Risotto With Peas Recipe
Ingredients
| Olive oil | 2 Teaspoon | |
| Shallots | 4 Medium, thinly sliced | |
| Arborio rice | 1 Cup (16 tbs) | |
| Ground pepper | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Saffron | 1/4 Teaspoon | |
| 4 cups reduced-sodium vegetable broth | ||
| Frozen peas | 2 Cup (16 tbs), thawed | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Dijon Mustard | 2 Teaspoon | |
Directions
1 Heat the oil in a large nonstick saucepan over medium heat. Add the shallots and cook, stirring frequently, until softened, about
3 minutes. Add the rice, pepper, salt, and saffron; cook, stirring to coat, about 1 minute.
2 Add 1/4 cup of the broth. Reduce the heat and cook, stirring frequently, until the liquid has been absorbed. Continue to add the broth, 1/4 cup at a time, stirring until it is absorbed before adding more, until rice is just tender. The cooking time, from the first addition of broth, should be 25-30 minutes.
3 Stir in the peas, cheese, and mustard. Cook, stirring constantly, until the flavors are blended, about 3 minutes.
3 minutes. Add the rice, pepper, salt, and saffron; cook, stirring to coat, about 1 minute.
2 Add 1/4 cup of the broth. Reduce the heat and cook, stirring frequently, until the liquid has been absorbed. Continue to add the broth, 1/4 cup at a time, stirring until it is absorbed before adding more, until rice is just tender. The cooking time, from the first addition of broth, should be 25-30 minutes.
3 Stir in the peas, cheese, and mustard. Cook, stirring constantly, until the flavors are blended, about 3 minutes.
Chef
