Rice Select Organic Arborio Italian Style Rice Description
BPA-Free Jars
Directions
1 cup uncooked rice
2 tablespoons olive oil
2 tablespoons butter
½ cup chopped onion
3 cups chicken or vegetable broth, salt and pepper (optional)
Sauté Onion in oil and butter for 3 minutes. Add rice stirring for about 2 minutes, stir in 1 cup of broth. Continue cooking and stirring until liquid is absorbed
Gradually stir in remaining broth 1 cup at a times, cooking and stirring until liquid is absorbed before adding the next cup.
Free Of
GMOs and BPA
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Supplement Facts
Serving Size: 1/4 Cup Dry (46 g)
Servings per Container: About 19
| Amount Per Serving | % Daily Value |
|
| Calories | 150 | |
|
| Total Fat | 0 g | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 37 g | 12% |
|
| Protein | 3 g | * |
|
*Daily value not established.
Other Ingredients: Organic arborio rice.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
Reviews
View printable version
Print Page
Lemon Risotto with Spring Peas
When Arborio rice is slowly stirred to al dente with vegetable broth and just the right ingredients, it becomes next-level – creamy, bright and bursting with flavor! You’ll want to add this lemon risotto to your recipe rotation and experiment with adding more veggies, greens or toppings as the mood strikes. It
never disappoints.
Lemon Risotto with Spring Peas
- 1-1/2 cups Arborio rice
- 4-1/2 cups vegetable broth
- 3 Tbsp. plant-based butter
- 1 Tbsp. avocado oil
- 1 small yellow onion (diced)
- 2 large garlic cloves (minced)
- 1/2 cup dry white wine
- 1/4 tsp. Himalayan pink salt
- 1/8 tsp. ground black pepper
- 8 oz. English peas (fresh)
- 1/2 cup non-dairy Parmesan cheese
- 2 Tbsp. lemon juice
- 1 medium lemon (zest only)
- In small pot on medium-low heat, bring vegetable broth to simmer and cover.
- In large pot over medium heat, heat butter and avocado oil. Add onions and cook 6 minutes. Add garlic and cook until fragrant, about 2 minutes.
- Add uncooked rice and stir to toast 1 minute. (Note: Avoid browning rice). Add white wine and cook until liquid is absorbed.
- Over medium/medium-low heat, slowly pour in 1/2 cup hot vegetable broth and stir until mostly absorbed. Repeat adding about ½ cup broth about every 3 minutes, stirring constantly, until rice absorbs all liquid, about 35 minutes. Stir in peas about 10 minutes before risotto is done.
- Once rice is al dente, stir in parmesan cheese and lemon juice and top with lemon zest. Serve warm in bowl.
Chef’s tip: Add micro greens and grilled asparagus with blackened tofu, tempeh or another protein of choice.
Add the highlighted ingredients to your cart!
