Name: Pea Risotto Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 persons
Cuisine: Caribbean
Ingredients: 4 tablespoons Unsalted Butter; 4 Shallots, minced; 2 cloves Garlic, minced; 1 medium Zucchini, small dice; 1 teaspoon Sea Salt; 1/4 teaspoon ground Black Pepper; 1 teaspoon Dried Basil; 1 cup uncooked short-grain Arborio Rice; 2 1/2 cups Low-Sodium Vegetable Broth; 1 cup Frozen Organic Peas; 1/2 cup shredded Parmesan Cheese; 1/2 cup Mascarpone Cheese

Sideview of a bowl of pea risotto with a cutting board in the background

Believe it or not, risotto came about because of a prank. As the legend goes, the assistant of a church-sponsored stained-glass colorist pranked his boss by adding a healthy serving of saffron to the rice. Unfortunately, the prank did not work out well for the apprentice since everyone fell in love with the dish, but it did work out well for us since we can enjoy creamy, delicious risotto today!

Risotto would not be complete without using arborio rice, but we added two secret ingredients: mascarpone cheese and zucchini. The mascarpone cheese further enhances the dish's creamy texture, while the zucchini gives the risotto some texture. Although risotto has been pegged as the death dish, there's no death here, just a simple, super easy, creamy, and delicious microwave Pea Risotto.

Do You Really Have To Stir Risotto Constantly?

Risotto should be stirred often, not constantly. On the one hand, if you stir the risotto constantly, it will incorporate air into the risotto, cooling it down and resulting in a gluey mess. On the other hand, stirring the rice is vital because it gives the risotto its creaminess. Essentially when rice grains rub against each other, it generates starch, giving risotto its creamy texture. Therefore, you should stir risotto often, but give your arms a break every so often.

Do You Need To Wash Risotto Rice Before Cooking?

As mentioned above, starch is vital to creating risotto's creamy texture. Washing the risotto rice would wash away the starch, so do not wash the risotto rice.

Can You Make Risotto With Any Rice?

Arborio rice is the standard rice for risotto. After all, this rice is a short-grain rice that gives risotto its creamy texture. However, you can make risotto with several types of rice or grains, including brown rice, farro, couscous, and even oats. As long as the rice or grain develops a creamy texture after being simmered for a while, it will be the perfect substitute for arborio rice.

Is risotto good the next day?

Yes, you can enjoy risotto the next day. Best way to reheat this is to add a little extra liquid to the risotto when heating it up as overnight it tends to all stick together in the fridge. Next cover the microwave safe dish & reheat it in the microwave in 30 second intervals until the risotto has reached its desired temperature.

Equipment Needed

Author: Sarah Leadon

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

Serves

4 persons

Ingredients

4 tablespoons Unsalted Butter
4 Shallots, minced
2 cloves Garlic, minced
1 medium Zucchini, small dice
1 teaspoon Sea Salt
1/4 teaspoon ground Black Pepper
1 teaspoon Dried Basil
1 cup uncooked short-grain Arborio Rice
2 1/2 cups Low-Sodium Vegetable Broth
1 cup Frozen Organic Peas
1/2 cup shredded Parmesan Cheese
1/2 cup Mascarpone Cheese

Instructions

To a 2-quart microwave-safe bowl or 8 cup microwave-safe liquid measuring cup, add 2 tablespoons of butter, shallots, garlic, zucchini, salt, black pepper, and basil. Wrap shallot zucchini mixture tightly with plastic wrap and microwave it on high for 2-4 minutes until the shallots are translucent.

Add the arborio rice to the microwave-safe bowl and stir to coat it in the butter. Cover it with plastic wrap and set it aside.

To a separate 4-cup liquid measuring cup, add vegetable broth. Microwave the vegetable broth uncovered on high for 5 minutes until it is hot. Add the vegetable broth to the arborio rice mixture and stir to combine.

Cover the arborio rice mixture tightly with plastic wrap and heat it in the microwave for 5 minutes. Stir the risotto, cover it tightly, and microwave it on half power for 12 minutes.

Stir in the green peas, cover it, and cook the risotto for 5-7 minutes on half power until the arborio rice is tender and the broth is absorbed.

Stir in the remaining 2 tablespoons butter, 1/4 cup Parmesan cheese, and the mascarpone cheese.

Divide the pea risotto between 4 serving bowls and garnish it with the remaining Parmesan cheese.