Baked Risotto with Fresh Peas

Serves 4

Ingredients:

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1 Tbsp of olive oil

1/4 cup finely chopped white onion

2 cloves or garlic finely minced

3/4 cup Arborio rice

1/4 cup dry white wine

2 cups of hot water

1 cup vegetable stock

1/2 bag of frozen sweet peas

1 teaspoon salt 

3/4 teaspoon pepper

 

Directions:

In a medium oven proof pan add 1 Tbsp of olive oil and chopped onion until onion is transparent. Then add rice and coat with olive oil, cook for 1 minute, then add white wine. Cook until all liquid is evaporated.

Add water and stock and bring to a boil, mix well then place in oven uncovered on 425 for 30 minutes or until rice has softened and expanded.

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Pull dish from the oven and add 1/2 bag of frozen peas, mix well so the warmth of the rice defrosts the peas. Sprinkle with fresh parsley and serve with grated Parmesan (optional). 

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For a fall variation swap out the peas and parsley for 2 cups of finely chopped raw cauliflower and 1 cup of chopped cooked butternut squash with 1 Tbsp fresh chopped sage before adding the vegetable stock. 

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 Serve alongside my Fresh Shaved Asparagus and Caramelized Onion Salad

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