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Thursday April 10, 2008 6:11 pm

Recipe: Pea and Parsley Risotto


Risotto has a reputation for being tedious, laborious, and finicky. To some extent, I agree. It takes a while to prepare, you have to have your mise en place* on point, and if you’re really hungry you could end up eating your fill WHILE you’re cooking dinner. However, if you have some time and don’t mind putting up with a tired arm from all of the stirring, risotto can be one of the most satisfying meals or elegant sides you’ll ever make.


  • 2 T olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced (or 2 teaspoons minced garlic from a jar)
  • Black pepper to taste
  • 1 cup Arborio rice
  • 2 to 3 cups chicken or vegetable broth
  • 1/2 cup chopped fresh flat leaf parsley (also called Italian - this is NOT curly parsley)
  • 1/2 cup frozen peas (I use petite sweet peas but any kind work)
  • 1/4 to 1/2 grated Parmesan cheese (as always, fresh is best but the pre-grated stuff from the store works just as well)

Pour the olive oil into a wide skillet (12 inches or larger). Before turning on the stove, add the onion and garlic. Turn the stove on medium and heat the pan, stirring gently. When the onions start to go translucent, add the pepper and rice and stir to coat it all with the oil. One the rice has gotten completely covered in the oil, add one cup of the chicken broth. Stir until the rice has absorbed all of the liquid, then add another half cup of broth. Again, stir until the rice has absorbed all of the liquid, then add another half cup of broth.

Once the rice has absorbed the second half cup of broth, give it a try and see if the rice is soft enough for your taste. If it isn’t, add another half cup of broth and stir until it’s absorbed and try again.

When the rice is soft enough for you, add the parsley, peas and Parmesan. Keep stirring until the peas are cooked. Let the risotto cool a bit and serve.

*mise en place: Having all of your ingredients prepped and ready to cook with. Hit the link for a great example.



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