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Risotto with English Peas Recipe
English peas anyone? Try this risotto recipe for the healthiest version of risotto.
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Course:
Risotto
Prep Time:
10
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
4
Calories:
716
kcal
Author:
Guido Pedrelli
Ingredients
▢
1
cup
English peas
▢
113
grams
unsalted butter
▢
1/2
large yellow onion
diced
▢
1
cup
Carnaroli rice
▢
1
tablespoon
garlic
chopped
▢
4
cups
chicken stock
▢
1 1/2
cups
white wine
▢
1 1/2
cup
Parmigiano-Reggiano
grated
▢
salt
to taste
Instructions
▢
Bring the peas to a boil in salted water and cook for 2 minutes. Drain, immerse in ice water, and then drain again. Set aside.
▢
Melt the butter in a large
heavy-bottomed saucepan
over medium-high heat.
▢
Add the onions and cook until translucent, about 5 minutes.
▢
Add the rice and garlic. When the rice begins to sizzle, add the wine. Stirring constantly, wait for the liquid to almost completely evaporate.
▢
Start adding the stock, 1 cup at a time, stirring constantly. Wait for the liquid to reduce between additions.
▢
Continue cooking and adding stock until the rice is al dente and the mixture is creamy, about 20 minutes (you may not need to use all of the stock).
▢
Mix in the peas, season with salt, and top with Parmesan cheese.
▢
Serve immediately.
Notes
Do you want to speed up the process? Then use a
rice cooker
instead!
Calories:
716
kcal
|
Carbohydrates:
56
g
|
Protein:
25
g
|
Fat:
35
g
|
Saturated Fat:
21
g
|
Cholesterol:
93
mg
|
Sodium:
956
mg
|
Potassium:
512
mg
|
Fiber:
2
g
|
Sugar:
7
g
|
Vitamin A:
1275
IU
|
Vitamin C:
16.6
mg
|
Calcium:
495
mg
|
Iron:
2
mg
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