mix. Let this simmer over medium low heat until the wine is absorbed by the rice. The wine will add a deliciously decadent flavor to your rice. This is what makes risotto dishes quite flavorful.
- Here, it gets a bit tricky. Once the wine is almost all gone, slowly add a small amount of the broth. Stir until the broth is absorbed by the rice.
- Once the liquid looks like most of it has been absorbed, add a bit more of the broth again. Do this several times, and in small amounts, until the rice is cooked and the surrounding mixture looks creamy.
- Remove from heat and add cubes of butter and some grated Parmesan cheese. Let that settle for a few minutes before stirring it. And if you prefer, you can also add salt and pepper, to taste.
- Serve on a warm flat plate and garnish with a few dashes more of Parmesan cheese.
Notes
Use a rice cooker with a risotto option for faster turnaround.
Calories: 566kcal | Carbohydrates: 61g | Protein: 4g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 67mg | Sodium: 1260mg | Potassium: 157mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1315IU | Vitamin C: 2.1mg | Calcium: 22mg | Iron: 3.1mg
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