Peas and artichokes are such a delicious combination of flavors. My mom makes a fantastic pan-sauted pea/artichoke dish, where the artichokes caramelize slightly and the peas turn super-sweet. And I've had the idea to make a risotto with mint ever since food52's first online Sunday Supper when I turned Amreen's Shrimp Biryani into a mushy mint "risotto" by accident. This risotto turned out so delicious - although Sconegirl asked "can you pick out the peas?" and Sconeman said "what's that weird flavor undertone?" Sconeboy, well, he didn't even want to look at it. Ah, well. I still think it's really good and wanted to share it with everyone. —mrslarkin
frozen artichoke hearts, thawed and sliced vertically into thin slices
frozen baby peas, thawed
garlic clove, smashed
slivered fresh mint
finely diced yellow onion
4 1/2 cups
hot chicken stock
grated Parmigiano Reggiano
heavy cream or unsalted butter
sea salt and pepper
In This Recipe
In a medium-sized heavy-bottomed pot over medium heat, melt 2 tablespoons butter. Add smashed garlic, and stir for 30 seconds. Add artichoke hearts and peas. Sprinkle with a couple pinches of sea salt. Saute for a minute or two. Do not brown. Add 1 tablespoon mint and stir to combine. Turn veggie mixture out to a bowl and set aside.
In the same pot, melt the other 2 tablespoons of butter over medium heat. Add the onions and cook until translucent. Do not brown the onions.
Add the rice and stir to coat the grains with the butter/onion mixture.
In 1/2 to 1 cup increments, ladle the hot broth over the rice and stir, until most of the broth is absorbed. Continue this step until most of the broth is absorbed, the rice is al dente, and still a little soupy.
Taste the rice for salt and if needed, add some to the pot.
Turn off the heat. Add the Parmigiano and stir. Add in the veggies, the other tablespoon of mint, and fold into the risotto. Stir in the cream or butter. Check for salt.
Serve in warm shallow bowls topped with some more Parmigiano, and some cracked black pepper, if desired.