Ingredients Jump to Instructions ↓

  1. 1 Chicken stock

  2. 2 tablespoons 30ml Extra-virgin olive oil

  3. 2 Garlic cloves - chopped

  4. 1 cup 160g / 5.6oz Arborio rice - (rounded) Salt - to taste Freshly-ground black pepper - to taste

  5. 1 cup 237ml Frozen peas

  6. 1/2 cup 99g / 3 1/2oz Grated Parmigiano-Reggiano or Romano cheese

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Place chicken stock in a small pot and warm over low heat. Heat a medium-sized skillet over medium heat. Add extra-virgin olive oil 2 turns of the pan, and garlic. Saute garlic 1 minute, then add Arborio. Toast the Arborio rice 2 minutes, then ladle in 1/3 of the stock. Bring to a bubble. Stir rice occasionally, allowing the rice to get starchy and the stock to cook into the rice. Add more stock when rice starts to become dry. Continue stirring and ladling broth until rice is al dente, 22 minutes. Stir in peas and cheese and season with salt and pepper, to your taste. Serve immediately. This recipe yields 4 servings.


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