Pea Risotto

Ingredients

• Rice1/2 cup (100 g)
• Peas1/2 cup (100 g)
• Olive Oil1/2 tablespoon (5 ml)
• White Wine1/4 glass (35 ml)
• Onion1/4 count (38 g)
• Butter1/3 tablespoon (10 g)
• Parsley1/2 tablespoon (2 g)

Instructions

1. 1

   Step 1

   For this recipe you can use regular rice, but you can also use short-grain or medium-grained rice.

2. 2

   Step 2

   Add double the volume of hot water or vegetable/chicken/meat broth to the rice.

3. 3

   Step 3

   While heating a pot with the olive oil, chop the onion.

4. 4

   Step 4

   Once heated, add the onion and stir-fry for 5-7 minutes.

5. 5

   Step 5

   Once the onion has turned translucent, add the rice and cook for a few minutes.

6. 6

   Step 6

   Add the white wine, increase the heat and cook for a few minutes until evaporated.

7. 7

   Step 7

   Lower the heat, add the hot broth and the peas. Cover the rice and then add all the broth gradually.

8. 8

   Step 8

   Repeat the process until there is no more broth left and the rice is done. Add more broth if required.

9. 9

   Step 9

   Once the rice is done, turn off the heat and add the butter. Add salt and pepper to taste, mix and let stand for a few minutes.

10. 10

    Step 10

    Serve the pea risotto on a plate and top with chopped parsley.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pea Risotto can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.