Sweet Pea Risotto

[UGCCHI-CJ-weather]over lake michigan
Brian Siegel
  • 3 Tbsp. Extra Virgin Olive Oil
  • 1 Cup Onions-small diced
  • 1 Cup Arborio Rice-available in Italian section of market
  • 4 Cups Chicken or Vegetable Broth- heat until simmering, season well with s & p
  • 2 Cups Fresh Shelled Peas-steamed and cooled or frozen baby peas-thawed
  • ¾ Cup Heavy Cream
  • 2 Tbsp. Butter
  • ¼ Cup Freshly Grated Parmesan Cheese
  •  Salt and Black Pepper to Taste

Heat a large, wide, heavy-bottomed saucepan on medium high heat. Add olive oil and onions. Cook stirring for about 2 minutes or until translucent and sweet smelling. Add rice and coat with the hot oil, cook for 30 seconds. Using a 4 oz. soup ladle, add the well seasoned, simmering broth gradually to rice, stirring quite regularly with a wooden spoon. (Using a metal spoon will result in gummy, mushy rice since it will puree the rice as it cooks).  As rice absorbs the stock, add more. Continue this process for about 15 minutes or until rice is starting to get tender. Adjust heat only to maintain a gentle bubbling. If it cooks too fast, more liquid will be required since much is evaporating into the air.

While rice is cooking, place 1 cup of the thawed frozen peas (reserve other cup of peas for later) and the heavy cream in blender, puree until smooth, reserve. After 15 minutes, taste the rice for a tender, yet slightly firm texture at center of grain. When the rice is just slightly underdone, add the pea puree, reserved cup of peas, butter, and parmesan. Cook stirring gently for 2 minutes just to heat through. If sauce is too thick, add a touch more broth or water. Texture of sauce should be very creamy. Divide into four soup plates, garnish the top with more parmesan cheese and peas. Enjoy!

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