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Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

English Pea Risotto

Coastal Living APRIL 2010

  • Yield: Makes 8 servings
  • Cook time:47 Minutes
  • Prep time:26 Minutes

Ingredients

  • 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

Preparation

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.

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English Pea Risotto recipe

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