ENGLISH PEA AND SWEET ONION RISOTTO
Provided by Geoffrey Zakarian
Time 55m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a medium pot, add the chicken stock and bring to a simmer over medium-low heat.
- Heat 3 tablespoons olive oil in a saucepan over a medium-low heat. Add the onions, garlic and a touch of salt and pepper. Cook, stirring, until the onions are translucent, 3 to 4 minutes. Add the rice and increase the heat to medium-high. Toast the rice, stirring, until fragrant, about 3 minutes. Add the white wine and cook until it has reduced to almost dry and you hear a sizzle. Add the simmering chicken stock 1 cup at a time and cook, continuously stirring, until it has absorbed almost all the way. Repeat this process until the rice is almost cooked; this will range from 15 to 20 minutes, depending on your rice. The rice kernels should still be a little al dente and the risotto should be creamy and a pourable consistency, not dry or clumpy.
- In a small saucepan, add about 1/2 cup simmering chicken stock and 2 tablespoons butter. Add the peas, then season with a little salt and pepper and stir. Place over low heat and cook until the peas are warmed through. Add the chives and tarragon. Transfer half of the peas to a bowl and mash with a muddler or fork. Return the mashed peas back to the pot of peas and keep warm. If the mixture looks dry, add 1/4 cup more of the stock.
- When the risotto is finished, shut the heat off and add the remaining 3 tablespoons butter, 2 tablespoon olive oil, half the Parmesan and all the lemon zest. Let it sit for 1 to 2 minutes. Stir and taste for seasoning. Add a little more Parmesan if needed. Add the white balsamic vinegar and lemon juice and stir. Garnish with more Parmesan and the pea mixture. Serve in warm bowls or on warm plates.
BAKED RISOTTO WITH GREENS AND PEAS
This easy baked risotto eliminates the constant stirring required in traditional risotto recipes. It's laden with vegetables, namely kale and spinach, but other leafy greens like Swiss chard or collard greens would work equally well. If you happen to have some extra asparagus, sub it in for the peas. This risotto makes a great starter or side dish, but you can also turn it into a vegetarian main course by using vegetable or mushroom stock in place of the chicken broth, and topping it with sautéed mushrooms, a fried egg or crispy tofu slices. Leftovers can be refrigerated for two days and reheated with more broth, or repurposed into crunchy rice cakes or arancini. Simply form into patties or balls, coat in bread crumbs and shallow-fry until golden and crunchy.
Provided by Kay Chun
Categories dinner, weeknight, casseroles, grains and rice, one pot, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees. In a large Dutch oven, heat oil over medium. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and stir until fragrant, 1 minute. Add rice, season with salt and pepper, and stir until coated in oil and lightly toasted, 2 minutes.
- Add kale, season with salt and pepper, and stir until wilted, 30 seconds. Add broth and bring to a boil over high heat.
- Cover and bake until almost all of the liquid is absorbed and rice is tender, about 20 minutes.
- Stir in spinach and peas until spinach is wilted. Add Parmesan, butter and lemon juice, and stir until well blended and saucy. (Liquid will continue to absorb as risotto sits.) Season with salt and pepper. Serve in bowls and top with more Parmesan.
SPRING GREEN RISOTTO
Provided by Ina Garten
Categories main-dish
Time 47m
Yield 4 servings for dinner, 6 servings for appetizer
Number Of Ingredients 15
Steps:
- Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.
- Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.)
- When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.
- Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.
GREEN-PEA RISOTTO CAKES
Make and share this Green-Pea Risotto Cakes recipe from Food.com.
Provided by Sonya01
Categories Rice
Time 1h
Yield 12 Fritters, 6 serving(s)
Number Of Ingredients 10
Steps:
- Bring the stock just to the boil in a medium saucepan. Reduce heat and hold at a gentle simmer.
- Meanwhile, heat the oil in a large, heavy-based non-stick saucepan over medium heat. Add the green shallots and cook, stirring, for 1 minute or until they soften. Add the rice and stir for 1 minute or until the grains are coated with oil and appear slightly glassy.
