Creamy Pea Chive Risotto Recipes

RISOTTO WITH PEAS

Steps:

• In a medium-size heavy saucepan, warm the oil. Add the onion and cook until barely softened, about 5 minutes. Add the peas, and shaking the pan to avoid burning, cook for 5 minutes. Remove and puree half the mixture and reserve. Also reserve the other, unpureed half.
• Melt 2 tablespoons of the butter in the pot. Add the rice and cook over medium heat until it becomes opaque. Add the wine and cook, stirring, until the wine has evaporated, about 3 minutes. Add the broth and the pureed pea mixture.
• Cook at a lively simmer for 15 minutes. Add half the remaining unpureed pea mixture, stir and cook 10 minutes longer. Remove from the heat, add the remaining pea mixture and butter. Season with salt and pepper to taste. Stir in the cheese and serve immediately.

CREAMY PEA RISOTTO

Steps:

• Chop onions. Put in medium pot and saute over medium heat until translucent.
• Add rice and stir for one minute.
• Add apple juice, 1 1/2 cups stock, salt and pepper. Bring to a boil, then reduce heat to medium-low. Cover and cook 15 minutes.
• Stir in peas and Parmesan, adding more stock if needed, until creamy.

CREAMY PEA & CHIVE PEARL BARLEY RISOTTO (REDUCED FAT)

Steps:

• Heat the oil in a large, deep pan, then gently fry the onion for 3-4 minutes
• Stir in the pearl barley, sizzle for a few mins, then pour in about a third of the stock.
• Simmer fiercely for 20 mins, stirring occasionally, adding more stock gradually as it is absorbed.
• With 5 mins to go, stir in the peas. After 20 mins there should be some liquid left and the barley should be cooked through.
• Turn the heat off under the risotto and let it sit for a min, then stir in the cream cheese and most of the chives.
• Season well and serve scattered with the rest of the chives.

SPRING: PEA, CARROT, AND CHIVE RISOTTO

Steps:

• Bring a medium pot of salted water to a rolling boil over high heat. Add the peas and carrots and boil for 2 minutes (if using frozen peas, then just cook the carrots). Strain the vegetables through a fine-mesh sieve and cool under cold running water. Set aside.
• Add the cooked peas and carrots and the chives to the risotto when you add the butter and Parmesan.