← All recipes

Risotto with Peas and Parmigiano, Northern

Risotto with Peas and Parmigiano, Northern is built on Unsalted Butter, Chicken Broth, and Butter. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 5 tbsp
• 6 cup
• 1 tbsp

Method (preview)

1. 1

   Total cooking time: 15-18 mins. Saute onion in butter until soft and translucent. Add arborio; stir to coat.

2. 2

   Add wine; reduce by turning heat to high.

3. 3

   Add 1c broth, stirring constantly; lower heat.

4. 4

   Add 1/2c broth at a time when arborio appears dry, while constantly stirring.

5. 5

   Toward the end of cooking time, add peas, butter and Parmesan.

6. 6

   The risotto should be moist and juicy but not soupy.

7. 7

   Don't add too much broth.