Skip to primary navigation Skip to content Skip to footer
Back to Kitchen On Fire Blog


a green plant

Serves 4


  • 4 cups Chicken Broth

  • 1 cup White Wine

  • 1 1/2 cups Sugar Snap Peas, trimmed

  • 1 Tbsp Olive Oil

  • 1 1/2 cups Green onions, sliced

  • 1/2 cup Carrot, diced

  • 1 cup Arborio Rice

  • 1/4 cup Dry Sherry

  • 1/4 tsp Salt & Pepper

  • 1 Tbsp Fresh Oregano

  • 1/2 cup Parmesan, freshly grated

  • 1 Tbsp Butter

  • 1/2 Lemon, juiced

  • To taste Black pepper, freshly ground


  1. Bring broth to a quick boil and keep warm over low heat.

  2. Blanch peas in salted boiling water for 2-3 minutes. Drain and cool on a wire rack.

  3. Heat oil in a large nonstick skillet over medium-high heat. Add onions and carrot; saute 5 minutes or until tender, stirring often. Add the rice and saute until just toasted (about 2-3 minutes). Reduce heat to medium/medium-low.

  4. Stir in wine; cook 5 minutes or until the liquid is nearly absorbed, stirring frequently. About 1/2 cup of so at a time add the stick mixture to the rice, stirring constantly; waiting until it is almost totally absorbed before adding the next ladle-full. Continue until all the stock is incorporated and the rice is creamy, but not runny (about 25 minutes).

  5. Add peas; cook about 4 minutes. Stir in cheese and the remaining ingredients and serve.


  • Chef’s knife

  • Small Pot

  • Large Pot

  • Nonstick skillet

  • Deep fryer