 |
Risotto with Peas & Parmigiano Recipe | |
Italian Vegetable | |
|
Ingredients:
5 tbsp butter1 sm. onion, minced 2 c. Arborio (rice) 1 c. dry white wine 6 c. chicken broth 1 c. peas 1 tbsp butter 1 c. Parmesan cheese
Directions:
Saute onion in butter till soft. Add aborio; stir to coat. Add wine; reduce by turning heat to high. Add 1c. broth at a time when arborio appears dry, while constantly stirring. Toward the end of the cooking time, add peas, butter and Parmesan. The risotto should be moist & juicy but not soupy. Don't add too much broth. | |