- 1 tablespoon extra virgin olive oil
- 1 yellow onion peeled and diced
- 1 pound Yukon gold potatoes peeled and diced no larger than 1" cubes
- 1 cup carnaroli rice
- 4-6 cups water or veggie stock will probably need about 5
- 1 cup fresh or frozen peas
- 1/2 cup fresh loosely packed dill roughly chopped
- Salt and pepper to taste
Cook the rice:
Add the carnaroli rice to the potatoes and toss to combine everyone.
Begin adding the water or stock in one-cup increments. Stir after each addition of water and add more liquid only as the rice absorbs the previous addition. Continue on until 4–5 cups of liquid has been absorbed and the rice is tender. Adjust the heat as needed. I like to cook my risotto over medium-low flame so that the liquid is gently bubbling but not popping hot liquid everywhere. It will take 20 minutes for the rice to become tender. Taste and season with salt and pepper.
Calories: 338kcal | Carbohydrates: 67g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Sodium: 10mg | Fiber: 6g | Sugar: 4g