This recipe may not meet all three of weelicious’ criteria for being fast, easy, and fresh to make, but it’s too yummy not to try.
After making risotto milanese several weeks ago, I went on a risotto making binge. Kenya ravenously ate up the milanese version as quickly as I could churn it out. I assume he loved the creamy cheese and rice flavor, but I wanted to make him a slightly lighter variety with a veggie thrown in.
I would be so proud to say that I shelled a pound of peas for this recipe, but instead, I opened the freezer and grabbed a bag of organic peas. Regardless, whether you use fresh or frozen, this risotto is a total treat. Cooked with vegetable stock, it’s an excellent dish for any vegetarians be they little kids or adults.
Although it takes 30 minutes of constant stirring, it’s worth every last bite and it stays for days in the fridge.
Sweet Pea Risotto
- 4 Cups vegetable broth
- 2 Tbsp olive oil
- 1 Cup Arborio Rice
- 2 Tbsp onion, minced
- 1 Tbsp butter
- 1/2 Cup peas, defrosted if frozen
- 1/3 Parmesan Cheese