Imagine a dish so luxuriously creamy, so perfectly balanced, that it transports you straight to the heart of Italy with every single bite. This Risotto with Peas, Parmesan, and Mozzarella isn't just a meal—it's a culinary experience that transforms simple ingredients into a symphony of flavors. Whether you're a cooking novice or a seasoned chef, this recipe promises to elevate your dinner game and impress even the most discerning food lovers.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1 cup frozen peas
- 1/2 cup grated Parmesan cheese
- 1/2 cup diced mozzarella cheese
- 1 small onion, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 1 cup Arborio rice, 4 cups chicken or vegetable broth, 1 cup frozen peas, 1/2 cup grated Parmesan cheese, 1/2 cup diced mozzarella cheese, 1 small onion (chopped), 2 tablespoons olive oil, salt, and pepper.
- In a medium saucepan, bring the chicken or vegetable broth to a gentle simmer over medium heat. Keep it warm on the stove while you prepare the risotto.
- In a large, heavy-bottomed skillet or saucepan, heat the 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant.
- Add the 1 cup of Arborio rice to the skillet with the onions. Stir the rice well to coat it in the oil and to toast it lightly, cooking for about 1-2 minutes until the rice becomes slightly translucent around the edges.
- Begin adding the warm broth to the rice, one ladleful (about 1/2 cup) at a time. Stir continuously until the liquid is mostly absorbed before adding the next ladleful. This process will take about 20-25 minutes. The rice should be creamy and al dente when done.
- When you have about 5 minutes left in the cooking process, stir in the 1 cup of frozen peas. Continue to add broth and stir until the peas are heated through and the rice is cooked to your desired consistency.
- Once the risotto is creamy and the rice is cooked, remove the skillet from the heat. Stir in the 1/2 cup of grated Parmesan cheese and the 1/2 cup of diced mozzarella cheese until melted and well combined. Season with salt and pepper to taste.
- Let the risotto sit for a minute or two before serving. This allows the flavors to meld together beautifully.
- Serve the risotto warm, garnished with additional grated Parmesan cheese or fresh herbs if desired. Enjoy your delicious Risotto with Peas, Parmesan, and Mozzarella!
Tips
- Choose the Right Rice: Always use Arborio rice, which has high starch content essential for that signature creamy texture.
- Keep Your Broth Warm: Warm broth helps the rice absorb liquid evenly and maintains a consistent cooking temperature.
- Stir, Stir, Stir: Constant stirring releases the rice's starches, creating that signature creamy consistency.
- Add Broth Gradually: Add broth in small amounts, allowing each ladleful to be absorbed before adding more.
- Patience is Key: Risotto takes about 20-25 minutes of constant attention, so prepare to be hands-on during cooking.
- Final Touch Magic: Let the risotto rest for 1-2 minutes after cooking to allow flavors to meld and achieve the perfect consistency.Pro Tip: For extra richness, you can substitute some of the broth with white wine during the initial stages of cooking.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 12g
Fat: 16g
Saturated Fat: 7g
Cholesterol: 30mg
