Green Pea And Saffron Risotto Recipes

GREEN PEA RISOTTO RECIPE

Steps:

• Heat the olive oil in a heavy bottomed frying pan over a medium heat and cook the shallots for a few mins until soft, then add the garlic and cook for 2 mins more then add the rice.
• Increase the heat and add the wine to the pan. Cook off for 1-2 mins then add ¼ of the stock. Reduce to a simmer and continue to gradually add the stock until all the liquid has been absorbed and the rice is just tender.
• Meanwhile, blitz the peas, watercress, mint and lemon in a food processor. Add the green puree to the pan of cooked risotto, season to taste, and cook through for 1 min.
• Divide the risotto between 4 bowls and top with crème fraiche and some extra cooked peas to decorate, if you like.

SAFFRON RISOTTO WITH SHRIMP AND PEAS

Steps:

• In a saucepan, combine broth, 2 cups water, lemon zest, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Bring to a simmer over medium heat. Meanwhile, heat a large straight-sided skillet over medium. Swirl in 2 tablespoons oil. Add onion, season with 1/4 teaspoon salt, and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add rice and cook, stirring, until translucent and grains begin to make a popping sound, 3 to 4 minutes. Stir in wine and saffron; cook until wine is mostly evaporated, about 30 seconds.
• Ladle 1 cup broth mixture into skillet. Stir with a wooden spoon at a moderate speed until most of broth is absorbed and bottom of skillet stays visible for a second or two as you mix, 2 to 3 minutes. Continue ladling broth into skillet, about 1/2 cup at a time (or enough to just cover rice). Stir slowly but constantly, allowing rice to absorb most of broth before adding more. Risotto is ready when rice is al dente and broth has thickened to a rich sauce, 20 to 25 minutes. (You may not need to use all of broth.) Add shrimp and peas to skillet with last addition of broth; cook until shrimp are opaque, 2 to 3 minutes.
• Remove from heat. Stir in butter, lemon juice, and cheese; season with salt and pepper. Drizzle with oil and sprinkle with more cheese and pepper to serve. If the risotto becomes stiff before serving, stir in more hot broth, a little at a time, until it's loose and creamy.

GREEN PEA AND SAFFRON RISOTTO

Steps:

• Soak saffron in milk.
• Saute onions ( medium to medium high) in olive oil until translucent.
• Add peas and rice then cook for 5 minutes.
• Pour in warmed wine. Cook until alcohol in wine is cooked off. Stir constantly.
• Add vegetable stock, Cook until all liquid is absorbed. Add more stock if necessary - the rice should be firm but slightly soft but not mushy.
• Once rice is cooked stir in the saffron. Add salt and grated cheese to taste.
• Cover risotto and turn off flame. let sit for 5 minutes.

SAFFRON RISOTTO

Steps:

• Bring the stock to a boil, then reduce to a low simmer.
• Ladle a little stock into a small bowl.
• Add the saffron threads or powder and leave to infuse.
• Melt 4 tbsp of the butter in a large saucepan until foaming.
• Add the onion and cook gently for about 3 minutes, stirring frequently, until softened.
• Add the rice.
• Stir until grains start to swell and burst, then add a few ladlefuls of the stock, with the saffron liquid, and salt and pepper to taste.
• Stir over low heat until the stock is absorbed.
• Add the remaining stock, a few ladlefuls at a time, allowing the rice to absorb all of the liquid before adding more, and stirring constantly.
• After 20-25 minutes, the rice should be al dente and the risotto golden yellow, moist and creamy.
• Gently stir in about two-thirds of the parmesan and the rest of the butter.
• Heat through until the butter has melted, then taste for seasoning.
• Transfer the risotto to a warmed serving bowl or platter and serve immediately, with the remaining parmesan sprinkled on top.
• Enjoy!