Risotto With Yogurt And Peas
Serves: 4
Jewel Boehm
1 January 1970
Based on User reviews:
46
Spice
54
Sweetness
47
Sourness
36
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tbsp
Extra-Virgin Olive Oil1 cup
Shallot (finely chopped)1 cup
Arborio Rice1 cup
White Wine (dry)1 cup
Pea (frozen, thawed)3 tbsps
Parsley (minced fresh)3 tbsps
Chives (minced fresh)1.5 tsps
Marjoram (minced fresh)Directions:
1
Bring the chicken broth, 3 1/2 cups water and the cheese rind to a simmer in a saucepan over medium heat
2
Cover, reduce the heat to low and simmer 20 minutes; discard the rind
3
Keep warm
4
Heat the olive oil in a large saucepan over medium heat
5
Add the shallots and cook, stirring with a wooden spoon, until soft, about 3 minutes
6
Add the rice and cook, stirring, 2 more minutes
7
Add the wine and cook, stirring, until evaporated, about 2 minutes
8
Add 1/2 cup warm broth and stir constantly until absorbed
9
Repeat, adding the broth in 1/2-cup increments and stirring constantly, until the liquid is absorbed and the rice is just tender and creamy, 20 to 25 minutes
10
Add the peas and stir until heated through, about 1 minute
11
Remove from the heat
12
Combine the parsley, chives and marjoram in a bowl
13
Add all but 1 tablespoon of the herbs to the risotto along with the grated parmesan and yogurt; stir vigorously until creamy, about 1 minute
14
Divide the risotto among bowls
15
Top with the reserved herbs and more parmesan
16
Photograph by Con Poulos