Ingredients
1 can chicken broth
2 1/4 c. plus 2 tablespoons water
1 lb. frozen peas
1 tbsp. olive oil
2 c. Arborio or Carnaroli rice
1/2 c. freshly grated Parmesan cheese
Preparation
Step 1In 2-quart covered saucepan, heat chicken broth and 2 1/4 cups water to boiling on high.Step 2Meanwhile, in microwave-safe large bowl, place peas and 2 tablespoons water; cover with vented plastic wrap and microwave on High 4 minutes. In blender, combine 1 1/2 cups peas and 1/4 cup hot broth mixture. Remove center part of blender top; cover blender and blend peas and broth mixture until pureed. Set remaining peas aside.Step 3In microwave-safe 3 1/2- to 4-quart bowl, combine olive oil and rice. Cook, uncovered, in microwave on High 1 minute. Stir in remaining hot broth mixture; cover bowl with vented plastic wrap and cook in microwave on Medium (50 percent power) 10 minutes, stirring once halfway through cooking.Step 4Stir in pea puree; cover with vented plastic wrap and cook on Medium (50 percent power) 8 minutes longer or until most of liquid is absorbed. Stir in Parmesan, 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and remaining peas.Step 5To serve, spoon risotto into 4 shallow serving bowls and garnish with shaved Parmesan cheese.
