Risotto with Peas
Servings
2Serving size
about 1 1/2 cupsThis recipe can easily be multiplied and leftovers are fair. Reheat gently.
Ingredients
| 1 tsp. Olive oil |
| 1/2 large White onions (diced) |
| 1/2 cup Arborio rice |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1 cup No salt added vegetable stock (or no salt added chicken stock) |
| 3 cup Water |
| 2/3 cup Frozen peas |
| 1 ounce Parmesan cheese (grated) |
Instructions
Add the arborio rice and stir. Cook for about 2 minutes and then add the salt and pepper. Add the chicken stock and enough water to cover the rice. Simmer on medium, partially covered for about 15 minutes. Check to see how close the rice is to being done and add more water if needed. The rice is done when it is still slightly firm but there is no grainy texture when chewed.
Add the peas and Parmigiano. Add a little more water if needed and cook for about 3 - 5 minutes until the peas are heated through.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
I have a lot of risotto dishes on the website that are complete meals. I love to serve risotto with other main course recipes, however. This Risotto with Peas goes especially good with fish.
Of note, there’s over 500 mg of sodium in this dish. While this is more than I generally like to use for side dishes, the recipe does work for both a starch and a veggie. Rice is just that way – it takes a little bit more salt to make the flavor pop and the recipe taste great.