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Tuesday, January 11, 2011

Sweet Pea Rissotto


1 tablespoon unsalted butter
1 tablespoon olive oil
1/2 yellow onion, chopped
2 cups Arborio rice
1 cup dry white wine (such as Sauvignon Blanc)
4 cups vegetable or chicken broth
1 cup freshly grated Parmesan
kosher salt and black pepper
2 1/2 cups frozen peas, thawed
fresh mint sprigs (optional)


1. Heat the butter and oil in a large skillet or saucepan over medium heat. Add the onion and sauté until translucent, 3 to 4 minutes.

2. Add the rice and stir until coated. Add the wine and stir until all the liquid is absorbed. Add 1 cup of the broth and cook until absorbed, stirring occasionally.

3. Add the remaining broth ½ cup at a time, waiting until each portion is absorbed before adding the next. Continue until the rice is cooked al dente, about 35 minutes. Stir in the Parmesan, 1 teaspoon salt, and ¼ teaspoon pepper.

4. Meanwhile, puree 2 cups of peas in a blender or food processor.

5. Before serving, stir the peas into the rice until fully incorporated, then fold in remaining whole peas. Garnish with the mint, if desired.

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