Risotto with Parmesan and Green Peas

This risotto recipe is so satisfying because there’s nothing quite like creamy, savory rice. It’s so delicious and filling, it’s almost a meal in itself! You do need to tend to the stove for 30 minutes for stirring, but it’s definitely worth the effort. I used regular milk (not cream) and it was absolutely heavenly and creamy! Serve as soon as possible; otherwise, it can get very pasty. To reheat add chicken broth

Prep Time: 10 mins. Cook Time: 40 mins. Total Time: 50 mins

Ingredients 

• 3 tablespoons butter, divided
• 5 cups chicken broth 
• 2 tablespoons olive oil
• ½ medium onion, minced fine
• 2 teaspoons finely minced garlic
• 1 1/2 cups Arborio rice
• ½ cup white wine
• 1 cup grated Parmesan cheese, divided
• 1 cup frozen green peas 
• 1 teaspoon milk, or as needed
• 2 tablespoons chopped fresh parsley, or to taste
• salt and ground black pepper to taste

Directions

Heat chicken broth in a stockpot over medium-low heat until warmed, 3 to 5 minutes.

Heat 1 tablespoon butter and olive oil in a large, heavy-bottomed pan until butter melts. Add onion and sauté until translucent, about 2 minutes. Add garlic and sauté another 30 seconds. Stir in rice until coated, then cook, stirring constantly, until fragrant, about 1 minute.

Pour wine into rice mixture; cook and stir until liquid is absorbed, about 5 minutes. Add one ladle hot broth and cook, stirring constantly, until broth is absorbed. Continue adding and stirring in one ladle broth at a time until rice is tender but firm to the bite, 20 to 30 minutes. If you run out of broth before rice is cooked, finish cooking with hot water.

Stir in frozen peas. Stir in 3/4 cup Parmesan, remaining 2 tablespoons butter, and milk until fully incorporated. then season with parsley, salt, and pepper. Sprinkle with remaining Parmesan. Serve immediately.