Risotto with Fresh Peas

December 10, 2024

45

medium

6

  • Start the Base:
    • In a large heavy saucepan, melt butter over medium heat and add a drizzle of extra virgin olive oil (EVOO).
    • Stir in a bay leaf and diced onions. Season with salt and pepper.
    • Cook until the onions are translucent, then add minced garlic and sauté until tender, about 8 minutes.
  • Toast the Rice:
    • Add the rice to the pan and toast it for a few minutes, stirring to coat the grains evenly.
    • Pour in the wine and cook until the liquid is absorbed, stirring often (about 2 minutes).
  • Cook the Risotto:
    • Add 1 cup of hot chicken broth at a time, stirring frequently and allowing each addition to be fully absorbed before adding more.
    • Keep the heat medium-low and repeat this process every 3 minutes for approximately 28 minutes, until the rice is tender and the mixture is creamy.
  • Incorporate the Peas and Cheese:
    • Stir in fresh peas, grated Parmesan cheese, and additional salt and pepper to taste.
    • Continue to cook and stir until the peas are heated through and the liquid is fully absorbed. The risotto will double in size.
  • Serve:
    • Remove from heat, let the risotto cool slightly, and serve immediately. Warning: it’s so delicious, it might not last long at the table!
Reviews

Ingredients:

Adjust Servings
8cups chicken stock
0.25cup butter
2tablespoons extra virgin olive oil
2cups onions finely chopped
2 garlic cloves minced
1.5cups arborio rice
0.6666667cup wine dry white
0.75cup peas
0.6666667cup parmesan grated
1 bay leaf
6servings salt and pepper

Directions

1.
Start the Base
1. In a large heavy saucepan, melt butter over medium heat and add a drizzle of extra virgin olive oil (EVOO). | 2. Stir in a bay leaf and diced onions. Season with salt and pepper. | 3. Cook until the onions are translucent, then add minced garlic and sauté until tender, about 8 minutes.
Mark as complete
2.
Toast the Rice
1. Add the rice to the pan and toast it for a few minutes, stirring to coat the grains evenly. | 2. Pour in the wine and cook until the liquid is absorbed, stirring often (about 2 minutes).
Mark as complete
3.
Cook the Risotto
1. Add 1 cup of hot chicken broth at a time, stirring frequently and allowing each addition to be fully absorbed before adding more. | 2. Keep the heat medium-low and repeat this process every 3 minutes for approximately 28 minutes, until the rice is tender and the mixture is creamy.
Mark as complete
4.
Incorporate the Peas and Cheese
1. Stir in fresh peas, grated Parmesan cheese, and additional salt and pepper to taste. | 2. Continue to cook and stir until the peas are heated through and the liquid is fully absorbed. The risotto will double in size.
Mark as complete
5.
Serve
Remove from heat, let the risotto cool slightly, and serve immediately. Warning: it’s so delicious, it might not last long at the table!
Mark as complete

Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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