Risotto with Peas and Parmigiano

4 Servings

Try this Risotto with Peas and Parmigiano recipe, or post your own recipe for Risotto with Peas and Parmigiano

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Risotto with Peas and Parmigiano Ingredients

BIBAS ITALIAN KITCHEN, TLC	6 c Chicken broth
5 tb Unsalted butter	1 c Peas
1 sm Onion; minced	1 tb Butter
2 c Arborio	1 c Parmesan
1 c Dry white wine

Instructions for Risotto with Peas and Parmigiano

Date: Fri, 03 May 1996 18:59:16 -0700 From: Dan Schamber Total cooking time: 15-18 mins. Saute onion in butter until soft and translucent. Add arborio; stir to coat. Add wine; reduce by turning heat to high. Add 1c broth, stirring constantly; lower heat. Add 1/2c broth at a time when arborio appears dry, while constantly stirring. Toward the end of cooking time, add peas, butter and Parmesan. The risotto should be moist and juicy but not soupy. Dont add too much broth. Delicious. I cut butter to 3T. You can pretty much do whatever you want to with risotto. I didnt have white wine-- did a splash of red and it made the rice turn purple, so I didnt continue with it and we didnt miss the wine. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LISTSERVER MM-RECIPES DIGEST V3 #125 From the MealMaster recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: PastaCuisine: Uncategorized