Description
A creamy vegetarian risotto made with sweet spring peas, fresh herbs, and simple ingredients.
Ingredients
Scale
1 and a half cups arborio rice
4 to 5 cups vegetable broth, warm
1 cup spring peas
1 small onion or shallot, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
Half cup grated parmesan or vegetarian cheese
2 tablespoons fresh herbs, chopped
Salt and pepper to taste
Instructions
Warm broth and keep on low heat.
Sauté onion in olive oil until soft. Add garlic.
Stir in rice and toast briefly.
Add broth gradually, stirring often.
Stir in peas when rice is nearly tender.
Finish with cheese, herbs, salt, and pepper.
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