Pea and Scallion Risotto

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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 395 calories
    • Fat 14 g
    • Sat Fat 8 g
    • Cholesterol 35 mg
    • Sodium 561 mg
    • Protein 15 g
    • Carbohydrate 48 g
    • Sugar 3 g
    • Fiber 3 g
    • Iron 2 mg
    • Calcium 191 mg

Ingredients

  1. Check 3tablespoons unsalted butter
  2. Check 1 medium onion, finely chopped
  3. Check kosher salt and black pepper
  4. Check 1cup Arborio rice
  5. Check 1/2cup dry white wine
  6. Check 3 1/2cups low-sodium chicken broth, plus more if needed
  7. Check 1cup frozen peas, thawed
  8. Check 2 scallions, thinly sliced
  9. Check 1/2cup grated Parmesan (2 ounces), plus more for serving
  10. Check 2tablespoons chopped fresh flat-leaf parsley

Directions

  1. Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 6 to 8 minutes.
  2. Add the rice and cook, stirring, for 2 minutes. Add the wine and simmer until absorbed.
  3. Add half the broth (1 ¾ cups) and simmer, stirring once, until absorbed, 8 to 10 minutes. Add the remaining broth and simmer, stirring once, until the rice is tender and creamy, 8 to 10 minutes. (If the rice is not cooked through and the mixture is dry, add more broth and continue to cook until tender.)
  4. Stir in peas and scallions and cook until heated through, 2 to 3 minutes. Stir in the Parmesan and the remaining tablespoon of butter. Sprinkle with the parsley and additional Parmesan, if desired.