|Serves||2 to 4|
|Total Time||1 hour|
This Venetian classic is basically a soupy risotto. Ladle it out onto plates and eat it with a spoon.
|5 to 6||cups vegetable or chicken stock|
|1||Tbsp. olive oil|
|1||carrot, peeled and diced|
|½||large onion or 4 shallots, diced|
|2||garlic cloves, minced|
|½||tsp. dried thyme|
|1||cup risotto rice (arborio, carnaroli, etc.)|
|⅓||cup white wine, sherry, or marsala|
|1½||cups frozen peas|
|1||cup diced ham (optional)|
|~||Freshly grated Parmesan cheese|
|~||Salt and pepper, to taste|
This content is from the Culinate Kitchen collection.
Writing about flavor can challenge even the most practiced wordsmiths.
The exuberant Israeli chef
Try quinoa, amaranth, millet, and sorghum
Velvety, earthy, and confident
How to live like Julia Child