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“My take on Risotto. It's cobbled together from some recipes on this site with a few ingredients changed to make it somewhat more health-conscious.”
READY IN:
1hr
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine water and vegetable stock. Heat to boiling and then reduce to a simmer.
  2. Melt butter in a large frying pan over Medium heat. Add chopped onion and peas and stir until both soften, about 2-3 minutes.
  3. Add rice to the pan. Stir vigorously to coat rice in remaining butter, about 2-3 minutes.
  4. Add white wine and stir until the rice absorbs all the wine.
  5. Increase stovetop heat to Medium-High. Add 1 cup of the simmering water/vegetable stock mix and stir until the stock has been absorbed. Keep repeating this process, one cup at a time, until the rice has enlarged and absorbed all 5 cups of stock.
  6. Add half and half and parmesan cheese and stir until the rice mix reaches a creamy consistency.
  7. Add salt, pepper, and parsley to taste, and serve hot.

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