Risotto With Peas

Serves 4 to 6.

Note: In Italian, this is risi e bisi, also known as rice and peas. From "Minnesota Farmers Market Cookbook," by Tricia Cornell (Voyageur Press).

5 c. no-sodium chicken or vegetable broth, or water

• 2 medium shallots, sliced

• 2 tbsp. olive oil

1 c. arborio or carnaroli rice

2 to 3 c. fresh or frozen (and thawed) peas

1/2 c. freshly grated Parmesan or asiago cheese

•1 to 2 tbsp. butter

• Salt and pepper to taste


Bring stock or water to a low simmer on the stove and keep it there.

In a wide-bottomed pan over medium heat, cook the shallots in the olive oil until they are quite soft, but not browned.

Increase heat to medium-high and add the rice. Cook, stirring, for about 3 minutes.

Add a cup of hot broth and cook, stirring often, until most of the liquid has been absorbed. Repeat until the rice is tender, reserving a splash of hot broth to add at the end; stir vigorously for about 30 seconds to develop the starchy sauce.

Stir in peas, Parmesan and butter. Taste and add salt and pepper. Serve immediately.