- Add a ladleful (about 125ml/1/2 cup) of simmering stock to rice mixture and stir constantly with a wooden spoon until the liquid is completely absorbed. Continue to add the stock, a ladleful at a time, stirring constantly. Allow the liquid to be absorbed before adding more. Cook for a total of 20 minutes or until rice is tender yet firm to the bite and risotto is creamy.
- Add peas and cook, stirring, for 2 minutes or until bright green and heated through. Remove from the heat and stir in parsley. Taste and season with salt and pepper. Transfer to a heatproof bowl and set aside for 1 hour to cool. Cover with plastic wrap and place in the fridge for 3 hours to chill.
- Add the breadcrumbs and egg to the risotto mixture and stir until well combined. Divide into 12 equal portions and shape each into a round 7cm patty. (To freeze the patties, see To Freeze, below.)
- Heat 2 tsp of the extra oil in a large non-stick frying pan over medium-high heat. Add half of the patties and cook, uncovered, for 3-4 minutes each side or until golden and heated through. Transfer to a large plate lined with paper towel to drain. Repeat with the remaining oil and patties.
Nutrition Facts : Calories 347, Fat 7.2, SaturatedFat 1.5, Cholesterol 40.3, Sodium 325, Carbohydrate 58.1, Fiber 2.6, Sugar 4.1, Protein 10.9
PEA RISOTTO
This risotto makes the most of peas with a pea purée, pea shoots and cooked sweet little peas
Provided by Good Food team
Categories Dinner, Main course, Starter
Time 1h
Yield Serves 4 or 6 as a starter
Number Of Ingredients 9
Steps:
- Melt the butter in a large pan, add the onion and gently sweat for about 10 mins until really soft. Meanwhile, put 100g peas into a food processor with a ladleful of stock and whizz until completely puréed.
- Stir the rice into the onion, increase heat to medium and sizzle the rice for 1 min. Pour in the wine, then bubble and stir until completely absorbed. Continue cooking like this, adding a ladleful of stock at a time, and stirring continuously until the rice is tender and has a good creamy consistency - this will take 20-30 mins.
- Stir in the puréed peas, remaining peas, Parmesan and some seasoning, then turn off the heat and leave to stand for a few mins. Give the risotto a final stir, spoon into shallow bowls and top with some pea shoots and a drizzle of olive oil, if you like.
Nutrition Facts : Calories 274 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 10 grams sugar, Fiber 11 grams fiber, Protein 15 grams protein, Sodium 1.91 milligram of sodium
More about "green pea risotto cakes recipes"
SPRING RISOTTO WITH ASPARAGUS & PEAS - ONCE UPON A …
From onceuponachef.com
GREEN PEA RISOTTO - SAFEWAY
From safeway.ca
GREEN PEAS RISOTTO - MAIN COURSE - BOLD AND TASTY
From boldandtasty.com
GREEN PEA RISOTTO | DINNER RECIPES | GOODTO
From goodto.com
GREEN-PEA RISOTTO CAKES - TASTE.COM.AU
From taste.com.au
5/5 (4)Total Time 1 hrServings 6Calories 71 per serving
RECIPE DETAIL PAGE | LCBO
From lcbo.com
GREEN PEA RISOTTO - BIGOVEN.COM
From bigoven.com
MUSHROOM RISOTTO | JAMIE OLIVER RECIPES
From jamieoliver.com
PEA RISOTTO | RICARDO
From ricardocuisine.com
CILANTRO AND GREEN PEA RISOTTO | RICARDO
From ricardocuisine.com
RISOTTO CAKES - LIDIA
From lidiasitaly.com
BAKED RISOTTO WITH GREEN PEAS - KATIE'S CUCINA
From katiescucina.com
PEA RISOTTO RECIPE | OLIVEMAGAZINE
From olivemagazine.com
QUICK HERBY GREEN RISOTTO | TESCO REAL FOOD
From realfood.tesco.com
PEA AND SAFFRON RISOTTO CAKES | CANADIAN LIVING
From canadianliving.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love