Congratulations to Heather Smith for Winning the 2009 Cookoff

Three Cheese and Peas Risotto

Three Cheese and Peas Risotto is a rich and creamy side dish to enjoy with chicken or pork. It is great with French's Crunchy Onion Chicken. The recipe can be doubled and enjoyed as a main course or vegetable broth can be substituted for the chicken broth to make this a great vegetarian dish.

COOK TIME 30 min
PREP TIME 10 min


1/3 cup FRENCH'S® Cheddar French Fried Onions

1 tbsp FRENCH'S® Honey Dijon Mustard

1 cup Arborio Rice

32 oz Chicken Broth

2 tbsp Butter

3/4 cup Grated Jack and Colby "confetti" Cheese

12 oz Frozen Peas

1/2 cup water


Brown rice in melted butter in large skillet on medium heat. Crush French's Cheddar Fried Onions and stir into rice. Add 1 cup of heated broth (can be done in microwave 1 cup at a time or on the stove top) stirring constantly while adding. Simmer and stir often until most of moisture is absorbed. Repeat adding broth cup at a time. While risotto is cooking, prepare peas by steaming in microwave or stove top and set aside. Mix French's Honey Dijon Mustard into water and add to mixture after all of the broth has been mixed in. Keep stirring often. Add grated Jack and Colby cheese and stir until melted smoothly into risotto. Lastly, gently stir in peas and serve.
It is important to never add cold liquid into risotto while preparing and the secret is to stir often.

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