Risotto with Peas
Risotto • Italian
Description
Recipe taken from the book 'River Cottage. Food for Little Ones' by John Smith.
Ingredients
- Butter 0 oz
- Onion 1 head
- Chicken Broth 0 qt
- Arborio rice 10 oz
- Green Peas 10 oz
- Grated Parmesan cheese to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
In a fairly large pot, heat half of the butter over medium heat, add the chopped onion, and sauté for 5–10 minutes until soft. Meanwhile, bring the broth to a gentle simmer in a small saucepan and keep it on low heat.
Step 2
Add the rice to the onion and stir for 1–2 minutes. Gradually add the broth, one ladle at a time, allowing it to absorb each time. Stir frequently.
Step 3
After about 15 minutes, add the peas so they can cook in the broth with the rice. After another 5 minutes, the broth should be finished, and the rice should be soft. The risotto should be thick and creamy in consistency.
Step 4
Turn off the heat, add the remaining butter, and sprinkle with Parmesan. Cover and let sit for 1–2 minutes for the butter to melt, then stir. Season with salt and pepper to taste if desired, and serve immediately.
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