finely grated Parmesan cheese, plus more for optional garnish
finely chopped Compliments Chives
ground white or black pepper
Heat broth in a saucepan on the stove (or in large measuring cup in microwave); keep warm.
In a low, wide saucepan, over medium heat, melt 2 tbsp (30 mL) of the butter. Stir in the garlic and shallots; sauté until fragrant and translucent but not browned, 2 to 3 min. Add the rice, stirring to coat, about 1 min. Add the white wine and bring to a gentle simmer until the wine is almost evaporated.
Add about one-third of the reserved warm broth. Simmer gently, stirring often, until the broth is mostly absorbed. Stir in another third of the broth; cook until almost absorbed. During the third addition of broth, check that the rice is cooked through, tender and al dente, but there is still some loose broth in the pan (if the broth has been fully absorbed, add a splash more). Stir in the green peas and remaining 2 tbsp (30 mL) butter. Cook until the peas are heated through, 2 to 3 min. Keep the mixture somewhat loose, as the broth is quickly absorbed while the rice stands.
To finish, remove from heat, stir in the Parmesan cheese, chives, salt and pepper. Garnish with additional cheese, if desired. Serve immediately.
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