This lovely green risotto could be overlooked as a simple vegetarian risotto option, but the sweet peas just love parmesan and butter.

Scale

6 cups (1.5 liters) chicken stock, plus extra if needed

2 cups Carnaroli rice (Carnaroli is preferred over Arborio for best texture)

1 cup frozen baby peas

2 cups additional chicken stock (for pea puree)

1 small onion, finely diced

1/2 cup white wine (dry or semi-dry)

3 tablespoons olive oil

50 grams (3 1/2 tablespoons) unsalted butter

1 cup freshly grated Grana Padano or Parmesan cheese

Salt and freshly ground black pepper, to taste

2 tablespoons fresh parsley, finely chopped

Fresh pea shoots or tendrils, for garnish

1 cup finely grated Grana Padano or Parmesan cheese

1 tablespoon all-purpose flour

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Preheat oven to 350°F (180°C), non-fan forced.
In a bowl, mix grated parmesan and flour thoroughly.
Line a baking tray with parchment paper. Use egg rings or shape into circles about ¼ inch (½ cm) thick.
Bake for approximately 8 minutes or until golden and crispy.
Remove from oven, let cool completely before gently removing crisps from parchment.

In a small saucepan, combine frozen peas with 2 cups chicken stock.
Bring to a gentle boil, then simmer on low heat for about 2 minutes, just until peas defrost.
Puree peas and stock with a stick blender or food processor until smooth. Set aside.

In a medium saucepan, heat the remaining 6 cups chicken stock until gently simmering. Keep warm on low heat.

Heat olive oil in a wide-bottomed saucepan over medium heat.
Sauté diced onion gently until translucent and softened (about 3-5 minutes).
Add Carnaroli rice, stirring continuously for 2 minutes until slightly toasted and coated in oil.

Pour white wine into rice, stirring continuously until almost fully absorbed.
Gradually add hot chicken stock to rice, about 1 cup at a time, stirring frequently and allowing each addition to absorb before adding more. Continue until rice is tender but firm (“al dente”), about 18-20 minutes.
If rice is cooked before using all the stock, reserve remaining stock. If needed, use extra hot stock or water to achieve desired consistency.

Stir pea puree into cooked risotto along with butter and grated parmesan cheese.
Season with salt and freshly ground black pepper. Add extra stock if risotto feels too thick; the texture should be creamy and slightly loose.
Cover and allow to rest for 2-3 minutes, a critical step to perfect texture.

Carnaroli rice is highly recommended over Arborio rice for superior creaminess and texture.

Use freshly grated Parmesan or Grana Padano cheese rather than pre-shredded for optimal flavor.

Adjust stock amounts slightly depending on how absorbent your rice is; risotto consistency should be creamy and slightly soupy.