Our brown rice risotto is made with Cabot Seriously Sharp Cheddar, herbs, and sweet peas. This recipe is creamy, rich and filling, just like traditional risottos, but with less stirring and pot-watching.
Directions
- HEAT oil in a large saucepan over medium heat. Add garlic and shallot and cook, stirring often until softened and just beginning to brown, 1 to 3 minutes. Stir in rice and cook, stirring until the rice grains start to get translucent in spots, about 2 minutes.
- STIR in wine and cook, stirring often until the wine has mostly evaporated, 2 to 3 minutes.
- STIR in broth, nutmeg, salt and pepper, increase heat to high and bring to a boil, stirring occasionally.
- COVER and reduce heat to low and simmer undisturbed until most of the liquid has been absorbed, 38 to 42 minutes.
- REMOVE from heat, stir in peas, herbs and 1cup of cheese (4 ounces), cover and let sit 5 minutes off the heat.
- STIR a final time and serve sprinkled with the remaining ¼ cup cheese and more freshly ground pepper.
