Description
A comforting and creamy risotto made with fresh peas, perfect for a cozy meal.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup fresh peas
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a saucepan, heat the vegetable broth and keep it warm.
- In a large skillet, heat olive oil over medium heat and sauté the onion until translucent.
- Add the garlic and Arborio rice, stirring for 1-2 minutes until the rice is lightly toasted.
- Pour in the white wine and cook until it has mostly evaporated.
- Gradually add the warm vegetable broth, one ladle at a time, stirring frequently until absorbed before adding more.
- After about 15 minutes, add the fresh peas and continue to cook until the rice is creamy and al dente.
- Stir in the Parmesan cheese, and season with salt and pepper to taste.
- Serve warm and enjoy your creamy pea risotto!
Notes
- For a vegan version, omit the Parmesan cheese or use a vegan alternative.
- Fresh peas can be substituted with frozen peas if necessary.
- Make sure to stir the risotto frequently for the best texture.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 5mg