Canned Pea Risotto Recipe

Cooking Directions

• STEP 1.In a large saucepan, heat olive oil over medium heat. Add diced onion and cook until translucent.
• STEP 2.Add Arborio rice to the saucepan and stir to coat the grains with oil. Cook for 1-2 minutes.
• STEP 3.Pour in vegetable broth, one ladle at a time, stirring constantly until the liquid is absorbed. Repeat until the rice is cooked al dente.
• STEP 4.Stir in the canned peas and cook for an additional 2-3 minutes until heated through.
• STEP 5.Remove from heat and stir in grated Parmesan cheese. Season with salt and pepper to taste.
• STEP 6.Serve the canned pea risotto hot, garnished with fresh parsley or grated Parmesan cheese.

Cooking Tips

• Make sure to use Arborio rice for the best texture and creaminess in the risotto.
• You can add a splash of white wine to the risotto after adding the rice for extra flavor.
• If you prefer a smoother texture, you can blend half of the canned peas before adding them to the risotto.

Storage and Serving

• Leftover canned pea risotto can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, add a splash of vegetable broth or water to the risotto and heat it in a saucepan over medium heat until warmed through.
• Serve the reheated risotto as is or add some fresh peas and grated Parmesan cheese for an extra touch.