Risotto With Peas And Parmigiano- Northern

Recipe Ingredients

5 tablespoons	75ml	Unsalted butter
1 tablespoon	15ml	Onion - minced (small)
2 cups	474ml	Arborio
1 cup	237ml	Dry white wine
6 cups	1422ml	Chicken broth
1 cup	237ml	Peas
1 tablespoon	15ml	Butter
1 cup	237ml	Parmesan

Recipe Instructions

Total cooking time: 15-18 minutes. Sauteeonion in butter until soft and translucent. Add arborio; stir to coat. Add wine; reduce by turning heat to high. Add 1c broth, stirring constantly; lower heat. Add 1/2c broth at a time when arborio appears dry, while constantly stirring. Toward the end of cooking time, add peas, butter and Parmesan. The risotto should be moist and juicy but not soupy. Don't add too much broth.

Delicious. I cut butter to 3T. You can pretty much do whatever you want to with risotto. I didn't have white wine-- did a splash of red and it made the rice turn purple, so I didn't continue with it and we didn't miss the wine.

Source:
Jeff Smith

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