How To Make Creamy Pea Chive Risotto
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1 cup frozen peas
- 1/4 cup grated Parmesan cheese
- 2 tbsp chopped fresh chives
- Salt and black pepper to taste
Instructions
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In a saucepan, heat the vegetable broth and keep it warm on low heat.
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In a separate large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and cook until softened, about 5 minutes.
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Add the Arborio rice to the saucepan and stir to coat in the oil. Cook for 2 minutes, stirring constantly.
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Add a ladleful of warm vegetable broth to the rice and stir until it is almost absorbed. Continue adding the broth, one ladleful at a time, stirring constantly, until the rice is cooked and creamy, about 25 minutes.
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Stir in the frozen peas and cook for an additional 2 minutes.
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Remove the risotto from the heat and stir in the grated Parmesan cheese and chopped fresh chives. Season with salt and black pepper to taste.
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Serve the creamy pea and chive risotto hot, garnished with additional grated Parmesan cheese and chives if desired.
Nutrition
- Calories : 348kcal
- Total Fat : 8g
- Saturated Fat : 2g
- Cholesterol : 9mg
- Sodium : 1067mg
- Total Carbohydrates : 60g
- Dietary Fiber : 4g
- Sugar : 4g
- Protein : 8g
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