Split Pea “Risotto”

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:

1. 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.
2. 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.
3. 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.
4. Remove skillet from heat and stir in Parmesan, salt and pepper, until combined.
5. Garnish with parsley and additional Parmesan, and serve.