Sweet Pea Risotto
- Womenscorner Desk
- October 6, 2020
Ingredients :
- 4 oz. Parmesan cheese, with rind
- 2 c. pea pods (peas removed) or 1 cup frozen peas
- 1 lb. peas, thawed if frozen
- 4 tbsp. unsalted butter, divided
- 1 medium shallot, sliced
- Kosher salt and pepper
- 1 c. Arborio rice
- 1/2 c. dry white wine
- 1 lemon
- 1 c. pea shoots
- 1 tbsp. olive oil
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Method : Grate Parmesan into small bowl and set aside; transfer rind to small pot. Add pea pods (or 1 cup frozen peas) and 5 cups water; bring back a boil, then simmer 10 minutes. Strain, discard solids and return pea stock to pot; keep warm on low. In blender, puree 1 cup each peas and pea stock until smooth. Melt 2 tablespoons butter in large saucepan on medium. Add shallot and 1/4 teaspoon salt and cook until tender, about 2 minutes.
Add rice and cook, stirring to coat and toast, about 5 minutes. Add wine and simmer until nearly evaporated, 2 to three minutes. Add stock, 3/4 cup at a time, stirring often until nearly absorbed before adding more. Stir in pea puree and simmer until rice is almost tender, about 5 minutes. Stir in remaining peas. Remove risotto from heat. Finely grate zest of lemon and squeeze juice from 1 lemon half into risotto, then stir in grated Parmesan and remaining 2 tablespoons butter. Squeeze juice of remaining lemon half into bowl; toss with pea shoots, vegetable oil and salt and pepper to taste. Serve over risotto.
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