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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From Rachael Ray - this is awesome. So easy and sooooo creamy! I don't use the wine or the peas, but I have used julienned carrots with great results. You do need to use short grain rice to get the creamy texture. Ingredients:
2 tablespoons extra virgin olive oil |
1 clove garlic, finely chopped |
1 small onion, finally chopped |
1 cup arborio rice (short grained rice) |
salt, to taste |
pepper, to taste |
3 -4 cups chicken stock |
1/4-1/3 cup grated fresh parmesan cheese |
2 tablespoons chopped flat leaf parsley |
1 cup frozen tiny peas |
Directions:
1. Heat a medium skillet over medium high heat.
2. Add extra virgin olive oil, garlic and onion. Saute, stirring constantly for 2-3 minutes.
3. Add rice and season with salt and pepper.
4. Cook another minute or so then add wine and let it completely absorb (about 30 seconds).
5. Add about 1 cup chicken stock and stir.
6. Reduce heat a bit to medium.
7. Stir often and continue adding a half cup of liquid each time liquid becomes completely absorbed.
8. Cook 20-25 minutes, using as much stock as necessary to result in a creamy-consistency rice with a bite to it.
9. When rice is cooked to desired consistency, remove from heat and stir in cheese, parsley and peas. Stir to combine and heat peas through.
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