Green Pea Risotto

🛒 Ingredients

• Arborio rice 80 g · 280 kcal
• Vegetable broth 400 g · 20 kcal
• Onion 30 g · 12 kcal
• Garlic 5 g · 7 kcal
• Olive oil 10 g · 90 kcal
• Dry white wine 50 g · 40 kcal
• Green peas (frozen) 80 g · 65 kcal
• Parmesan cheese 20 g · 78 kcal
• Unsalted butter 10 g · 72 kcal
• Fresh parsley 3 g · 1 kcal

👨‍🍳 Instructions

1. Heat vegetable broth in a separate saucepan and keep it simmering over low heat. Finely chop the onion and mince the garlic.
2. In a large, heavy-bottomed pan, heat olive oil over medium heat. Sauté the chopped onion until translucent, about 5-7 minutes, then add the minced garlic and cook for another minute until fragrant.
3. Add the Arborio rice to the pan and toast it for 1-2 minutes, stirring constantly until the edges of the grains are translucent. Pour in the white wine and stir until it has completely evaporated.
4. Begin adding the warm vegetable broth, one ladleful at a time, stirring continuously until each addition is almost fully absorbed by the rice before adding the next. Continue this process for about 15 minutes.
5. After 15 minutes, stir in the green peas and continue adding broth and stirring until the rice is al dente, creamy, and still slightly firm to the bite, which usually takes another 5-10 minutes.
6. Remove the pan from the heat. Stir in the grated Parmesan cheese and butter until fully melted and incorporated, creating a creamy texture.
7. Season with salt and pepper to taste, then let the risotto rest for a minute or two before serving immediately, garnished with fresh parsley.