Sweet Pea Risotto
Ingredients
- 1 tablespoon unsalted butter ⓘ
- 1 tablespoon olive oil ⓘ
- 1/2 yellow onion, chopped ⓘ
- 2 cups arborio rice ⓘ
- 1 cup dry white wine (such as Sauvignon Blanc) ⓘ
- 4 cups chicken broth ⓘ
- 1 cup parmesan cheese, freshly grated ⓘ
- 1 teaspoon kosher salt ⓘ
- 1/4 teaspoon fresh ground black pepper
- 2 1/2 cups frozen peas, thawed ⓘ
- fresh mint sprig (optional) ⓘ
Instructions
- Heat the butter and oil together in a large skillet or saucepan over medium heat.
- Add the onion and saute until translucent, 3 - 4 minutes.
- Add the rice and stir to coat in the oil and butter.
- Pour in the wine, then stir until all liquid is absorbed.
- Reduce heat to low.
- Add 1 cup of the broth and cook until absorbed, stirring occasionally.
- Add the remaining broth, 1/2 cup at a time, waiting until each portion of the broth is absorbed before adding the next.
- Continue this process until the rice is cooked al dente, about 40 minutes.
- Stir in the Parmesan, salt, and pepper.
- Puree 2 cups of the peas in a blender or food processor.
- Just before serving, stir in the pea puree until fully incorporated, then fold in the remaining whole peas.
- Garnish with mint sprigs, if desired.
- Serve immediately.
Nutrition & Diet Analysis (per serving)
657
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).