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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 tablespoons - Extra virgin olive oil
  • 1 whole - Medium onion, Chopped
  • 2 cloves - Garlic, Minced
  • 1 cups - Arborio rice
  • 1 cans - 14-oz. Vegetable broth
  • 1 3/4 cups - Water
  • 1 cups - Frozen baby peas or regular peas
  • 1/4 cups - Carrot, Coarsely shredded
  • 2 cups - Fresh spinach, Shredded
  • 2 tablespoons - Parmesan cheese, Grated
  • 1 tablespoons - Fresh thyme, Chopped
  • 1/8 teaspoons - Ground pepper
  • Directions:

    1. In a large saucepan, heat oil over medium heat. Add onion and garlic; cook unttl onion is tender. Add uncooked rice. Cook and stir until rice is golden, about 5 min.
    2. Meanwhile, in a medium saucepa, combine broth and the water. Bring to a boil; reduce heat until simmering. Carefully add 1 C of the broth mixture to rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed.
    3. Add another 1 C of the broth mixture to rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed. Add another 1 C of the broth mixture, 1/2 C at a time, stirring constantly until liquid is absorbed, 18 to 20 min.
    4. Stir in remaining broth mixture, peas and carrot. Cook and stir until the rice is slightly creamy and just tender.
    5. Stir in spinach, Parmesan cheese, thyme and pepper; heat through. Serve immediately.

    Brief Description

    "Arborio rice has short, plumb high-starch kernels that are perfect for classic Italian risotto. Adding the vegetable broth slowly to the rice helps it cook up extra creamy."

    Main Ingredient:

    Arborio rice

    Category:  Rice

    Cuisine:  Italian


    Ladies Home Journal

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    Posted On:

    January 17, 2013

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