Recipe compliments of Rick and Lynne
| Cuisine: Italian | Type: Main Course | Serves: 4 |
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Source:
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Epicurious.com (Bon Appetit, October 1998) |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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3 tbs. butter 3/4 cup chopped green onions 1/2 tsp. chopped fresh thyme or 1/4 tsp. dried 3/4 cup arborio or medium-grain white rice 2 1/2 cups (or more) canned low-salt chicken broth 3/4 cup frozen petite peas, thawed 1 cup grated Parmesan cheese |
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Instructions:
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Melt butter in heavy large saucepan over medium heat. Add green onions and thyme and sauté until onions wilt, about 1 minute. Add rice and stir to coat. Add 2 1/2 cups broth and bring to boil. Reduce heat to medium-low and simmer 15 minutes, stirring occasionally. Mix in peas. Simmer until rice is tender and mixture is creamy, adding more broth by 1/4 cupfuls if risotto is dry and stirring often, about 5 minutes. Mix in 1/3 cup cheese; season with salt and pepper. Serve risotto, passing remaining cheese separately. |
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Related recipes:
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None |
2011-06-28