Entrée: Italy – Risotto ai Piselli e Parmigiano (Parmesan and Pea Risotto)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

1 1 / 2 cups (300 g) Arborio rice
5 cups (1.2 L) vegetable or chicken broth
1 / 2 cup (120 ml) dry white wine
1 small onion, finely chopped
2 cloves garlic, minced
1 cup (150 g) frozen peas, thawed
1 / 2 cup (50 g) grated Parmesan cheese
3 tbsp (45 g) butter
2 tbsp (30 ml) olive oil
Salt and pepper, to taste
Zest of 1 lemon (optional)
Fresh mint or parsley, chopped (optional for garnish)

Instructions

1. **Prepare the Broth**: In a medium saucepan, bring the vegetable or chicken broth to a gentle simmer over low heat. Keep it warm throughout the risotto cooking process.
2. **Sauté Aromatics**: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté for 2-3 minutes until the onion becomes translucent.
3. **Toast the Rice**: Add the Arborio rice to the skillet, stirring frequently for about 2 minutes until the rice is lightly toasted.
4. **Add Wine**: Pour in the white wine, stirring constantly until the wine is mostly absorbed by the rice.
5. **Cook the Risotto**: Begin adding the warm broth, one ladleful (about 1/2 cup) at a time, stirring often. Wait for each addition of broth to be absorbed before adding the next. Continue this process for about 18-20 minutes or until the rice is cooked al dente and has a creamy consistency.
6. **Add Peas and Butter**: Stir in the thawed peas and 3 tablespoons of butter into the rice, mixing well until the butter melts and the peas are heated through.
7. **Incorporate Cheese**: Stir in the grated Parmesan cheese until it is melted and well combined. Season the risotto with salt and pepper to taste.
8. **Add Freshness**: If using, mix in the lemon zest for an added fresh zing.
9. **Serve**: Let the risotto sit off the heat for a couple of minutes, then serve warm, garnished with fresh mint or parsley if desired. Enjoy your Parmesan and Pea Risotto!