adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Risotto con piselli (risotto with green peas)
0 Likes
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Northern Italian risotto with vibrant peas, rich cheese, and aromatic wine.
Ingredients:
  • 1L (4 cups) vegetable or chicken style liquid stock
  • Pinch of saffron threads
  • 330g (1 1/2 cups) arborio rice
  • 125ml (1/2 cup) dry white wine
  • 150g (1 cup) frozen peas, thawed
  • 25g (1/3 cup) finely grated parmesan
  • 20g butter, chopped
  • Finely grated parmesan, extra, to serve
Instructions:
  • In a medium saucepan over high heat, combine the stock and saffron. Bring to a quick boil, then lower the heat to maintain a gentle simmer.
  • In a large saucepan over medium heat, warm the oil. Sauté the onion and garlic for 5 minutes until the onion is soft. Stir in the rice and cook for 1 minute until the grains glisten. Pour in the wine and cook until the liquid is reduced by half.
  • Pour the stock mixture into the rice and stir until absorbed. Gradually add stock, 80ml (1/3 cup) at a time, stirring continuously until the rice is creamy and al dente, about 20 minutes. Stir in peas with the final addition of stock.
  • Take the pot off the heat. Gently fold in the Parmesan cheese, then season with a pinch of salt and pepper. Serve the risotto in bowls and garnish with butter and extra Parmesan cheese.

Similar Recipes