Sunday, October 31, 2010

Risotto with Peas

Autumn and winter spells warm comfort foods.

Risotto is perhaps one of my favorite comfort foods.  It is also a basic recipe that you can embellish with any of your other favorite foods.

Use this basic recipe and add sundried tomatoes, broccoli, mushrooms, asparagus, or any other delicious addition.  This time I’m adding peas.

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(makes 4 servings)

2 tablespoons butter

1 medium onion, chopped

1 clove garlic, minced

1 cup Arborio Italian Rice, uncooked

1/3 cup dry white wine (optional)

2 cups chicken broth, heated

1/3 cup grated parmesan or romano cheese

1/4 cup chopped fresh parsley (optional)

1 cup cooked frozen peas (optional)


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risotto 008a


Melt butter in medium saucepan on medium heat.  Add onion and garlic.  Cook 2 to 3 minutes or until crisp-tender, stirring frequently.

Stir in rice, cook 2 minutes stirring constantly.  Add wine, cook and stir until absorbed.

Stir in 1/2 cup of the hot broth.  Reduce heat to medium-low, cook until most of the broth is absorbed, stirring constantly. Repeat process until all of the broth has been added.  (Rice should be tender but firm.) If necessary add a small amount of additional broth or water and continue to cook until rice is done.

Add cheese, stir until blended .  Sprinkle with parsley.  Add cooked peas.  Serve immediately.


 risotto 021a

Enjoy !



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