You are here

How to Make a Mouthwatering Risotto with Peas and Basil

Looking for a delicious, dairy-free risotto? With the right amount of time and love put into this recipe, I'm willing to bet that this creamy rice dish is as good as anything ever made by Jamie Oliver or Tyler Florence.

2 great iPhotos

I strongly recommend that you use fresh basil for this recipe - it really seems to enhance all of the other flavors.

Ingredients:

Makes about 4 servings

1 and 1/2 cups Arborio rice
2 cups frozen green peas, thawed
1/4 cup finely chopped onion
5 cups vegetable or chicken broth
2 tablespoons extra virgin olive oil
1/4 cup finely chopped fresh basil
Sea salt and freshly ground black pepper, to taste

Directions:

Bring broth to a simmer in a large pot.

2 great iPhotos

In a large and relatively deep pan / skillet, heat the extra virgin olive oil over medium heat. Add the onion and cook (stir regularly) until softened but not browned (about 2 to 3 minutes).

2 great iPhotos

2 great iPhotos

Add the rice and cook (continue to stir regularly) for about 2 more minutes.

2 great iPhotos

Add half a cup of simmering vegetable broth and cook, stirring constantly, until almost all of the liquid has been absorbed.

2 great iPhotos

Continue adding the simmering broth by half a cup at a time, cooking and stirring until the rice begins to soften to a point where it is close to being edible.

2 great iPhotos

The whole process should take about 15 minutes.

2 great iPhotos

Add peas, sea salt, pepper, and another half a cup of broth, stirring continuously until almost all of the broth has been absorbed.

2 great iPhotos

Add one final half cup of broth and continue to cook and stir until the dish is creamy, and the rice is tender yet firm to bite (al dente).

2 great iPhotos

Remove from heat and stir in the freshly chopped basil.

2 great iPhotos

Enjoy immediately while it’s hot!

Note: Risotto is an excellent choice for little ones at any age but especially after they have been weaned off of breast milk. You can use vegetable or chicken broth to make risotto, and when broth is made with nutrient-rich vegetables and/or bones, it delivers a good mix of minerals that kids can use to nourish their development.

For a printer-friendly version of this recipe, click here:

Risotto with Peas and Basil Recipe

 
 

Join more than 100,000 readers worldwide who receive Dr. Ben Kim's free newsletter

Receive simple suggestions to measurably improve your health and mobility, plus alerts on specials and giveaways at our catalogue

Please Rate This

Your rating: None Average: 4.5 (20 votes)
 
 
 

Comments

I haven't tried this recipe yet but I wanted to comment on eliminating dairy from my diet which I did over 15 years ago. I suffered from almost daily headaches and regular migraines from the time I was 10 until 18 when I finally (thankfully!) connected it to my dairy consumption (which I ate a lot of as a child and just loved). When I gave up the dairy not only did the headaches and migraines go away but so did my dry eyes and constant stiff neck and I noticed a reduction of the severity of head colds when I got them. I tried dairy again in my 20's but when the symptoms returned I gave it up for good. I do eat butter, it does not seem to bother me, but no other dairy. Lactose free doesn't seem to work for me either. If you experinece headaches or migraines or any of the other health concerns Dr. Kim listed I strongly suggest you try eliminating dairy from you diet. Be sure to read labels carefully for whey and casein as they are used in a lot of packaged foods including cookies, crackers, cereals, soups, frozen dinners.

Hi Dr. Kim,

I love your website, articles and recipes but people with Fructmal have problems with all that good stuff like onions, garlic, many veggies like asparagus, broccolli & cauliflour and it would be great to have some recipe suggestions that were tasty and safe for people who just can't tolerate fructose. We also seem to be lactose intolerent but that's not really a problem. Thanks for your great website.