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
- In a large pot, bring the vegetable stock to a simmer (do not bring it to a boil or the liquid will start to evaporate)
- In a 12-14 ounce skillet, heat the oil over medium heat.
- Add the onions and lightly saute for 3-4 minutes until translucent.
- Add the rice. Using a wooden spoon, stir the grains until toasty and opaque.
- Add 1/2 cup of the hot stock to the rice and cook until it’s absorbed.
- Continue adding stock 1/2 cup at a time waiting to add more stock until all the liquid is absorbed and the risotto is tender and creamy. This process should take about 20 minutes.
- When all of the liquid is absorbed add the butter, peas and cheese and continue stirring until combined.
- Cool to room temperature for little ones and serve (if adults are going to eat it, dig in right away!)