Risotto with Peas


  • 2 shallots, diced fine
  • 1/3 cup(s) olive oil, extra virgin
  • 5 ½ cup(s) hot beef broth
  • Salt and pepper
  • 1 medium onion (white or yellow), diced fine
  • 1 tablespoon(s) butter, unsalted
  • Garnish: chopped fresh parsley, chopped fresh basil, shredded fresh Parmesan cheese
  • + 3 more ingredients
    • 1 cup(s) frozen peas
    • 2 cup(s) rice
    • 1 cup(s) Pinot Grigio wine (dry white wine)

Over medium low heat, cook oil, butter, shallots and onions for approximately 4 minutes. Add 2/3 cup of warm broth, stirring often until mixture has a soft and creamy texture (approximately 15 minutes). Stir in rice. Continue to cook for an additional 2 to 3 minutes, stirring constantly. Add wine...

View full recipe at RecipeTips.com


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