Risotto with Peas and Scallions

Risotto with Peas and Scallions
By: The Culinary Institute of America’s

8 ¼ cups vegetable broth, or as needed
2 Tablespoons olive oil
1 onion, finely chopped
2 ¾ cups Arborio rice
2 cups green peas, frozen
8 scallions (green onions), sliced
1 Tablespoon butter
2 teaspoons salt, or to taste
2 teaspoons freshly ground black pepper, or to taste
1 cup parmesan cheese, grated, plus additional for garnish, or to taste

Bring the broth to a boil in a medium saucepan. Reduce the heat and simmer.

Heat 2 Tablespoons of the oil in a large saucepan. Add the onion, reduce the heat, and sauté for 1 minute. Add the rice and cook, stirring to coat, about 2 minutes.

Add about 1/3 of the simmered vegetable broth to the rice and cook, stirring constantly, until the rice absorbs all of the broth, about 6-8 minutes. Add the same about of broth again and simmer, stirring, until the broth is absorbed, 6-8 minutes more. Add the remaining broth and simmer, stirring, until the risotto has a creamy consistency and the rice is tender, about 6-8 minutes more.

Before all of the liquid is absorbed, add the peas and 1 cup of the scallions (green onions). Stir in the butter, salt, pepper; and cheese. Garnish with additional grated cheese, if desired, and the remaining scallions.

Makes 8 servings
Preparation time: 40 minutes