Fresh Pea Risotto with Arugula & Parmesan

By • June 26, 2011 • 0 Comments

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Serves 4

  • 2 cups of arborio rice
  • 4 baby leeks
  • 3 cloves of garlic
  • 5 cups of vegetable stock
  • 1 cup of white wine
  • 1 pound of fresh shell peas
  • fresh thyme and rosemary
  • arugula
  • parmesan
  • sea salt and pepper
  • butter and olive oil
  1. In a large deep pan on medium heat add one tablespoon butter and a drizzle of olive oil to coat. Add thinly sliced leeks (light green parts, washed) and two cloves smashed garlic. Add a spring of fresh rosemary and thyme and season with salt and pepper. Leave herbs on their stems because you will remove it later. Once leeks are tender add two cups of arborio. Saute for a minute then add a cup of dry white wine. Allow to reduce, there are two ways you can do this. You can either add all the stock and wait for it to reduce while stirring often or slowly add stock stirring until dissolved and adding more until finished. The whole process takes about 30-40 minutes.
  2. While that is cooking remove peas from the pods. Blanch in salted boiling water for about 1-2 minutes. Shock in cold water and return to a pan with just a touch of butter and salt. Plate risotto and spoon over fresh peas. Freshly shaved parmesan cheese and a some arugula that could be lightly dressed with lemon, olive oil and salt. Having the nice greens on top cuts the richness a bit and gives it a nice balance.
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Tags: pea risotto, peas, Risotto

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