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Ingredients
US|METRIC
4 SERVINGS
- 4 cups chicken stock (preferably homemade, you can substitute vegetable stock to make this a vegetarian meal)
- 2 cups carrot juice
- 2 Tbsp. extra-virgin olive oil
- 1 shallot (large, finely chopped)
- 1 1/2 cups arborio rice (10 ounces)
- 1/2 cup dry white wine
- 2 1/2 Tbsp. white wine vinegar
- 1/2 cup parmigiano (freshly grated, Reggiano cheese)
- 2 Tbsp. unsalted butter
- salt
- freshly ground pepper
- 1 cup peas (frozen baby)
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