Creamy Risotto Side Dish
This won't have quite the same texture and flavor as authentic risotto, but it's a good stand-in for nights when you're in a hurry.
Preparation time: 5–10 minutes
Cooking time: 17–18 minutes
INGREDIENTS | SERVES 4
- 1 cup frozen baby peas
- 1 cup arborio or other short-grain rice
- 2 cups chicken broth, divided
- ½ teaspoon dried basil leaves
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ⅛ teaspoon black pepper, or to taste
- 1 teaspoon salt, divided
- ⅓ cup shredded Parmesan cheese
Place the frozen peas in a microwave-safe casserole dish. Cover with microwave plastic wrap, leaving one corner open to vent steam. Microwave the peas on high heat for 2 minutes, and then for 30 seconds at a time until cooked (total cooking time should be 2 to 3 minutes).
Add the rice and 1½ cups broth. Stir in the basil, oregano, garlic powder, pepper, and ½ teaspoon salt. Cover the dish with microwave-safe plastic wrap and microwave for 5 minutes.
Stir in ½ cup broth and ½ teaspoon salt. Microwave on high for 5 more minutes.
Stir, cover, and microwave for 5 minutes, or until the liquid is mainly absorbed and the rice grains are tender
Stir in the Parmesan cheese. Serve hot.
