Spring Pea Risotto

By Gastography
June 4, 2012
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Author Notes: This dinner comes together in about half an hour – perfect for a fulfilling and rather healthy weekday comfort food dish. I served this risotto with meatballs made from leftover chicken dumpling filling.

Serves: 3

  • 1 cup arborio rice
  • 1 cup leftover pea dumpling filling
  • 2 cups vegetable stock
  • 1/2 bulb fennel, chopped
  • 1 tablespoon olive oil
  • 1/2 cup white wine
  • 1 teaspoon lemon thyme, chopped
  1. Heat the oil in a medium pot over medium heat. Add the fennel and cook until starting to brown around the edges.
  2. Add the rice, stir well and cook 2-3 minutes.
  3. Add the wine and cook until mostly absorbed.
  4. Add the stock, half a cup at a time, until the rice stops absorbing liquid. Stir frequently. This should take 20-25 minutes.
  5. When the rice is finished, stir in the pea purée and thyme.
  6. Pea Dumpling Filling: http://gastography.com/2012/05/25/party-dumplings-3-ways/

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