Rice and PeasRice and Peas

Step 1

Directions Heat 1/4 cup of the butter in a small saucepan over medium heat. Add half of the onion and cook, stirring frequently, until tender and translucent, about 4 minutes. Add half of the parsley, and then the peas. Stir to coat the peas with the butter. Add 1 cup of the broth and bring to a gentle simmer until the peas are cooked but still firm, 5 to 7 minutes. Set aside.Heat the remaining broth over low heat; keep warm. Season with salt.Heat 4 tablespoons of the butter in a large pot over low heat. Add the remaining onion and cook, stirring frequently, until the onion is tender and translucent, about 4 minutes. Add the rice and toast lightly, stirring frequently, about 2 minutes.Add enough of the broth to come 1/2 inch above the rice and cook, stirring frequently to be sure the rice doesn’t stick to the bottom. As the rice absorbs the broth, keep adding more, 1/2 cup at a time.Once the rice has absorbed almost all the broth, and is al dente, about 16 minutes total cooking time, add the peas and their cooking liquid and continue to cook until the all of the ingredients are fully cooked, 2 minutes more. Remove the pot from the heat. Add the remaining 1/4 cup butter and parsley and the cheese and stir vigorously until the risotto is creamy. Season with salt and pepper as needed.Serve the risotto on flat plates.

Step 2

Heat 1/4 cup of the butter in a small saucepan over medium heat. Add half of the onion and cook, stirring frequently, until tender and translucent, about 4 minutes. Add half of the parsley, and then the peas. Stir to coat the peas with the butter. Add 1 cup of the broth and bring to a gentle simmer until the peas are cooked but still firm, 5 to 7 minutes. Set aside.Heat the remaining broth over low heat; keep warm. Season with salt.Heat 4 tablespoons of the butter in a large pot over low heat. Add the remaining onion and cook, stirring frequently, until the onion is tender and translucent, about 4 minutes. Add the rice and toast lightly, stirring frequently, about 2 minutes.Add enough of the broth to come 1/2 inch above the rice and cook, stirring frequently to be sure the rice doesn’t stick to the bottom. As the rice absorbs the broth, keep adding more, 1/2 cup at a time.Once the rice has absorbed almost all the broth, and is al dente, about 16 minutes total cooking time, add the peas and their cooking liquid and continue to cook until the all of the ingredients are fully cooked, 2 minutes more. Remove the pot from the heat. Add the remaining 1/4 cup butter and parsley and the cheese and stir vigorously until the risotto is creamy. Season with salt and pepper as needed.Serve the risotto on flat plates.

Step 3

Directions Heat 1/4 cup of the butter in a small saucepan over medium heat. Add half of the onion and cook, stirring frequently, until tender and translucent, about 4 minutes. Add half of the parsley, and then the peas. Stir to coat the peas with the butter. Add 1 cup of the broth and bring to a gentle simmer until the peas are cooked but still firm, 5 to 7 minutes. Set aside. Heat the remaining broth over low heat; keep warm. Season with salt. Heat 4 tablespoons of the butter in a large pot over low heat. Add the remaining onion and cook, stirring frequently, until the onion is tender and translucent, about 4 minutes. Add the rice and toast lightly, stirring frequently, about 2 minutes. Add enough of the broth to come 1/2 inch above the rice and cook, stirring frequently to be sure the rice doesn’t stick to the bottom. As the rice absorbs the broth, keep adding more, 1/2 cup at a time. Once the rice has absorbed almost all the broth, and is al dente, about 16 minutes total cooking time, add the peas and their cooking liquid and continue to cook until the all of the ingredients are fully cooked, 2 minutes more. Remove the pot from the heat. Add the remaining 1/4 cup butter and parsley and the cheese and stir vigorously until the risotto is creamy. Season with salt and pepper as needed. Serve the risotto on flat plates.

Step 4

Heat 1/4 cup of the butter in a small saucepan over medium heat. Add half of the onion and cook, stirring frequently, until tender and translucent, about 4 minutes. Add half of the parsley, and then the peas. Stir to coat the peas with the butter. Add 1 cup of the broth and bring to a gentle simmer until the peas are cooked but still firm, 5 to 7 minutes. Set aside. Heat the remaining broth over low heat; keep warm. Season with salt. Heat 4 tablespoons of the butter in a large pot over low heat. Add the remaining onion and cook, stirring frequently, until the onion is tender and translucent, about 4 minutes. Add the rice and toast lightly, stirring frequently, about 2 minutes. Add enough of the broth to come 1/2 inch above the rice and cook, stirring frequently to be sure the rice doesn’t stick to the bottom. As the rice absorbs the broth, keep adding more, 1/2 cup at a time. Once the rice has absorbed almost all the broth, and is al dente, about 16 minutes total cooking time, add the peas and their cooking liquid and continue to cook until the all of the ingredients are fully cooked, 2 minutes more. Remove the pot from the heat. Add the remaining 1/4 cup butter and parsley and the cheese and stir vigorously until the risotto is creamy. Season with salt and pepper as needed. Serve the risotto on flat plates.