Risotto With Peas Recipe
Ingredients
| Chicken stock | 3/4 Cup (16 tbs) | |
| Butter | 2 Tablespoon | |
| Onion | 1 , chopped | |
| Rice grain | 3/4 Cup (16 tbs) | |
| Frozen peas | 1/2 Cup (16 tbs) | |
| Parmesan cheese | 1/3 Cup (16 tbs), grated | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
In 4-cup (1 L) measure, microwave stock at High for 3 to 4 minutes or until simmering.
Set aside.
In 12-cup (3 L) deep casserole, combine butter and onion.
Microwave at High for 2 minutes, or until onion has softened, stirring once.
Add rice; stir to coat rice with butter.
Pour in hot stock; cover with lid or vented plastic wrap and microwave at High for 4 to 5 minutes or until boiling.
Microwave at Medium (50%) for 7 to 9 minutes, or until rice is just tender and mixture is still creamy, rotating once if necessary.
Rinse peas with warm water to thaw and stir into rice mixture.
Cover and let stand 5 minutes.
Stir in cheese.
Taste and adjust seasoning with salt and pepper.
Set aside.
In 12-cup (3 L) deep casserole, combine butter and onion.
Microwave at High for 2 minutes, or until onion has softened, stirring once.
Add rice; stir to coat rice with butter.
Pour in hot stock; cover with lid or vented plastic wrap and microwave at High for 4 to 5 minutes or until boiling.
Microwave at Medium (50%) for 7 to 9 minutes, or until rice is just tender and mixture is still creamy, rotating once if necessary.
Rinse peas with warm water to thaw and stir into rice mixture.
Cover and let stand 5 minutes.
Stir in cheese.
Taste and adjust seasoning with salt and pepper.
Chef
