Risotto with fresh peas
A gluten-free Risotto With Fresh Peas recipe that covers 17% of daily vitamin and mineral needs, suitable for Mediterranean diet enthusiasts, perfect as a main course, and ready in 45 minutes.
Ingredients
chicken stock
8 cups
butter
0.25 cup
extra virgin olive oil
2 Tbsps
onion
2 cups
whole garlic clove
2
arborio rice
1.5 cups
white wine
0.67 cup
peas
0.75 cup
parmigiano reggiano
0.67 cup
bay leaves
1
salt and pepper
6 servings
Method
- Melt butter in heavy large saucepan over medium heat, add evo, bay leaf and onions. Season with salt and pepper. Cook until onions are translucent.
- Add minced garlic.
- Saute until tender, roughly 8 minutes.
- Stir in the rice and toast it for a few minutes.
- Add wine, cook until the liquid is absorbed, stirring often, about 2 minutes.
- Add 1 cup of HOT chicken broth at a time, making sure the liquid is absorbed, stirring often. This process should be done over medium low heat and will take about 28 minutes.
- Add 1 cup of chicken broth roughly every 3 minutes. Cook the rice until tender and mixture is creamy.
- Continue to stir in the peas, Parmesan, salt and pepper to taste. Cook until the mixture has absorbed all the liquid. It will double in size.
- Let cool and don't eat it all. For some reason, the mixture doesn't last long around my house.
Nutrition:
Carbs
104 g
Fat
19 g
Protein
22 g
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