ENGLISH PEA AND SWEET ONION RISOTTO
Provided by Geoffrey Zakarian
Time 55m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a medium pot, add the chicken stock and bring to a simmer over medium-low heat.
- Heat 3 tablespoons olive oil in a saucepan over a medium-low heat. Add the onions, garlic and a touch of salt and pepper. Cook, stirring, until the onions are translucent, 3 to 4 minutes. Add the rice and increase the heat to medium-high. Toast the rice, stirring, until fragrant, about 3 minutes. Add the white wine and cook until it has reduced to almost dry and you hear a sizzle. Add the simmering chicken stock 1 cup at a time and cook, continuously stirring, until it has absorbed almost all the way. Repeat this process until the rice is almost cooked; this will range from 15 to 20 minutes, depending on your rice. The rice kernels should still be a little al dente and the risotto should be creamy and a pourable consistency, not dry or clumpy.
- In a small saucepan, add about 1/2 cup simmering chicken stock and 2 tablespoons butter. Add the peas, then season with a little salt and pepper and stir. Place over low heat and cook until the peas are warmed through. Add the chives and tarragon. Transfer half of the peas to a bowl and mash with a muddler or fork. Return the mashed peas back to the pot of peas and keep warm. If the mixture looks dry, add 1/4 cup more of the stock.
- When the risotto is finished, shut the heat off and add the remaining 3 tablespoons butter, 2 tablespoon olive oil, half the Parmesan and all the lemon zest. Let it sit for 1 to 2 minutes. Stir and taste for seasoning. Add a little more Parmesan if needed. Add the white balsamic vinegar and lemon juice and stir. Garnish with more Parmesan and the pea mixture. Serve in warm bowls or on warm plates.
ROB FEENIE'S GREEN PEA RISOTTO
A beautiful creamy dish, "the richness of the risotto is a wonderful balance for the smooth texture of salmon" Rob Feenie. I also serve this dish with chicken, pork chops, and sometimes add mushrooms, snow peas, baby carrots and just make a meal of it.
Provided by Chef 477627
Categories Short Grain Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place stock in a large pot on medium heat and bring to a gentle simmer. Keep hot.
- In another pot, heat olive oil on medium heat. Saute shallots until translucent (do not brown).
- Add rice and cook for 3 - 4 minutes, stirring until grains are coated with oil.
- Add wine, stir gently and cook until liquid is absorbed.
- Add 1/2 cup of hot stock at a time, bring to a simmer and stir gently; wait until each addition is nearly all absorbed before adding more. Do not stir too often or too hard, as you risk breaking the grains.
- Continue this process until the risotto has cooked approximately 15 minutes. (The ristto should be al dente (firm, but tender), moist, almost creamy.
- Gently stir in Parmesan, butter, and mascarpone.
- Fold in peas and parsley.
- Season to taste with salt and freshly ground white pepper, serve on warm plates.
Nutrition Facts : Calories 767.3, Fat 23, SaturatedFat 8.2, Cholesterol 32.3, Sodium 470.9, Carbohydrate 100.7, Fiber 5.2, Sugar 7.4, Protein 16.5
FENNEL PEA RISOTTO
Make and share this Fennel Pea Risotto recipe from Food.com.
Provided by daisygrl64
Categories Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- in a small sauce pan bring broth and 1 1/2 cups of water to boil, add saffron, reduce heat and keep warm.
- in large sauce pan, heat oil over medium heat, and cook onion, fennel, garlic, salt, stirring until softened.
- add rice, stirring to toast grains.
- add wine, cook stirring until no liquid remains.
- begin adding 2 1/2 cups of the broth mixture, 1/2 a cup at a time, stirring after each mixture until liquid is absorbed before adding more.
- stir in peas, and remaining broth, cook until peas are tender.
- stir in cheese and parsley.
- mix and serve.
Nutrition Facts : Calories 297.5, Fat 5.7, SaturatedFat 1.6, Cholesterol 5.5, Sodium 257.4, Carbohydrate 50.2, Fiber 4.4, Sugar 3.5, Protein 8.3
CREAMY PEA RISOTTO
Make and share this Creamy Pea Risotto recipe from Food.com.
Provided by Anemone
Categories Rice
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Chop onions. Put in medium pot and saute over medium heat until translucent.
- Add rice and stir for one minute.
- Add apple juice, 1 1/2 cups stock, salt and pepper. Bring to a boil, then reduce heat to medium-low. Cover and cook 15 minutes.
- Stir in peas and Parmesan, adding more stock if needed, until creamy.
Nutrition Facts : Calories 209.3, Fat 3.3, SaturatedFat 1.3, Cholesterol 5.5, Sodium 282.5, Carbohydrate 37.4, Fiber 2.2, Sugar 4.3, Protein 6.8
HAM, PUMPKIN AND PEA RISOTTO
I found this on an excellent Aussie site called Healthy Food Guide.com.au I modified slightly it to suit us but you can check out the original on the site.
Provided by JustJanS
Categories Short Grain Rice
Time 50m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Pre-heat oven to 180c.
- Spray a baking tay and scatter over the pumpkin . Spray the pumpkin with more oil. Cook for 20 minutes or until cooked through.
- Meanwhile, place the olive oil in a medium saucepan over medium heat (I use my non-stick wok). Add the garlic and onion and cook for 2-3 minutes, until soft. Stir in the rice and cook for 1 minute. Add the white wine and cook until evaporated. Add the stock a ladle-full at a time; as each lot absorbs, add the next one, until the rice is cooked but still firm (al dente).
- Add the peas, pumpkin, ham, parsley and stir through. Remove the pan from the heat, cover and set aside for 5 minutes.
- Stir through the grated parmesan cheese and serve.
Nutrition Facts : Calories 641.9, Fat 10.2, SaturatedFat 3.2, Cholesterol 20.1, Sodium 660.2, Carbohydrate 102.5, Fiber 7.2, Sugar 7.2, Protein 23.7
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