Risotto with Peas

Ingredients for Risotto with Peas

  • 1 tablespoon olive oil
  • 1/2 cup chopped yellow onion
  • 1 teaspoon minced garlic
  • 1 1/2 cups dry orzo pasta
  • 4 cups low-sodium chicken broth
  • 1 cup Baby Sweet Peas, thawed
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon butter


  1. Heat olive oil in a 2-quart nonstick saucepan over medium-high heat. Add onion and garlic and cook until soft, about 3 minutes.
  2. Add orzo and cook, stirring, for 1 minute. Add wine and cook, stirring, until wine evaporates, about 1 minute.
  3. Add chicken broth; bring to a boil, reduce heat to medium and cook, stirring frequently, until the orzo absorbs the broth, about 20 to 25 minutes.
  4. Add peas, cheese, and butter; reduce heat to low and cook until cheese melts, about 3 minutes.
  5. Season with salt and pepper, if desired.

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