Yield: |
4 servings |
Active Time: |
35 minutes |
Start to Finish: |
35 minutes |
For this recipe you’ll need:
- 3 1/2 to 4 cups chicken stock
- 2 tablespoons butter
- 1 small onion, small dice
- 2 cloves garlic, minced
- 1 cup arborio rice
- 1/2 cup white wine
- 2 tablespoons fresh parsley, rough chopped
- 1 tablespoon fresh dill, rough chopped
- 3/4 cup sweet peas
- 1/2 cup parmesan cheese, grated
- Salt and pepper to taste
Directions:
-
Place the chicken stock in a saucepan and heat over medium-low heat.
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Heat a heavy, wide pan over medium-low heat and add the butter.
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Gently sauté the onions until softened, 2 to 3 minutes. Add the garlic and cook an additional minute.
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Mix in the arborio rice, stir well to coat, and cook an additional 2 minutes while stirring constantly or until rice is lightly toasted. Deglaze with the white wine, and then reduce until the pan is almost dry.
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Stir in one ladleful of the warm stock at a time and cook until the pan is almost dry. Continue in this fashion until the rice is cooked to your liking.
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Add the herbs and remove from the heat. Fold in the peas and cheese, and season with salt and pepper to taste. Tip: If the risotto gets a little too tight, add a splash of stock to keep it creamy.
