Description
A creamy vegetarian risotto made with sweet spring peas, fresh herbs, and simple ingredients.
Ingredients
Scale
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1 and a half cups arborio rice
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4 to 5 cups vegetable broth, warm
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1 cup spring peas
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1 small onion or shallot, finely chopped
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2 cloves garlic, minced
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2 tablespoons olive oil
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Half cup grated parmesan or vegetarian cheese
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2 tablespoons fresh herbs, chopped
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Salt and pepper to taste
Instructions
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Warm broth and keep on low heat.
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Sauté onion in olive oil until soft. Add garlic.
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Stir in rice and toast briefly.
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Add broth gradually, stirring often.
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Stir in peas when rice is nearly tender.
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Finish with cheese, herbs, salt, and pepper.
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Serve immediately.
Notes
Best enjoyed fresh.
Add leafy greens or lemon for variation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Dish
- Cuisine: Italian
Nutrition
- Calories: 420 per serving