Brown Rice Risotto with Peas & Cheddar
If you're looking to bring a little sophistication to your side dish, you have to try this risotto with brown rice recipe from Cabot! Check it out tonight!
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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)
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