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Spring Pea Risotto with Rosemary Gouda

Prep Time

Cook Time



Cuisine Type

Cheese Types

Spring Pea Risotto with Rosemary Gouda

Recipe Description

Cady Creek Farms Rosemary Gouda lends itself well to this classic dish with rich, buttery Gouda cheese and aromatic rosemary.


  • 5 tbsp butter, divided
  • 1 large shallot, minced
  • 2 cups Arborio rice
  • 1/4 cup dry white wine
  • 6 1/4 cups chicken broth, hot
  • 1/2 cup sweet peas, cooked
  • 2 tsp lemon zest
  • 1 cup shredded Cady Creek Farms Rosemary Gouda, divided
  • Salt and pepper


In a large, heavy-bottom saucepan, cook 2 tbsp butter and shallot over medium heat for 2 to 3 minutes or until slightly softened.

Stir in rice; cook, stirring for 2 minutes. Add wine; cook for 1 to 2 minutes or until slightly reduced.

Add hot chicken broth, 1/2 cup at a time, stirring until liquid is absorbed before adding the next addition; cook for about 20 minutes or until rice is tender but still slightly firm in the center.

Stir in sweet peas, lemon zest, remaining butter, and 1/2 cup Cady Creek Farms Rosemary Gouda. Season with salt and pepper.

Sprinkle remaining cheese over the top. Serve immediately.

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