Fresh Pea Risotto
- Vegetarian
- Easy recipes
This one-pot early summer dish is simple yet sophisticated. If you make this risotto outside of pea season, you can use frozen peas (just add them in the last 5 minutes of cooking). And if you have any fresh mint on hand, shred it and sprinkle over the risotto. Serve with crusty bread and a glass of fresh white wine, such as an Italian Soave or Gavi.
Ingredients
- 1 onion, chopped
- 1-1/2 cups (375 mL) arborio rice, carnaroli or vialone nano rice
- 1/2 cup (125 mL) dry white wine
- 2 cups (500 mL) hot chicken stock or vegetable stock
- 2 cups (500 mL) fresh peas
- 1/2 cup (125 mL) grated Parmesan cheese
- Butter, salt and pepper
Preparation
In large saucepan, melt 2 tbsp (30 mL) butter over medium heat; fry onion until softened, about 5 minutes. Add rice and cook, stirring, for 1 minute. Stir in wine, 1-1/2 cups (375 mL) of stock, 1-1/2 cups of water and 1/4 tsp (1 mL) each salt and pepper. Bring to boil; cover, reduce heat to low and cook, stirring once, for 5 minutes.
Stir vigorously for 15 seconds; stir in peas. Cover and cook until just a little liquid remains, peas are tender-crisp and rice is still firm to the bite, about 10 minutes. Add remaining stock and cheese; cook, stirring constantly, until creamy, about 1 minute.
Makes 4 servings.
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