Risotto With Peas Marjoram And Asiago Recipes

RISOTTO WITH PEAS, MARJORAM, AND ASIAGO

Steps:

• Bring stock to a boil in a medium saucepan over medium heat; reduce heat, and keep at a low simmer.
• Meanwhile, heat oil in a large heavybottom saucepan over medium heat. Add shallots, and cook, stirring frequently, until they are softened and translucent, about 4 minutes. Add rice; cook, stirring frequently, until it is thoroughly coated and slightly fragrant, 3 to 4 minutes. Add wine, and cook, stirring constantly, until it is completely absorbed.
• Using a ladle, add 3/4 cup hot stock to rice mixture; stir constantly with a wooden spoon until it is thick enough to leave a clear wake behind the spoon.
• Continue adding stock 3/4 cup at time, stirring constantly after each addition, until rice is mostly translucent but still opaque in the center and liquid is the consistency of heavy cream, a total of 18 to 20 minutes; the mixture will continue to thicken slightly when removed from heat. About 12 minutes into cooking, stir in peas. Watch carefully, adding smaller amounts of liquid if necessary to make sure it does not overcook. The rice should be al dente but no longer crunchy, and the peas tender and bright green.
• Remove from heat. Stir in butter, cheese, and chopped marjoram, and season with salt and pepper. Serve immediately, garnished with marjoram sprigs.

LEMON RISOTTO WITH PEAS

Steps:

• In a small saucepan, heat broth and keep warm. In a large nonstick skillet, saute shallots in butter for 2-3 minutes or until tender. Add the rice, thyme and pepper; cook and stir for 2-3 minutes. Stir in wine and lemon juice. Cook and stir until all of the liquid is absorbed. , Stir in heated broth, 1/2 cup at a time, stirring constantly. Allow liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. Total cooking time is about 20 minutes. Add the peas, cheese and lemon zest; cook and stir until heated through. Serve immediately.

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.

RISOTTO WITH PEAS

Steps:

• Heat oil in a 3-1/2 quart sauté pan over medium heat.
• Add onion and garlic.
• Cook, stirring often, until onion is soft but not browned, about 4- 5 minutes.
• Add rice.
• Cook, stirring, until grains look opaque, about 2- 3 minutes.
• Add broth, wine and frozen peas.
• Stir to combine.
• Increase heat to medium-high, cover and bring to a boil, stirring often.
• Reduce heat to low and simmer, uncovered.
• Stir occasionally.
• Cook until rice is tender and almost all of the broth has been absorbed, about 25- 30 minutes.
• Rice should be tender but not mushy.
• Remove from heat.
• Add cheese and stir to combine.
• Season with salt and pepper if desired.
• Serve warm, with additional grated cheese to top if desired.