Risotto with Sweet Peas and ParmesanRisotto can be an exercise in patience, but the final dish is well worth the effort. This creamy version features spring sweet peas.
Yield: 4 servings
Active Time: 35 minutes
Start to Finish: 35 minutes
For this recipe you’ll need:
3 1/2 to 4 cups chicken stock
2 tablespoons butter
2 cloves garlic, minced
1 cup arborio rice
1/2 cup white wine
2 tablespoons fresh parsley, rough chopped
1 tablespoon fresh dill, rough chopped
3/4 cup sweet peas
1/2 cup parmesan cheese, grated
Place the chicken stock in a saucepan and heat over medium-low heat.
Heat a heavy, wide pan over medium-low heat and add the butter.
Gently sauté the onions until softened, 2 to 3 minutes. Add the garlic and cook an additional minute.
Mix in the arborio rice, stir well to coat, and cook an additional 2 minutes while stirring constantly or until rice is lightly toasted. Deglaze with the white wine, and then reduce until the pan is almost dry.
Stir in one ladleful of the warm stock at a time and cook until the pan is almost dry. Continue in this fashion until the rice is cooked to your liking.
Add the herbs and remove from the heat. Fold in the peas and cheese, and season with salt and pepper to taste. Tip: If the risotto gets a little too tight, add a splash of stock to keep it creamy.