Parmesan and Peas Risotto
Ingredients
1 cup Arborio rice
4 cups chicken stock
1 cup grated parmesan cheese
1/2 cup dry white wine
3 tablespoons unsalted butter
1 teaspoon Kosher salt
1/4 teaspoon black pepper
2 vegetable cups (4 oz.) Libby's Sweet Peas, drained
1 cup Arborio rice
4 cups chicken stock
1 cup grated parmesan cheese
1/2 cup dry white wine
3 tablespoons unsalted butter
1 teaspoon Kosher salt
1/4 teaspoon black pepper
2 vegetable cups (4 oz.) Libby's Sweet Peas, drained
Instructions
1. Preheat oven to 350°F.
2. Add Arborio rice and stock to Dutch oven (cast iron pot). Cover and bake 45 minutes, until most liquid is absorbed and rice is al dente. Remove pot from oven and place on cooktop over medium heat.
3. Add cheese, white wine, butter, salt and pepper to pot. Stir continuously for 3 minutes, until rice has thickened and is creamy. Stir in peas and serve.
1. Preheat oven to 350°F.
2. Add Arborio rice and stock to Dutch oven (cast iron pot). Cover and bake 45 minutes, until most liquid is absorbed and rice is al dente. Remove pot from oven and place on cooktop over medium heat.
3. Add cheese, white wine, butter, salt and pepper to pot. Stir continuously for 3 minutes, until rice has thickened and is creamy. Stir in peas and serve.
