Lyle and I really do like rice and it is one thing I can eat without problems. I like risottos but they can be time consuming to fix. Lately I have been trying out recipes for a creamy risotto without the usual time spent making it. The following recipe is from the Better Homes and Gardens 75 years of All Time Favorites. I did some changing to the ingredients adding some grated Parmesan cheese and using less rice than called for. This meant adjusting the amount of liquid added, but made a nice amount for 4 servings. Three for us for supper and one for lunch the next day.
We all thought this was excellent and I even ate the peas which I really don’t like. I used frozen peas and added them frozen at the end and they worked great. I do think fresh or frozen they need to be good quality peas. The ones I used were Green Giant as that is what I usually buy.
The pan I used was wider and shallow and worked well. I have had problems with the rice burning on the bottom and this nonstick pan worked quite well. The rice was very creamy and well spiced. Again, I will make this recipe often. The recipe I am giving you is the altered one.
¼ cup thinly sliced celery
¼ cup chopped onion
2 cloves garlic minced
⅛ teaspoon pepper
1 tablespoon butter
⅔ cup Arborio or long grain rice
1 cup water and 1 cup chicken broth
1 cup frozen peas
¼ to ½ cup grated Parmesan (grating your own is better than the jarred cheese)
½ teaspoon grated lemon peel
In a medium saucepan cook the celery, onion and garlic in butter till tender about 2 minutes. Stir in the rice and cook and stir about 2 minutes more. You want all the rice coated with the butter. Carefully stir in the water and chicken broth. Add the pepper and cover. Simmer over low heat for 25 minutes. A glass lid is nice as you can see the rice and know that it is not going dry. DO NOT lift lid till the time is up. Stir in the frozen or fresh peas and put the lid back on. Let stand off of the heat for 5 minutes. Stir in the parmesan cheese and lemon peel and serve.