English Pea Risotto
May 30, 2010
I found this recipe from the magazine Coastal Living and was so excited to try it, english peas are in season right now so the timing was perfect! Risotto is a rich and creamy, italian rice dish that is slowly cooked in broth and flavored with butter and parmesan cheese. Risotto can include other ingredients such as fish, meat, and vegetables, therefore it can be served either as an entree or a side dish.
Arborio rice, a short grain rice that is firm and chewy, is most commonly used in cooking risotto. Arborio rice is named after the town of Arborio in Italy, where it is grown. My english peas fresh and sweet, were purchased from my friend Lynda’s produce stand in Half Moon Bay, called the “Farmer’s Daughter”. The chef that created this very delicious risotto is Maria Hines, from “TilthRestaurant” in Seattle Washington. Please enjoy!
Check out this link here for other risotto recipes from inmamaskitchen.com
- 1 bunch green onions
- 1 tbsp. olive oil
- 1 shallot, minced
- 2 cloves garlic, minced
- ½ cup dry white wine
- 2 cups Arborio rice
- 4 cups vegetable or chicken broth
- ¼ cup butter, cut into pieces
- 2 cups fresh or frozen petite English peas
- 2 cups pea vine leaves
- ¼ freshly grated parmesan chees
- ¼ cup chopped fresh parsley
- ½ tsp freshly cracked pepper
- ½ tsp. salt
Preheat oven to 450 degrees. Trim green onions and place on a lightly greased baking sheet. Bake until slightly browned and crisp, about 10-13 minutes. Set aside to cool, then chop into 1-inch pieces.
In a medium sauce pan, heat oil to medium heat. Add shallot and garlic, sauté for about 1 minute. Stir in wine; cook stirring constantly, 4 minutes or until wine is almost evaporated. Add rice. Cook stirring constantly, 1 minute. Add ½ cup broth. Cook stirring constantly, until broth is absorbed. Repeat procedure, ½ cup at a time. Total cooking time is about 20-25 minutes. Add remaining ingredients, serve immediately.
Serves: 4
Total time: 60 minutes
Related posts:
- Fennel and Chicken Sausage Risotto with Fresh Herbs
- Pork Mushroom & Snow-Pea Stir-Fry
- Fried Brown Rice with Watercress and Bacon
