my herbed infused pea risotto
This is my own creation. I love the flavor the infused broth brings to the dish. It's a hit at my house.
prep time
15 Min
cook time
20 Min
method
Stove Top
yield
4 to 6
Ingredients
- 1/2 bunch cilantro fresh
- 1/2 bunch parsley fresh
- 6 - scallions
- 6 cups water
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 cup arborio rice
- 1/2 cup white wine
- 2 cups frozen peas
- 3 tablespoons butter
- 1/2 cup heavy cream
- - salt and pepper to taste
How To Make my herbed infused pea risotto
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Step 1Take the cilantro, parsley, green parts of the scallions, and 1 cup of peas and steep them in the water for about 15 minutes. Strain the liquid reserving it for the risotto. Take the herbs and puree them in food processor. Strain them through a fine mesh strainer pressing out any juices. Discard solids. Place the juices in the water for risotto. Keep the water warm.
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Step 2Heat a large skillet over med. high heat. Chop up the white parts of the scallions. Add oil to pan. Saute the scallions, and garlic in the oil until softened. Add the rice and brown a bit. Add the wine and let cook until most is evaporated.
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Step 3Start adding the veggie broth 1 ladle at a time and letting each ladle absorb. When the rice is al'denta add the other cup of peas stir in the cream and butter. Season with salt and pepper to taste.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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