Risotto with Peas Recipe
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A delicious variation of the classic Italian rice dish flavored with peas, beef broth, and fresh herbs.
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1/3 cup olive oil, extra virgin
1 tablespoon butter, unsalted
1 medium onion (white or yellow), diced fine
2 shallots, diced fine
2 cups rice
1 cup Pinot Grigio wine (dry white wine)
5 1/2 cups hot beef broth
1 cup frozen peas
Salt and pepper
Garnish: chopped fresh parsley, chopped fresh basil, shredded fresh Parmesan cheese
:a heavy, deep skillet
Over medium low heat, cook oil, butter, shallots and onions for approximately 4 minutes. Add 2/3 cup of warm broth, stirring often until mixture has a soft and creamy texture (approximately 15 minutes). Stir in rice. Continue to cook for an additional 2 to 3 minutes, stirring constantly. Add wine and continue to cook until wine has evaporated.
Still over low heat, pour in 2/3 cup of hot broth. Stir constantly. When moisture has been absorbed, pour in an additional 2/3 cup of hot broth. Stir constantly. When that moisture has been absorbed, add additional 2/3 cup of hot broth. Stir constantly. Repeat until broth is gone.
While rice is cooking, bring 3 cups of water to a boil. Add frozen peas to water. Blanche peas for 1-2 minutes. Remove from water and drain.
Stir peas into risotto. Season to taste. Garnish, if desired, and serve immediately.
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