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rich and flavorful risotto

Creamy Parmesan Risotto

This elegant yet comforting risotto transforms humble ingredients into a luxurious dish with perfectly al dente rice and a velvety sauce. The nutty parmesan and sweet peas create a restaurant-quality meal that's worth every moment spent stirring.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ cups Arborio or Carnaroli rice
  • 1 cup frozen peas
  • 1 cup dry white wine such as Pinot Grigio or Sauvignon Blanc
  • 1 onion finely minced
  • 1 stalk celery minced
  • 2 tablespoons vegetarian chicken soup mix
  • 2 tablespoons butter
  • 5 cups water
  • ⅔ cup Parmesan cheese freshly grated

Equipment

  • Large saucepan
  • Wide pan
  • Wooden spoon

Method
 

  1. In a saucepan, bring water and vegetarian chicken soup mix to a boil. Reduce heat to maintain a gentle simmer throughout the cooking process.
  2. In a separate wide pan, melt butter over medium heat. Add minced onion and celery, cooking for 2-3 minutes until translucent but not browned.
  3. Add the risotto rice to the pan and stir for one full minute to coat each grain with butter.
  4. Pour in half of the white wine and stir constantly until completely absorbed by the rice.
  5. Begin adding the simmering broth ½ cup at a time, stirring gently until each addition is absorbed before adding the next. This process takes about 18-20 minutes.
  6. Taste frequently toward the end of cooking. The rice should be tender but still have a slight bite (al dente).
  7. Once the rice reaches the perfect consistency, remove from heat and immediately stir in the remaining wine, grated Parmesan cheese, and frozen peas.
  8. Let stand for 2 minutes to allow the residual heat to warm the peas while maintaining their bright color. Serve immediately.

Notes

For the best results, use freshly grated Parmesan from a wedge rather than pre-grated, as it melts much better into the rice. The type of rice is crucial - only use varieties specifically labeled for risotto (Arborio, Carnaroli, or Vialone Nano) as they have the perfect starch content for that signature creamy texture.
This risotto makes excellent leftovers, though you may need to add a splash of broth when reheating as it will thicken in the refrigerator. Store in an airtight container for up to 3 days.