Rice and Peas
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INGREDIENTS 2 tablespoons extra-virgin olive oil
1 large clove garlic, finely chopped
1 small onion, finely chopped
1 cup Arborio rice
Salt and freshly ground black pepper, to taste
1/2 cup dry white wine
3 to 4 cups chicken broth
1/4 to 1/3 cup grated Parmigiano Reggiano cheese
2 tablespoons chopped fresh flat-leaf parsley
1 cup tiny frozen peas, thawedHeat a medium skillet over medium-high heat. Add olive oil, then garlic and onion and sauté, stirring constantly, 2 to 3 minutes. Add rice and season with a little salt and pepper. Cook another minute or so, then add wine and cook until wine is completely absorbed, 30 seconds.
Add about 1 cup chicken broth and stir. Reduce heat to medium and cook until broth is absorbed, stirring often. Continue adding 1/2 cup broth each time liquid becomes completely absorbed, stirring all the while.
Use as much broth as is necessary to result in creamy, slightly chewy rice; this should take about 22 minutes.
Prepare chicken while rice is cooking.
When rice is cooked to desired consistency, remove from heat and stir in cheese, parsley, and peas and stir to combine and to heat peas through.
Makes 4 servings