Name: Pea & Vermouth Grain ‘Risotto’ Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 2 cups of vegetable broth; 1 cup of Arborio rice; 1/2 cup of vermouth; 1/2 cup of frozen peas; 1 small onion, finely chopped; 2 cloves of garlic, minced; 2 tablespoons of olive oil; Salt and pepper to taste; Grated Parmesan cheese for serving

How To Make Pea & Vermouth Grain ‘Risotto’

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Preparation: 10 minutes

Cooking: 30 minutes

Total: 40 minutes

Serves:

Ingredients

2 cups of vegetable broth
1 cup of Arborio rice
1/2 cup of vermouth
1/2 cup of frozen peas
1 small onion, finely chopped
2 cloves of garlic, minced
2 tablespoons of olive oil
Salt and pepper to taste
Grated Parmesan cheese for serving

Instructions

In a saucepan, heat the vegetable broth over medium heat and keep it warm.
In a separate large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
Add the Arborio rice to the saucepan with the onions and garlic. Stir well to coat the rice with the oil mixture.
Pour in the vermouth and stir until it has completely absorbed into the rice.
Begin adding the warm vegetable broth, one ladleful at a time, stirring constantly. Allow each ladleful of broth to be absorbed by the rice before adding more. Repeat this process until the rice is cooked al dente, which should take about 20-25 minutes.
Stir in the frozen peas and cook for an additional 5 minutes, until the peas are heated through.
Season with salt and pepper to taste.
Serve the pea and vermouth grain ‘risotto’ hot, topped with grated Parmesan cheese.