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- 1 tablespoon(s) butter
- 1 tablespoon(s) olive oil
- 1 onion chopped
- 1 1/2 cup(s) arborio rice (optional: parmesan flavored)
- 3 cup(s) vegetable broth heated
- 3/4 pound(s) fresh in the pod peas (or 1 cup frozen peas)
- 1 tablespoon(s) fresh lemon juice
- 4 tablespoon(s) grated parmesan
- 1. Melt butter with oil in medium saucepan over medium low heat
- 2. Add onion and 1/2 tsp salt. Cover and cook, stirring occasionally, until onion is translucent, about 3 minutes
- 3. Stir in rice. Add about 1 1/2 cups of the broth and adjust heat to maintain a good simmer uncovered. Stir mixture occasionally until most of the liquid has been absorbed
- 4. Add 1 cup of the remaining broth and continue simmering, uncovered, and stirring until absorbed. Add remaining 1/2 cup broth and peas and continue to simmer and stir until rice is just done, about 4 minutes. If you run out of broth before the rice is cooked through, add water.
- 5. Stir in lemon juice and cheese to taste. Season with salt and black pepper. Serve immediately.
- Nutrition: 417 calories; 12 g protein, 74 g carbs, 4 g fiber, 9 g fat
This recipe is a personal recipe added by margow2108 and has not been tested or endorsed by MyRecipes.
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Spring Risotto Recipe at a Glance
- COURSE: Main Dishes