Pea and Scallion Risotto

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preparation
15
minutes
cooking
40
minutes
Serves 4

Ingredients

3
tablespoons
unsalted butter
1
medium onion, finely chopped
kosher salt and black pepper
1
cup
Arborio rice
1/2
cup
dry white wine
3 1/2
cups
low-sodium chicken broth, plus more if needed
1
cup
frozen peas, thawed
2
scallions, thinly sliced
1/2
cup
grated Parmesan (2 ounces), plus more for serving
2
tablespoons
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.

 

Kate Merker
October 2010

Nutritional Information

  • Per Serving
  • Calories 395
  • 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
What does this mean? See Nutrition 101.

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