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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.
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.
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).
Add the rice and cook (continue to stir regularly) for about 2 more minutes.
Add half a cup of simmering vegetable broth and cook, stirring constantly, until almost all of the liquid has been absorbed.
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.
The whole process should take about 15 minutes.
Add peas, sea salt, pepper, and another half a cup of broth, stirring continuously until almost all of the broth has been absorbed.
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).
Remove from heat and stir in the freshly chopped basil.
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.
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