Looking for a terrific, vegetarian side dish to support almost any entree? This garlic risotto with peas and carrots packs a punch of flavor, as well as fiber and nutrition from the added vegetables. Easy to make and utterly tasty, you’ll eat this risotto almost as quickly as you’ll make it.
Ingredients:
- 1 ½ cups Arborio rice
- 4 cups vegetable broth
- ¼ cup heavy cream
- 3 cloves garlic, minced
- ⅔ cup frozen peas
- 4 large carrots, chopped finely
- ½ cup yellow onion, chopped finely
- 1 ½ tablespoons olive oil
- 3 tablespoons butter
- ¼ cup parmesan cheese
- ½ tablespoon fresh basil
- 1 teaspoon dried oregano
- salt and pepper to taste
- In a medium saucepan heat olive oil over medium low heat, add rice and toast rice, stirring frequently, for 3 minutes.
- In a separate pan, heat 1 tablespoon of the butter, add carrots, onion, garlic. Add basil in final 3 minutes. Sautee for 10 minutes. Set aside.
- Add one cup of the broth to the rice and stir, simmering on low heat until most of the broth evaporates, stirring gently. Repeat with remaining broth, one cup at a time, until rice is soft. This should take about 35-40 minutes. Add the heavy cream and peas with the final addition of vegetable broth, stir well.
- Stir in remaining butter, parmesan, and prepared carrots, onion, and garlic. Add oregano, salt, and pepper. Stir until all is well combined. Remove from heat and serve.