Rice and Pea Risotto / Risi e Bisi
Creamy risotto made with butter, onion, rice, chicken broth, and peas.
Ingredients
unsalted butter
6 tbsp
onion (chopped)
3/4 cup
rice (uncooked)
1 1/2 cup
chicken broth (heated)
4 1/2 cup
fresh or frozen peas (thaw if frozen)
2 cups or 1 10-oz package
salt and pepper
to taste
fresh parsley (chopped)
1 tbsp
Parmesan cheese (grated)
1/2 cup
Instructions
1
Sauté the onions
In a large pot, melt 4 tablespoons of the butter over medium heat. When the butter sizzles, add the onion, stir to coat, reduce the heat to low, and cook, stirring, for 5 minutes.
2
Add the rice
Add the rice and stir occasionally until the rice is no longer translucent.
3
Add a portion of the broth
Add 1/2 cup of the broth, stir, and cook for about 2 minutes.
4
Add the peas and more broth
Add the peas, 2 cups of broth, and the salt and pepper. Cover and bring to a boil over high heat. Reduce the heat to medium and stir occasionally with a fork until all the broth is absorbed.
5
Add the remaining broth in batches
Add 1 cup of the broth. Once it is absorbed, add the last of the broth and cook until the rice and peas are tender, about 15 to 20 minutes.
6
Finish with herbs and cheese
Stir in the parsley, Parmesan, and the remaining butter. Gently combine and serve immediately in soup bowls.
