Monday, July 11, 2011

Pea and Parmesan Risotto

Well, not true risotto because I used long grain rice instead of a short grain like arborio, and I also added orzo to the mix, but the technique was there.  This takes about 30 minutes to make and you have to stir almost constantly, but you end up with creamy flavorful rice.

1 cup raw rice
3 Tbl butter
2 cloves garlic, minced
1/2 cup dry white wine
About 3 cups chicken broth
1/2 cup raw orzo
1 cup shelled garden peas
1/2 cup grated parmesan
1/4 cup half and half, whole milk or cream
salt and pepper to taste

In a medium sauce pan, saute the garlic in the butter for about a minute.  Add the rice and stir around for a couple of minutes until all the grains are coated with the butter.
Add the wine and over medium heat, stir until the wine is almost evaporated.
Add about 1/4 cup chicken broth and continue to stir until the broth incorporates into the rice.  Continue doing this, a little broth at a time until you've added about 2 cups of the broth.
Add the orzo and keep incorporating the last cup of broth, a little at a time.
You should end up with a creamy mixture.
Stir in the peas, parmesan and cream. Season to taste with salt and pepper.

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