(Snow) Pea Risotto

February 10, 2010


Author Notes: I didn't leave the house at all on this snowy day, and yet I ate amazingly well because I keep the house stocked with certain things, like frozen peas,which always give me something to cook with. I was supposed to have drinks with Food 52 photographer Sarah Shatz this evening, but we had to reschedule due to the blizzard. She would have photographed this dish much better than I did, but even if it isn't sumptuously depicted trust me, this would be delicious on any kind of day.Giulia Melucci

Serves: 2

Ingredients

  • 4 cups hot chicken stock
  • 2 tablespoons unsalted butter
  • 1/2 medium onion, minced
  • 3/4 cup arborio rice
  • 1/4 cup white wine
  • 1/4 cup frozen peas
  • 1/2 teaspoon lemon zest
  • 1/4 cup grated parmigiano
  • freshly ground pepper

Directions

  1. Keep the chicken broth on the stove over medium heat.
  2. In a heavy bottomed pan, melt 1 tablespoon butter over medium heat and add the onion. Cook until onion is translucent, about 2 minutes.
  3. Add the rice then toast it a little bit until the grains are clear and you can just see a tiny dot of white in the center, Add the wine, stirring constantly until all of it is absorbed, then begin adding the hot chicken stock a ladleful at a time, stirring until the liquid is absorbed into the rice.
  4. Continue adding the stock and stirring the risotto (if you need to walk away for a few seconds here and there it's okay) taste it after about fifteen minutes to see how it's doing. When it is still quite firm to the bite, but too much, add the frozen peas and another ladleful of stock and let the peas cook stirring occasionally.
  5. When that last bit of broth is absorbed, add the remaining butter and lemon zest, turn the heat off and add the parmigiano. Divide into two bowls and season each with a few grindings of pepper.

More Great Recipes:
Risotto|Vegetable|Grains|Pea|Fall|Winter|Appetizer|Entree

Reviews (5) Questions (0)

5 Reviews

drbabs March 18, 2010
Giulia, at what point do you put the rice into the pan? After the onion is cooked?
 
Author Comment
Giulia M. March 18, 2010
I always forget something! Yes, Add the rice after the onion is translucent, toast it a little bit until the grains are clear and you can just see a tiny dot of white in the center, then the add the wine.
 
dymnyno March 16, 2010
Aren't snow peas the large pea pods used a lot in stir fry? Yours look like "regular" peas?
 
Author Comment
Giulia M. March 16, 2010
"Snow" is a reference to the weather the day I made this. (See note at top.) They are regular frozen green peas.
 
dymnyno March 16, 2010
Duh !! Sorry I just realized that you were referring to your weather! Hope that it is getting better....I don't want to make you jealous but we are all "suffering" from Spring fever in N. California.