Risotto with Pecorino & Peas

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  • 1 pouch BEN’S ORIGINAL™ READY RICE™ for Risotto
  • 1/4 cup Onion, 1/4" diced
  • 1 tbsp Butter
  • 1 cup Garden Vegetable Broth, Low Sodium
  • 3/4 cup Frozen Peas
  • 1/2 tsp Salt
  • 1/4 cup Pecorino Romano, grated
  • 1 tbsp Mint, chiffonade

Risotto with Pecorino & Peas

Makes: 2 servings


1. Add butter and onions in a 4 qt sauce pot. Bring onions to a sizzle over high heat. Cook for about 2 minutes or until soft. Avoid color.
2. While onions are cooking, break up Risotto as best as possible in the pouch before opening. Once onions are cooked, add broth and peas and bring to a boil.
3. Add Risotto to the boiling stock and begin to stir with a wooden spoon. Break up any parts of clumped Risotto while stirring.
4. Continue stirring while Risotto absorbs the stock; about 2 minutes.
5. Once the liquid is unctuous and can coat the back of a spoon, remove pot from the heat. Add pecorino and mint and stir rapidly to create a creamy mixture.
6. Divide Risotto between two plates. Tap the bottom of the plate to allow Risotto to settle. Garnish with more pecorino if desired.