Pea Risotto With Meat Recipe

Inspired by The White Linen

Time40m

Serves4

A creamy risotto with tender meat mixed in.

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Ingredients

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Ingredients for Pea Risotto with Meat

1 cups Arborio rice

4 cups Chicken or beef broth

1 cups Fresh peas (or frozen peas)

2 tbs olive oil

1 medium Onion, finely chopped

2 cloves Garlic, minced

1 cups White wine

1 cups Parmesan cheese, grated

2 tbs Butter

to taste Celtic sea salt

to taste black pepper

1 cups Meat (chicken, beef, or pork), diced

Method

Cooking Instructions

Prepare the broth

In a medium saucepan, heat the chicken or beef broth over low heat. Keep it warm but do not boil.

Sauté vegetables

In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, and sauté until the onion is translucent.

Cook the meat

Add the diced meat to the skillet and cook until browned and cooked through. Remove meat and set aside.

Toast the rice

Add the Arborio rice to the skillet and stir for 2-3 minutes until the rice is lightly toasted.

Deglaze with wine

Pour in the white wine and stir until the liquid is mostly absorbed.

Add broth gradually

Begin adding the warm broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more. This process should take about 15-20 minutes.

Add peas and meat

When the rice is creamy and al dente, stir in the fresh (or frozen) peas and the cooked meat. Cook for an additional 5 minutes.

Finish with cheese and butter

Remove from heat and stir in the grated Parmesan cheese and butter until melted and creamy. Season with salt and black pepper to taste.

Serve

Serve hot, garnished with extra Parmesan cheese if desired.