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Spring Pea and Scallion Risotto

Ingredients

  • 2 cloves garlic, finely chopped
  • 1 onion, finely chopped
  • 8 ounces snow peas, sliced crosswise
  • 2 scallions, thinly sliced
  • 4 cups vegetable broth
  • 2 tablespoons extra virgin olive oil
  • salt and pepper, to taste
  • 3/4 cup arborio rice
  • 1 cup frozen peas, thawed

Directions

Prep: 1. Finely chop garlic and onion. 2. Slice snow peas crosswise. 3. Slice scallions. 4. Heat broth in a saucepan on low. Make: 1. Heat the oil in a large skillet over medium heat. Add the onion, salt and pepper to taste and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic and cook, stirring, for 1 minute. 2. Add the rice and cook, stirring, for 1 minute, until rice is coated in oil. Add 1/2 cup warm broth and simmer, stirring, until absorbed, 5 to 7 minutes. 3. Repeat with 1/2 cup broth at a time until all the broth is used and the rice is tender and creamy. 4. Fold in the peas and cook until heated through, about 3 minutes. Fold in the scallions and serve.

Notes

Take this up a notch by using chicken broth and 3/4 cup white wine in place of the vegetable broth and by adding 1/4 cup of grated parmesan cheese. Also, if you have it on hand, using Arborio rice will give this a creamier more traditional risotto texture. If you don't want to slowly stir in the broth, make this in a heavy sauce pan with a lid, add all the broth at the beginning and let simmer for 20 minutes.

Goes great with these recipes

Chicken with 20 Cloves of Garlic
Sheet Pan Chicken Parmesan
Roasted Garlic Chicken with Spinach
Pan-Seared Cod with Braised Leeks
Filet Mignon with Shallots and Figs
Scallops Provencal

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