48
Risotto with Peas and Parmesan Serves: 4
Ingredients:
1 tablespoon olive oil
1 tablespoon olive oil
1 small onion, nely chopped
2 cloves garlic, nely chopped
1 cup uncooked Arborio rice
4 cups chicken broth or stock
½ cup frozen peas, thawed
¼-½ teaspoon lemon zest (optional)
Salt and ground black pepper to taste
¼ cup nely shredded Parmesan cheese
Directions:
1. Using a large saucepan, set PIC to Medium-High (375˚F) and add oil.
2. Add onion and cook for about 3 minutes, stirring occasionally.
3. Stir in garlic and cook until aromatic.
4. Add rice and cook for 1 minute, stirring frequently.
5. Stir broth in 1-cup increments to mixture and do not add next cup until
previous cup of liquid is absorbed.
6. Reduce temperature to Medium (275˚F).
7. Cook rice for 20-25 minutes, stirring frequently.
8. Remove pan from PIC and stir in peas and lemon zest.
9. Season with salt and pepper and top with Parmesan and scallions.
To Next Page
Loading...
