Rating: 3 stars
110 Ratings
  • 5 star values: 28
  • 4 star values: 16
  • 3 star values: 29
  • 2 star values: 24
  • 1 star values: 13


Credit: Kana Okada

Recipe Summary test

40 mins
40 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Heat the butter and oil in a large skillet or saucepan over medium heat. Add the onion and sauté until translucent, 3 to 4 minutes.

  • Add the rice and stir until coated. Add the wine and stir until all the liquid is absorbed. Add 1 cup of the broth and cook until absorbed, stirring occasionally.

  • Add the remaining broth ½ cup at a time, waiting until each portion is absorbed before adding the next. Continue until the rice is cooked al dente, about 35 minutes. Stir in the Parmesan, 1 teaspoon salt, and ¼ teaspoon pepper.

  • Meanwhile, puree 2 cups of peas in a blender or food processor.

  • Before serving, stir the peas into the rice until fully incorporated, then fold in remaining whole peas. Garnish with the mint, if desired.

Nutrition Facts

calcium 268mg; 535 calories; calories from fat 22%; carbohydrates 74g; cholesterol 25mg; fat 13g; fiber 7g; iron 5mg; protein 20mg; saturated fat 6g; sodium 1078mg.