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.
prep time
10 Min
cook time
25 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 - shallots diced
- 4 cloves garlic minced
- 1 cup arborio rice
- 1 cup dry white wine
- 3 cans chicken stock
- 1 cup mascarpone cheese
- 2 cups frozen peas thawed
- 2 cups frozen peas thawed
- - salt and pepper to taste
- - salt and pepper to taste
- - zest of 1 lemon
- - zest of 1 lemon
- - fresh basil leaves chopped
- - fresh basil leaves chopped
How To Make pea risotto
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Step 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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Step 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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Step 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! 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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