Brown Rice Risotto with Peas & Cheddar

Our lactose free brown rice risotto made with Cabot Seriously Sharp Cheddar, herbs and sweet peas is creamy, rich and filling, just like traditional risottos, but with a minimal amount of stirring and pot-watching.

Ingredients

4 teaspoons extra-virgin olive oil
4 cloves garlic, minced
2 shallots, minced
1 ½ cups short grain brown rice
½ cup dry white wine
2 ½ cups reduced-sodium broth, such as chicken or vegetable
¼ teaspoon nutmeg
¼ teaspoon salt
Freshly ground pepper, to taste
1 ½ cup frozen sweet peas
1 tablespoon chopped fresh herbs, such as chives, parsley and dill
6 ounces Cabot Seriously Sharp Cheddar, shredded and divided (about 1 ½ cups)

Directions

HEAT oil in a large saucepan over medium heat. Add garlic and shallot and cook, stirring often until softened and just beginning to brown, 1 to 3 minutes. Stir in rice and cook, stirring until the rice grains start to get translucent in spots, about 2 minutes.

STIR in wine and cook, stirring often until the wine has mostly evaporated, 2 to 3 minutes. Stir in broth, nutmeg, salt and pepper, increase heat to high and bring to a boil, stirring occasionally. Cover, reduce heat to low and simmer undisturbed until most of the liquid has been absorbed, 38 to 42 minutes.

REMOVE from heat, stir in peas, herbs and 1cup of cheese (4 ounces), cover and let sit 5 minutes off the heat. Stir a final time and serve sprinkled with the remaining ¼ cup cheese and more freshly ground pepper.

Recipe courtesy of Katie Webster.