Tuesday, July 17, 2012

Creamy Sweet Pea Risotto

Like pasta, one staple I always keep in my kitchen is white rice.  You can use rice to help fill in the blanks on many dishes.  Rice is very bland, so it will easily take on any flavor you add to it.  I use rice for stuffed peppers, taco rice, fried rice, and even risotto.  Making a simple risotto at home is easier than you may think.  It can take a good dish to a different level.  Here is how I make my creamy sweet pea risotto.
1 1/2 cups rice
3 cans of chicken broth
4 oz (1/2 box) of cream cheese
1 tbsp butter
1 leek
1 cup of frozen peas (thawed)
1/4 cup of Parmesan cheese
1/8 cup of mozzarella cheese
In a saucepan, heat your 3 cans of broth.  Melt butter in a skillet.  Add leeks and cook until tender, med-high heat.  Add rice to skillet and cook for about 3 minutes, stir frequently.  Slowly add 1/2 cup of broth.  Cook for about 3 minutes, stir frequently.  Once the broth has absorbed, repeat the previous step until you have used all of the broth.  Once all of the broth has been added and absorbed, add you cream cheese and mozzarella cheese.  Stir until the cheese has melted.  Once the cheese is melted, add your peas.  Cook for 2 minutes then remove from heat.  Add your Parmesan cheese, stir and serve.

Consider using onions instead of leeks.  Asparagus and asiago cheese go well together in risotto.  Get creative and you'll be able to serve this dish any way you'd like.  Enjoy!

No comments:

Post a Comment

Thank you so much for your support and for checking out my blog!