English Pea Risotto

Coastal Living
English Pea RisottoRecipe
Becky Luigart-Stayner
Makes 8 servings


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1 bunch green onions
1 tablespoon olive oil
1 shallot, minced
1 teaspoon minced garlic
1/2 cup dry white wine
2 cups Arborio rice
4 cups vegetable or chicken broth
1/4 cup butter, cut into pieces
2 cups fresh or frozen petite English peas
2 cups pea vine leaves
1/4 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper


Prep: 26 Minutes
Cook: 47 Minutes

1. Place green onions on a lightly greased rimmed baking sheet. Bake at 425° for 13 to 15 minutes. Chop onions, and set aside.

2. Heat oil in a saucepan over medium-high heat; add shallot and garlic, and sauté 30 seconds. Stir in wine; cook, stirring constantly, 4 minutes or until wine is almost evaporated.

3. Add rice. Cook, stirring constantly, 1 minute. Reduce heat to medium; add 1/2 cup broth. Cook, stirring constantly, until broth is absorbed. Repeat procedure with remaining broth, 1/2 cup at a time. (Total cooking time is about 22 minutes.)

4. Stir in remaining ingredients.

Created date

March 2010