Boistfort Valley Farm
Community Supported Recipe Box

Risotto with Peas and Green Onions


  • 3 tablespoons butter
  • 3/4 cup chopped green onions
  • 1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried
  • 3/4 cup arborio or medium-grain white rice
  • 2 1/2 cups (or more) canned low-salt chicken broth
  • 3/4 cup shelled peas (or use snow peas: wash, snap into rough thirds, and sauté with a bit of butter, then add to risotto)
  • 1 cup grated Parmesan cheese


dish: main
season: summer

Melt butter in heavy large saucepan over medium heat. Add green onions and thyme and sauté until onions wilt, about 1 minute. Add rice and stir to coat. Add 2 1/2 cups broth and bring to boil. Reduce heat to medium-low and simmer 15 minutes, stirring occasionally. Mix in peas. Simmer until rice is tender and mixture is creamy, adding more broth by 1/4 cupfuls if risotto is dry and stirring often, about 5 minutes. Mix in 1/3 cup cheese; season with salt and pepper. Serve risotto, passing remaining cheese separately.

Adapted from Bon Appétit, October 1988