 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Start risotto while heating the grill for the chicken; cover and keep warm until you're ready to serve. If using frozen peas, add with last cup of broth. Ingredients:
1 tablespoon olive oil |
1 onion (about 8 oz.), peeled and finely chopped |
2 cups arborio or other short-grain white rice |
1/2 cup dry white wine |
about 5 1/2 cups fat-skimmed chicken broth |
8 ounces shelled fresh peas (about 1 lb. in shell), or 1 1/2 cups frozen peas (see notes) |
1/2 cup shredded parmesan cheese |
salt and pepper |
Directions:
1. Pour olive oil into a 5- to 6-quart pan over medium-high heat; when hot, add onion and stir often until limp, about 5 minutes. Add rice and stir until opaque, about 3 minutes.
2. Add wine and stir until absorbed, 1 to 2 minutes. Add 5 1/2 cups broth, about a cup at a time, stirring after each addition until almost absorbed, 25 to 30 minutes total; stir in peas with the second cup of broth. If risotto is thicker than desired, stir in a little more broth. Stir in cheese and add salt and pepper to taste.
|
|