Menu Enter a recipe name, ingredient, keyword...

Parmesan, Parsley and Pea Risotto

By

Google Ads
Rate this recipe 0/5 (0 Votes)
Parmesan, Parsley and Pea Risotto 1 Picture

Ingredients

  • 8 cups chicken stock
  • 3 onions, peeled and chopped
  • 3 tablespoons olive oil
  • 4 cloves garlic, peeled and minced
  • 2 cups Arborio rice
  • 1 cup white wine
  • 1 cup frozen peas
  • 1 bunch chopped parsley
  • 1 cup grated Grana Padano Parmesan cheese
  • Salt and pepper

Details

Servings 4
Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

1.Heat chicken stock in a saucepan.

2.In another medium saucepan, sauté the onions with the olive oil over medium high heat until softened.
3.Add garlic and Arborio rice and stir until the grains are well coated with oil and slightly toasted, about 3 minutes.

4.Add wine.

5.Stir until the wine has been absorbed by the rice.
6.Begin adding the heated stock, one ladle-full at a time, allowing it to be absorbed by the rice, before adding more.

7.Continue adding stock, stirring frequently until the risotto is tender and creamy.

8.Season with salt and pepper and add peas, parsley and cheese. Stir well.

Review this recipe