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Risotto with Peas


Create a creamy full flavored risotto in half the time with 8 minute rice and frozen peas.  Add asparagus for added texture and taste. Can be served as a side dish but in Milan and Venice, this is a entré.



1 cups Uncle Ben's Quick Cook Long Grain Rice

1 1/2 TBSP butter
1 cups broth (vegetable, chicken or beef)

3-4 tsp. Italian Bliss

2 cups water

1/2 cup of frozen peas

3-4 asparagus, blanched* & cut into 1"

1 cup grated cheese of choice (parmesan, romano, cheddar, etc)

1/4 cup cream (optional)

Salt and pepper (optional)

1 lemon




Melt butter in rice cooker (or pot). Add rice coating grains with melted butter. Add broth and Italian Bliss. Cover & cook for a few minutes until broth is almost fully absorbed. Add 1 cup water. Cover & cook until broth is almost fully absorbed (about 3 minutes). Add remaining water, peas and asparagus. Cook until broth is almost fully absorbed (about 3 minutes). Add cheese, cream, salt and pepper. Mix. Cover and cook for another 2-3 minutes. Top with a little lemon juice and zest.


Serves 2 as an entrée or 4 as a side dish.

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