Sweet Pea Risotto

Sweet Pea Risotto
Kana Okada

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Serves 4
preparation
40
minutes
cooking
40
minutes

Ingredients

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)

Directions

  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.
Sara Quessenberry
April 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 22 %
  • Calcium 268 mg
  • Carbohydrate 74 g
  • Cholesterol 25 mg
  • Fat 13 g
  • Fiber 7 g
  • Iron 5 mg
  • Protein 20 mg
  • Sat Fat 6 g
  • Sodium 1078 mg
What does this mean? See Nutrition 101.

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