This isn’t a new recipe on the block, by any stretch of the imagination.
I’m just blogging it so it’s easy to find when I need it! LOL
Parmesan Risotto with Peas
Parmesan Risotto
2 garlic cloves, minced
2 tablespoons olive oil
1 cup arborio rice
~ 20 oz chicken stock (vegetable, beef, seafood, etc can also be used too!)
1/3 cup parmesan cheese
1/3 cup frozen peas
Directions
– In a medium saucepan, heat olive oil and garlic until fragrant.
– Add rice and continuously stir until translucent, about 6-8 minutes.
– Add stock in 1/2 cup increments and bring to a simmer, continuing until the liquid is absorbed and the rice has reached the desired consistency. Stir occasionally.
– Remove from heat and stir in parmesan cheese and peas
