Green Pea Risotto Recipes

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PEA RISOTTO



Pea risotto image

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

50g butter
1 onion, finely chopped
300g frozen or cooked fresh peas
1.7l hot vegetable stock
350g risotto rice
200ml white wine
25g parmesan, or vegetarian alternative, grated
2 good handfuls pea shoots
extra-virgin olive oil, to drizzle (optional)

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

SPRING GREEN RISOTTO



Spring Green Risotto image

Provided by Ina Garten

Categories     main-dish

Time 47m

Yield 4 servings for dinner, 6 servings for appetizer

Number Of Ingredients 15

1 1/2 tablespoons good olive oil
1 1/2 tablespoons unsalted butter
3 cups chopped leeks, white and light green parts (2 leeks)
1 cup chopped fennel
1 1/2 cups Arborio rice
2/3 cup dry white wine
4 to 5 cups simmering chicken stock, preferably homemade
1 pound thin asparagus
10 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh peas
1 tablespoon freshly grated lemon zest (2 lemons)
Kosher salt and freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
1/3 cup mascarpone cheese, preferably Italian
1/2 cup freshly grated Parmesan, plus extra for serving
3 tablespoons minced fresh chives, plus extra for serving

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.

BAKED RISOTTO WITH GREENS AND PEAS



Baked Risotto With Greens and Peas image

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

2 tablespoons extra-virgin olive oil
1/2 cup finely chopped yellow onion
1 small garlic clove, minced
1 cup Arborio rice (about 7 ounces)
Kosher salt and black pepper
4 ounces green or lacinato kale (about ⅓ bunch), stems separated and thinly sliced, leaves stacked and cut into 1/4-inch-thick ribbons (about 4 packed cups)
3 1/2 cups low-sodium chicken broth
4 ounces baby spinach (about 4 packed cups)
1 cup frozen peas, thawed
3/4 cup grated Parmesan (3 ounces), plus more for garnish
3 tablespoons unsalted butter
1 tablespoon lemon juice

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.

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