Creamy Risotto with Peas

1/2 medium onion
5T olive oil
4T butter
1 1/2c arborio rice
4c chicken broth
1c frozen peas
1c ricotta cheese
1/2c feta cheese
2t chopped basil
salt and pepper

Dice 1/2 medium onion. Cook in olla with 2T olive oil and 4T butter until translucent, about 5 minutes. Add 1 1/2C arborio rice and 1C chicken broth. Once absorbed, add 3C chicken broth by the ladleful until rice is slightly firm, about 20 minutes. Season with salt and pepper.  Stir in 1C peas, 1C ricotta cheese and 1/2C feta cheese. Add 2t chopped basil and 3t butter. Mix well and serve.

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