Once you learn to cook a basic dish like risotto, you can substitute with what you have on hand. Instead of peas, try other fresh spring vegetables such as baby spinach, asparagus or arugula.
Ingredients
Method
Heat broth to a simmer in a small covered pot.
Heat oil in a medium pot over medium heat.
Add onion and cook until softened, 2 to 3 minutes.
Add rice and cook 2 minutes, stirring often.
Add 1/2 cup simmering broth while stirring constantly, shaking pan forward and back as you do, until absorbed, about 1 minute.
Add 1/2 cup more broth and repeat the process.
Continue repeating until rice is just tender and risotto is creamy and loose, about 20 minutes more. (Reserve any remaining broth for another use.)
Stir in peas and cook just until tender and heated through.
Remove pot from heat and stir in 1/3 cup cheese and salt and pepper to taste.
Transfer risotto to bowls and garnish with remaining cheese and chives. Serve immediately.
Nutritional Info
Serving Size
Calories
380
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.