Chicken Risotto

By akselden

Ingredients

• 1 1/4 cups Williams-Sonoma Chicken or Vegetable Stock
• 3 3/4 cups water
• 2 Tbs. butter
• 1 / cup thinly sliced green onion
• 2 cups rice
• 2 cups shelled green peas
• 1 cup hot broth
• 1 oz. butter
• 1/2 cup Parmesan cheese
• Salt and Pepper

Preparation

Step 1

Combine 1 1/4 cups Williams-Sonoma Chicken or Vegetable Stock and 3 3/4 cups water In a saucepan. Bring to a Simmer, keep warm over low heat. In a large saucepan over moderate heat, melt 2Tbs. butter. Add 1/3 cup thinly sliced green onion and 2 cups rice; stir a few seconds until rice is coated with butter. Stir in 2 cups shelled green peas (if using frozen peas add half way through the cooking) and 1 cup hot broth. Carefully stir and cook at a simmer until liquid is absorbed. Add another cup of broth and. stir until absorbed. Continue adding the liquid a cup at a time as it is absorbed. This should take about 20 min. Rice should be creamy test a grain for doneness. It should be slightly al dente. Remove pan from heat and stir in 1 oz. butter and 1/2 cup Parmesan cheese. Season with. salt and pepper to taste. Serves 6.