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.

Ingredients:

• 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)

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