pea risotto
I love making risotto. I love the creaminess of the rice. You can incorporate almost any kind of vegetable you want and it always makes an elegant looking dish.
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yield
6 serving(s)
prep time
10 Min
cook time
25 Min
method
Stove Top
Ingredients For pea risotto
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2 Tbspbutter
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2 Tbspolive oil
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2shallots diced
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4 clovegarlic minced
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1 carborio rice
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1 cdry white wine
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3 canchicken stock
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1 cmascarpone cheese
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2 cfrozen peas thawed
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2 cfrozen peas thawed
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salt and pepper to taste
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salt and pepper to taste
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zest of 1 lemon
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zest of 1 lemon
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fresh basil leaves chopped
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fresh basil leaves chopped
How To Make pea risotto
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1Set aside 1/2 cup peas for later. Place the rest of the peas in a food processor and add 1/4 cup water and pulse until pureed. Set aside. Place the chicken stock in a pan and warm it on the stove.
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2In a large skillet add the olive oil and butter. Add the shallots and cook until translucent. Add the garlic and saute 1 minute. Add the rice and stir to coat well and let cook about 90 seconds to brown a bit and bring out their nutty flavor. Add the wine and deglaze the pan stir and cook until wine has evaporated. Starting adding the chicken broth one ladle at a time stirring to incorporate all the liquid into the rice. Cook until the stock is all absorbed. Keep adding stock one ladle at a time until rice is cooked al dente. Taste and season with salt and pepper.
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3Stir in the pureed peas and Mascarpone cheese. Warm through. Lastly add the reserved whole peas. Remove from heat and serve dusted with lemon zest and garnish with basil leaves
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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