3 tablespoons of butter
3 tablespoons of olive oil or vegetable oil
1 medium onion, finely chopped (100 g)
2 cups of Arborio rice (400 g)
3 medium carrots, grated coarse (360 g)
2 cups of fresh or frozen peas (250 g)
1 teaspoon of salt to taste
2 liters of chicken broth
1/4 cup of grated Parmesan cheese (28 g)
3 tablespoons of butter
3 tablespoons of olive oil or vegetable oil
1 medium onion, finely chopped (100 g)
2 cups of Arborio rice (400 g)
3 medium carrots, grated coarse (360 g)
2 cups of fresh or frozen peas (250 g)
1 teaspoon of salt to taste
2 liters of chicken broth
1/4 cup of grated Parmesan cheese (28 g)
In a large saucepan, melt half the butter and oil over medium heat
Add the onion and cook until it's translucent
Increase the heat, add the rice and cook for 1 minute, stirring constantly
Add the carrots, peas, salt, and 1/2 cup of broth, mixing well
Gradually add the remaining broth, stirring continuously, until all the liquid is absorbed and the rice is tender but still firm
Remove from heat, add the remaining butter and Parmesan cheese
Transfer to a serving dish and serve immediately
509 calories per serving
