RISOTTO WITH PEAS AND GREEN ONIONS
Categories Cheese Onion Rice Side Quick & Easy Fall Sugar Snap Pea Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 first-course or side-dish servings
Number Of Ingredients 7
Steps:
- Melt butter in heavy large saucepan over medium heat. Add green onions and thyme and sauté until onions wilt, about 1 minute. Add rice and stir to coat. Add 2 1/2 cups broth and bring to boil. Reduce heat to medium-low and simmer 15 minutes, stirring occasionally. Mix in peas. Simmer until rice is tender and mixture is creamy, adding more broth by 1/4 cupfuls if risotto is dry and stirring often, about 5 minutes. Mix in 1/3 cup cheese; season with salt and pepper. Serve risotto, passing remaining cheese separately.
SWEET PEA RISOTTO
Posted in RealSimple (May 2005) TIP: Contrary to common belief, you don't "have to stand over the stovetop, stirring risotto constantly. Just stir vefore and after the addition of any liquid."
Provided by VKuuipo Bridges
Categories Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the butter and oil together in a large skillet or saucepan over medium heat.
- Add the onion and saute until translucent, 3 - 4 minutes.
- Add the rice and stir to coat in the oil and butter.
- Pour in the wine, then stir until all liquid is absorbed.
- Reduce heat to low.
- Add 1 cup of the broth and cook until absorbed, stirring occasionally.
- Add the remaining broth, 1/2 cup at a time, waiting until each portion of the broth is absorbed before adding the next.
- Continue this process until the rice is cooked al dente, about 40 minutes.
- Stir in the Parmesan, salt, and pepper.
- Puree 2 cups of the peas in a blender or food processor.
- Just before serving, stir in the pea puree until fully incorporated, then fold in the remaining whole peas.
- Garnish with mint sprigs, if desired.
- Serve immediately.
Nutrition Facts : Calories 683.6, Fat 15.6, SaturatedFat 7.2, Cholesterol 29.6, Sodium 1687.2, Carbohydrate 96.4, Fiber 6.8, Sugar 6.9, Protein 25.9
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
BACON AND SWEET PEA RISOTTO
We're not gonna lie: We're fans of all kinds of creamy, Parmesan-cheesy risotto. But this one-made with bacon and sweet peas-is beyond wow-worthy.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 6 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Cook bacon in large skillet on medium-high heat 5 min. or just until bacon is crisp, stirring occasionally. Remove bacon from skillet with slotted spoon, reserving drippings in skillet. Drain bacon on paper towels. Add onions to drippings; cook 4 to 5 min. or until crisp-tender, stirring occasionally.
- Add rice and garlic; cook 3 min. or until rice is opaque, stirring frequently. Gradually add 1/2 can broth, cook and stir 3 min. or until broth is completely absorbed. Repeat with remaining broth, stirring in cream cheese with the last addition of broth and cooking 5 min. or cream cheese is completely melted and mixture is well blended.
- Stir in peas; cook 2 min. or until heated through, stirring occasionally. Remove from heat. Stir in bacon, parsley and 1 Tbsp. Parmesan. Serve topped with remaining Parmesan.
Nutrition Facts : Calories 450, Fat 22 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 45 mg, Sodium 1020 mg, Carbohydrate 46 g, Fiber 2 g, Sugar 4 g, Protein 15 g
EASY RISOTTO WITH BACON & PEAS
Not for risotto purists - this simple recipe has just 5 ingredients and the stock is added all in one go.
Provided by English_Rose
Categories Short Grain Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Finely chop the onion. Heat the olive oil and butter in a pan, add the onions and fry until lightly browned (about 7 minutes). Add the bacon and fry for a further 5 minutes, until it starts to crisp.
- Add the rice and stock, and bring to the boil. Stir well, then reduce the heat and cook, covered, for 15-20 minutes until the rice is almost tender.
- Stir in the peas, add a little salt and pepper and cook for a further 3 minutes, until the peas are cooked.
- Serve sprinkled with freshly grated parmesan and freshly ground black pepper.
MUSHROOM AND PEA RISOTTO
My very first risotto recipe and I must say, it's pretty legit. Rich and creamy with loads of mushrooms, peas, and cheese. Absolutely delicious and honestly, quite easy to whip up. Serve and garnish with additional grated cheese and chopped parsley.
Provided by Jonathan Charbz
Categories Risotto
Time 1h
Yield 6
Number Of Ingredients 18
Steps:
- Bring regular and low-sodium vegetable broth to a slow boil in a medium pot over medium heat. Reduce heat slightly and keep warm.
- Heat olive oil and 1 tablespoon butter in a 12-inch skillet over medium heat. Add onion, garlic, pepper flakes, and a pinch of salt and pepper. Cook, stirring often, for 3 to 4 minutes.
- Add cremini and shiitake mushrooms, fresh and dried thyme, and a generous pinch of salt and pepper. Cook and stir until mushrooms have released their liquid and caramelized a bit, about 5 minutes. Transfer vegetables to a plate and set aside.
- Add remaining 1 tablespoon butter to the skillet and return to the heat to melt. Add Arborio rice and stir until rice gives off a toasty smell and appears a little paler in color, about 2 minutes. Add bay leaf, pour in wine, and stir until liquid is absorbed, about 3 minutes.
- Use a ladle to scoop some hot broth into the skillet. Cook and stir until all liquid is absorbed, 2 to 3 minutes, before adding another ladle of broth. Continue this process until risotto is just about finished, about 15 minutes. With the final ladle of broth, add frozen peas and return cooked vegetables to the pan.
- Remove from the heat once the liquid is absorbed and the rice is tender, yet firm to the bite. Stir in Pecorino Romano cheese and parsley. Taste and adjust salt and pepper if needed.
Nutrition Facts : Calories 541.6 calories, Carbohydrate 77 g, Cholesterol 30.8 mg, Fat 16.5 g, Fiber 4.1 g, Protein 15.7 g, SaturatedFat 6.8 g, Sodium 728.2 mg, Sugar 5.4 g
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