Pea and Scallion Risotto

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Serves 4| Hands-On Time: | Total Time:

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.
By October, 2010

Nutritional Information

  • Per Serving
  • Calories 395
  • Fat 14g
  • Sat Fat 8g
  • Cholesterol 35mg
  • Sodium 561mg
  • Protein 15g
  • Carbohydrate 48g
  • Sugar 3g
  • Fiber 3g
  • Iron 2mg
  • Calcium 191mg
What does this mean? See Nutrition 101 .

Quick Tip

Frozen peas
To thaw frozen peas quickly, place them in a colander and run them under cold water until thawed.

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