Colorful risotto, creamy and tasty.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cups Arborio rice
- 1 ½ cup white wine
- 4 cups vegetable or chicken broth
- 2 ½ cups frozen peas (of course, you can use fresh peas if they are in season, and you don’t mind shelling)
- 1 cup freshly grated Parmesan
- 1 tablespoon unsalted butter
- Salt and black pepper
Instructions
Cook the peas in a bowl covered in water for 5 minutes in the microwave. Set aside.
Heat the oil in a large skillet or saucepan over medium heat. Add the onion and sauté until translucent, about 5 minutes.
Add the rice and stir until coated and slightly toasted, a few minutes. Add the wine and stir until all the liquid is absorbed.
Add the broth and bring to a boil. Then reduce heat to low and cover. Cook until the liquids are absorbed, about 20 minutes.
Puree two cups of peas using a hand blender or a food processor. Fold into the risotto gently. Fold in the remaining whole peas. Season with salt and pepper to taste.
Stir in the butter and parmesan and serve immediately.
