Springtime Risotto with Riverbench Chapel View Chardonnay

Risotto is one of the most amazing foods- once you learn the basic risotto recipe, you can add any ingredients you want to create a perfect light main course or side dish. This risotto uses bright and fresh ingredients, and is the perfect accompaniment to anything you pull off the grill.

• 1 tbsp. olive oil
• ½ finely chopped onion
• ½ cup chopped celery, including the leaves if you like
• ½ cup chopped carrots
• 2 garlic cloves, minced
• 1 cup Arborio rice
• ½ cup dry white wine
• 4 cups chicken broth, warmed
• ½ cup green peas
• 2 tbsp. butter
• ¾ cup grated pecorino cheese
• Salt and pepper

Heat the olive oil on medium heat in a large heavy saucepan. Add the onion, celery, and carrots and cook until soft, about 5 minutes. Add the garlic and cook another 1 minute. Add the rice and stir until fragrant, a minute or two more. Add the wine, stirring until completely absorbed by the rice.

Add the chicken stock about ½ cup at a time, stirring until absorbed with each addition. The entire process will take about 30 minutes. When the rice is al dente and is nice and creamy, add the peas. When warmed through, add the butter, stirring vigorously. If it’s too thick, add a bit more chicken stock, and stir in the cheese. Season with salt and pepper and serve.

Serves 4 as a side dish, or 2 as a main.