Creamy Curry Pea Risotto

This Creamy Curry Pea Risotto brings together the traditional Italian risotto technique with a creative twist of curry and fresh peas. The creamy texture from the cheese and cream pairs beautifully with the warmth of curry spices, creating a comforting yet vibrant dish that's perfect for a cozy dinner. It's vegetarian-friendly, packed with flavor, and sure to impress your guests.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 cup fresh or frozen peas
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. In a saucepan, heat the vegetable broth and keep it warm on low heat.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until soft and translucent.
3. Stir in the Arborio rice, and cook for 1-2 minutes, allowing it to toast slightly.
4. Add the curry powder and stir to coat the rice evenly.
5. Begin adding the warm vegetable broth, one ladle at a time, stirring continuously until absorbed before adding more broth.
6. After about 15 minutes, when the rice is nearly al dente, stir in the peas.
7. Continue to add broth as needed until the rice is creamy and cooked through, about 20 minutes total.
8. Remove from heat and stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh cilantro if desired.