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Risotto with Peas Recipe

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A delicious variation of the classic Italian rice dish flavored with peas, beef ... read full description
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Ingredients
  • 1/3 cup olive oil, extra virgin
  • 1 tablespoon butter, unsalted
  • 1 medium onion (white or yellow), diced fine
  • 2 shallots, diced fine
  • 2 cups rice
  • 1 cup Pinot Grigio wine (dry white wine)
  • 5 1/2 cups hot beef broth
  • 1 cup frozen peas
  • Salt and pepper
  • Garnish: chopped fresh parsley, chopped fresh basil, shredded fresh Parmesan cheese
Container: a heavy, deep skillet
Directions
PREP
15 mins
COOK
45 mins
READY IN
1 hr
  • Over medium low heat, cook oil, butter, shallots and onions for approximately 4 minutes. Add 2/3 cup of warm broth, stirring often until mixture has a soft and creamy texture (approximately 15 minutes). Stir in rice. Continue to cook for an additional 2 to 3 minutes, stirring constantly. Add wine and  continue to cook until wine has evaporated.
  • Still over low heat, pour in 2/3 cup of hot broth. Stir constantly. When moisture has been absorbed, pour in an additional 2/3 cup of hot broth. Stir constantly. When that moisture has been absorbed, add additional 2/3 cup of hot broth. Stir constantly. Repeat until broth is gone.
  • While rice is cooking, bring 3 cups of water to a boil. Add frozen peas to water. Blanche peas for 1-2 minutes. Remove from water and drain.
  • Stir peas into risotto. Season to taste. Garnish, if desired, and serve immediately.
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A delicious variation of the classic Italian rice dish flavored with peas, beef broth, and fresh herbs.
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Risotto with Peas Recipe - Related Content

Cooking Tips & Advice
Fresh Pea & Pod Pea Preparation | Fresh Pea & Pod Pea CookingDried Field Pea Preparation | Dried Field Pea CookingPea Recipes | Tips Peas Varieties of small round legumes that are typically classified as fresh, field or pod peas.
Glossary Terms
An Asian snack made by coating dried peas with the sharp, hot flavored condiment known as "wasabi" that is one of the most important seasonings in Japanese cooking.
Varieties of small round legumes that are typically classified as fresh, field or pod peas. The fresh pea is a small, round green vegetable, which is grown in a pod and is generally harvested in the early summer.
A flavorful vegetable that is a cross between snow peas and garden peas. The Sugar Snap Peas are eaten in the pods and do not require shelling.
Flat, edible, pea pods that contain tiny peas. The thin crisp pods from this vegetable are a bright green, turning a rich dark green when cooked.
A creamy Italian rice dish made with starchy, short-grained Italian rice varieties. A basic recipe for risotto includes onions that are lightly sautéed in butter into which rice is added and cooked briefly.
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