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
PEA, BASIL & MINT RISOTTO
Make and share this Pea, Basil & Mint Risotto recipe from Food.com.
Provided by JustJanS
Categories One Dish Meal
Time 35m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Bring the stock to a steady simmer in a saucepan.
- Heat the oil in a heavy-based saucepan over medium heat and add the onion and prosciutto and cook for 1 minute.
- Add the garlic and the lemon rind and cook for another minute until the garlic is golden.
- Add the rice and stir for 1 minute, making sure all the grains are well coated.
- Add the wine and stir until completely absorbed.
- Add the stock a ladle at a time, sirring frequently.
- Wait until each addition is almost completely absorbed before adding the next ladle.
- Reserve 1 ladle to add at the end.
- Half way through cooking the rice add the peas.
- After 18-20 minutes the rice should be creamy and tender but still have a little bite.
- Add remaining ladles of stock and turn off the heat.
- Stir through the herbs, cheese and juice and season to taste before serving.
PRAWN AND PEA RISOTTO WITH BASIL AND MINT
For me this risotto really works because of the natural sweetness you get in peas and prawns. With a little help from some delicate herbs it will put a smile on your face. Remember not to use any Parmesan in your basic recipe - not good with fish.
Provided by Jamie Oliver
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Cook peas in boiling stock or water. Don't waste pods, you can place them in the stock after the peas are cooked to infuse their fantastic delicate flavor. Use this stock as part of the stock/water for the risotto. At the end of Stage 3 in the basic risotto recipe, add the prawns and peas and simmer for 1 minute as prawns take no time to cook. At Stage 4 of the risotto recipe throw in the fresh herbs and squeeze the lemon juice. Stir and serve immediately. Drizzle with good peppery olive oil.;
- Stage 1. Heat stock. In a separate pan heat the olive oil, add the shallots or onion, garlic and celery and slowly fry for about 3 minutes. When the vegetables have softened, add the rice, season with salt and pepper and turn up the heat. Stage 2. The rice will now begin to fry, so keep stirring it. After a minute it will look slightly translucent having absorbed all the flavors from the vegetables. Add the vermouth or wine and keep stirring -- it will smell fantastic as it sizzles around the rice. Any harsh alcohol flavors will evaporate and leave the rice with a tasty essence. Stage 3. Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn down the heat to a highish simmer so the rice doesn't cook too quickly on the outside. Keep adding ladles of stock, stirring and allowing each ladle of liquid to be absorbed before adding the next. This will take around 15 minutes. Taste the rice -- is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don't forget to carefully check the seasoning. Stage 4. Remove from the heat and add the butter and Parmesan, if using. Stir gently. Place lid on pan and allow to sit for 2 to 3 minutes. This is the most important part of making the risotto as this is when it becomes outrageously creamy and oozy like it should be. Eat as soon as possible while the risotto retains its perfect texture.
- Yield: 6 servings
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