Yield: 4 servings

200 gr short grain organic brown rice

♥ 200 gr fresh green peas ( or frozen peas)plus 1 handful for decoration

♥ 1 medium onion plus a 1\4 for decoration

 4 -5 tbs of extra virgin olive oil 

♥ 1/4 tsp sea salt 

♥ 1/4 tsp saffron

sprinkle of Parmigiano cheese or ( if you are vegan or dairy free), nutritional yeast flakes

cayenne pepper

600 ml water and probably more

  1. Saute’ with olive oil the onion in a pot.
  2. When onion is gold add saffron. 
  3. Add rice in the pot and let it get crispy for about 30 seconds.
  4. Add 1 cup of water and salt and let it cook for at least 10 minutes.
  5. Cook the rice, stirring often, and adding 1 cup of water at a time (stirring until almost all the water has been absorbed before adding more – this is what produces the creamy texture) until the rice is al dente, about 30 – 4o minutes. If needed, add up to 1 cup extra water if rice is too thick. 
  6. Add the green peas in the risotto and stir the rice in the pot. 
  7. When all the water will be absorbed probably your risotto should be ready.
  8. Risotto should be ready when the rice is al dente but with a slightly chewy texture.
  9. Sprinkle all over Parmigiano cheese or, if you prefer, nutritional yeast flakes.
  10. Add cayenne pepper if you like…
  11. Decorate your risotto with some fresh raw green peas and some raw white chopped onion

    Yumm!!! Buon appetito!!! 🙂

TIP: Don’t change type of rice, definitely organic short brown rice is perfect for risotto giving a nutty flavor as well. If your rice is not ready don’t forget to keep adding hot water and gently stirring.

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