Risotto with Peas

Ingredients

1 cup frozen peas
1 cup water
¼ teaspoon saffron threads
2 cups low sodium chicken broth
2 tablespoons unsalted butter, cut into eight ½-inch pieces
½ cup finely chopped shallot
1 cup Arborio rice
1/3 cup dry white vermouth or other dry white wine
½ teaspoon kosher salt
1/3 cup freshly grated Reggiano Parmesan or Grana Padano® cheese

Instructions

Defrost peas in microwave. Do not cook. Transfer to a strainer and let drain.
Place water in a 2-cup measure and place in the Cuisinart Compact Microwave and heat to boiling, about 3 minutes on High. Add saffron threads and stir; reserve. Heat chicken broth in a 2-cup glass measure for 5 minutes on High; reserve.
Heat the butter for 30 seconds on high in a 1-1/2 quart round microwave safe casserole at least 4-inches high. Add chopped shallot, cover with a round of waxed paper cut just slightly larger than the diameter of the dish. Microwave on High for 3 minutes. Stir. Add Arborio rice and stir to coat with melted butter. Microwave on High for 2 minutes. Stir and arrange in an even layer. Microwave on High for 2 minutes. Stir in wine. Microwave on High for 1 minute. Stir in saffron infused water. Microwave on High for 5 minutes. Stir. Stir in 1 cup of the reserved heated chicken stock. Microwave on High for 5 minutes. Stir in remaining chicken stock and salt. Microwave on High for 5 minutes. Stir in reserved peas and the grated cheese. Microwave on High for 1 minutes. Let stand for 3 minutes. Stir again. Serve hot.

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