Heart-healthy split peas make for an amazing risotto when prepared right. This recipe transforms them into a creamy, rich dish that fuels you up rather than slows you down. Gently simmer a cup of split peas with broth, parmesan and seasonings for roughly 30 minutes and serve up this special meal for four.
Split peas are rich in fiber for reduced cholesterol and potassium for blood pressure regulation. They’ll keep you feeling full and lighter than with a traditional starch-heavy risotto.
Split Pea “Risotto”
| Yield |
|---|
| Serves 4 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 30 min | 40 min |
Ingredients
- 1 cup dried split peas, rinsed
- 1 tablespoon olive oil or unsalted butter
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, finely chopped, or 1 teaspoon jarred minced garlic
- 4 cups low-sodium vegetable broth, or chicken broth
- 1/2 cup grated Parmesan cheese, plus more for garnish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Chopped fresh parsley, optional, for garnish
Method
- Heat oil in a large skillet over medium heat. Add onion, and cook until softened, about 3-4 minutes. Add garlic, and cook until fragrant, about 1 minute.
- Add split peas and 2 cups of broth. Bring mixture to a simmer, then reduce heat to medium-low and cook, stirring occasionally, until peas begin to soften and most of the liquid is absorbed.
- Gradually add remaining broth in ½-cup additions, stirring frequently, until each addition is mostly absorbed and mixture reaches a creamy, risotto-like consistency, about 20-25 minutes.
- Remove skillet from heat and stir in Parmesan, salt and pepper, until combined.
- Garnish with parsley and additional Parmesan, and serve.
- Recipe and photo: Dish Works
