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Prep Time: 26 Minutes Cook Time: 47 Minutes |
Ready In: 73 Minutes Servings: 1 |
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Ingredients:
1 bunch green onions |
1 tablespoon olive oil |
1 shallot, minced |
1 teaspoon minced garlic |
1/2 cup dry white wine |
2 cups arborio rice |
4 cups vegetable or chicken broth |
1/4 cup butter, cut into pieces |
2 cups fresh or frozen petite english peas |
2 cups pea vine leaves |
1/4 cup freshly grated parmigiano-reggiano cheese |
1/4 cup chopped fresh parsley |
1/2 teaspoon salt |
1/2 teaspoon freshly ground pepper |
Directions:
1. Place green onions on a lightly greased rimmed baking sheet. Bake at 425° for 13 to 15 minutes. Chop onions, and set aside.
2. Heat oil in a saucepan over medium-high heat; add shallot and garlic, and sauté 30 seconds. Stir in wine; cook, stirring constantly, 4 minutes or until wine is almost evaporated.
3. Add rice. Cook, stirring constantly, 1 minute. Reduce heat to medium; add 1/2 cup broth. Cook, stirring constantly, until broth is absorbed. Repeat procedure with remaining broth, 1/2 cup at a time. (Total cooking time is about 22 minutes.)
4. Stir in remaining ingredients.
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