How to Make Green Risotto (Venetian Rice and Peas)

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

arborio rice

🥗Healthier: brown rice

💰Cheaper: long-grain rice

Brown rice offers more fiber, while long-grain is often less expensive.

Start by making the broth: In a large pot, combine 2 cups of chicken broth, some water, fennel seeds, and vegetables.

Bring the mixture to a simmer, cover, and let it cook for 10 to 12 minutes until the vegetables are soft.

Scoop out about 1 cup of the broth and set it aside.

In a blender, combine the reserved broth, 1 cup of frozen peas, and 2 cups of flat leaf parsley. Puree until smooth.

In a 12-inch skillet, melt 2 tablespoons of butter over medium heat.

Add diced onion and cook for 4 to 6 minutes until the onion starts to brown and the pancetta renders its fat and becomes crispy.

Add 1 cup of Arborio rice to the skillet and stir to coat the grains with the fat.

Ladle in the broth mixture gradually, cooking and bringing it to a simmer, allowing the rice to absorb the liquid before adding more.

Repeat this process for about 20 minutes, adding broth in 4 to 5 additions until the rice is al dente.

Once the rice is al dente, turn off the heat and let it sit uncovered for 5 minutes to finish cooking in residual heat.

After 5 minutes, add another cup of thawed peas and the pureed mixture to the rice, stirring to combine.

Heat the mixture gently until warmed through, then add 2 more tablespoons of butter and parmesan cheese, mixing until well combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

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