Looking for a hearty, warm and creamy dish for dinner or as a side to your favourite protein? Try this delicious Green Pea Risotto!
Risotto is unlike other rice, so always make sure to use Arborio rice and stay by the pot, stirring while it simmers slowly.
Green Pea Risotto
3 cups Reduced Sodium Chicken Broth
¼ cup unsalted butter, divided
3 cloves garlic, minced
2 shallots, minced
1 cup Arborio Rice
1 cup white wine
2 cups frozen Green Peas, thawed
1/2 cup finely grated Parmesan cheese, plus more for optional garnish
¼ cup finely chopped chives
½ tsp salt
½ tsp ground black pepper
Step 1 Heat broth in a saucepan on the stove, keep warm.
Step 2 In a low, wide saucepan, over medium heat, melt 2 tbsp of the butter. Stir in the garlic and shallots; sauté until fragrant and translucent but not browned, 2 to 3 min. Add the rice, stirring to coat, about 1 min. Add the white wine and bring to a gentle simmer until the wine is almost evaporated.
Step 3 Add about one-third of the reserved warm broth. Simmer gently, stirring often, until the broth is mostly absorbed. Stir in another third of the broth; cook until almost absorbed. While adding in broth a third time, check that the rice is cooked through, tender and al dente, but there is still some loose broth in the pan (if the broth has been fully absorbed, add a splash more).
Step 4 Stir in the green peas and remaining 2 tbsp butter. Cook until the peas are heated through, 2 to 3 min. Keep the mixture somewhat loose, as the broth is quickly absorbed while the rice stands.
Step 5 To finish, remove from heat, stir in the Parmesan cheese, chives, salt and pepper. Garnish with additional cheese, if desired.
Serve immediately on its own or with your favourite vegetables like grilled asparagus or your favourite protein, such as salmon, chicken, or tofu!