Creamy Risotto

7 ingredients
2 steps

Ingredients

  • 2 tbsp butter
  • 1 None small onion, minced
  • 1 3/4 cups Arborio rice (about 12 oz)
  • 1/2 cup white wine
  • 4 1/2 cups chicken broth
  • 1/2 cup grated Pecorino Romano or Parmesan cheese
  • 1 cup frozen peas

Directions

  1. 1
    Preheat oven to 350°F. In an ovenproof saucepan, melt 1 tbsp butter over medium heat. Cook onion for 3 mins, or until softened. Stir in rice and cook for 1 min. Add wine and cook for 1 min. Add broth and bring to a boil. Cover and bake for 25 mins, or until liquid is absorbed.
  2. 2
    Stir in grated cheese, peas and remaining butter. Season. Serve immediately.

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