How To Make New Potato and Pea Risotto Recipe
Creamy risotto with fresh new potatoes, sweet peas, and Parmesan.
Serves:
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 4 cups chicken or vegetable broth, heated
- 8-10 baby new potatoes, quartered
- 1 cup frozen peas, defrosted
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
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In a large skillet, heat olive oil over medium heat.
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Add chopped onion and garlic, sauté until softened.
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Add Arborio rice, stirring until coated in oil.
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Pour in white wine and stir until absorbed.
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Gradually add the heated broth, stirring occasionally, until the rice is cooked and creamy.
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Add quartered new potatoes and peas, cook until heated through.
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Stir in Parmesan cheese and season with salt and pepper to taste.
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Serve hot and enjoy.
Nutrition
- Calories : 345kcal
- Total Fat : 8g
- Saturated Fat : 3g
- Cholesterol : 12mg
- Sodium : 950mg
- Total Carbohydrates : 55g
- Dietary Fiber : 4g
- Sugar : 4g
- Protein : 11g
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