Ingredients

The following ingredients have 8 Servings
  • 1 small onion, diced (about 1 heaping cup)
  • 1 bell pepper, diced (about 1-1 1/2 cups. I prefer to use a mix of colors–use what you like!)
  • 2 cups arborio rice
  • 3 Tbsp olive oil (more, if needed)
  • 8 cups broth* (or 8c water + 2-3 Tbsp bouillon*)
  • 1-2 c. cooked cubed or shredded chicken
  • 3/4 – 1 cup frozen peas (don’t thaw)
  • 2 green onions, sliced
  • salt and pepper, to taste.

Instruction

  • In a large soup pot or Dutch oven, heat 3-4 Tbsp of olive oil over medium heat. Add onion and pepper and saute until just translucent. Add rice and stir to coat well, adding a little extra oil if necessary. Toast the rice slightly over medium heat, then add chicken and all 8c of beef broth.
  • Stir frequently over the next 20-30 minutes, or until the rice is tender and creamy. It’s okay to walk away during the first 10-15 minutes, but you’ll want to stay close during the last 10 or so minutes. Add additional broth or water if necessary.
  • When the risotto is creamy and tender, stir in frozen peas and green onions. Salt and pepper, to taste.