Pea Parmesan Risotto
User Reviews
4.3
12 reviews
Good
-
Prep Time
5 mins
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Cook Time
5 mins
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Total Time
40 mins
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Servings
4 servings
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Course
Main Course
Pea Parmesan Risotto
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 7-1/2 cups chicken stock
- 4 tablespoons unsalted butter divided
- 1 medium onion chopped
- 2-1/2 cups arborio rice
- 1-1/4 cup dry white wine
- 2 cups frozen petite peas
- 1/3 cup grated Parmesan cheese
- Zest of 1 lemon
- 2 teaspoons fresh thyme leaves more if desired
- 1 teaspoon fresh lemon juice
- kosher salt to taste
- cracked pepper to taste
Instructions
- Add chicken stock to a pot and bring to a simmer.
- Place your sauté pan over medium-high heat and add 2 tablespoons butter.
- Once the butter is melted add in the onion and sauté until the onion is soft but not browned.
- Add in the rice and toast the rice for just a few minutes until it becomes slightly translucent around the edges.
- Pour in the white wine and cook until the wine has cooked off.
- Add in 6-1/2 cups warmed chicken stock, stir, turn down the heat to low, and cover.
- Let the rice simmer for about 20 minutes, making sure to stir the rice a few times during the cooking process.
- Keep an eye on the heat so you don’t go above a simmer. No boiling.
- After it has cooked for 20 minutes add in 3/4 cup warmed stock and stir for about 5 minutes or until the risotto is super creamy.
- Stir in peas, grated Parmesan cheese, lemon zest, fresh thyme leaves, and lemon juice.
- Taste and season with the desired amount of kosher salt and black pepper.
- If the risotto seems a bit thick feel free to loosen up with the remaining warmed stock.
Genuine Reviews
User Reviews
Overall Rating
4.3
12 reviews
Good
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