Description
Creamy risotto gets a vibrant green boost from sweet peas, perfectly complemented by crunchy parmesan crisps. A sophisticated yet simple vegetarian dish.
Ingredients
Units
Scale
- 6 cups (1.5 liters) chicken stock
- 2 cups (473 ml) Carnaroli rice
- 1 cups (237 ml) frozen baby peas
- 2 cups (473 ml) additional chicken stock
- 1 small onion
- 1/2 cups (118 ml) white wine
- 3 tablespoons olive oil
- 50 grams (3 1/2 tablespoons) unsalted butter
- 1 cups (237 ml) freshly grated Grana Padano or Parmesan cheese
- Salt
- freshly ground black pepper
- 2 tablespoons fresh parsley
- Fresh pea shoots or tendrils
- 1 cups (237 ml) finely grated Grana Padano or Parmesan cheese
- 1 tablespoon all-purpose flour
Instructions
- Make Parmesan Crisps
- Preheat oven to 350°F (180°C).
- 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.
- Prepare Pea Puree
- 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.
- Heat Chicken Stock
- In a medium saucepan, heat the remaining 6 cups chicken stock until gently simmering. Keep warm on low heat.
- Cook Risotto Base
- 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.
- Adding Liquid to Risotto
- 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.
- Finishing the Risotto
- 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.
- Serve
- Garnish each serving with pea tendrils and crispy parmesan crisps.
Notes
- For extra creamy risotto, use freshly grated Parmesan cheese instead of pre-grated.
- If you don’t have Carnaroli rice, Arborio rice is a suitable substitute, though the texture might be slightly different.
- Store leftover risotto in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of broth or water.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Trans Fat: 0g
- Carbohydrates: 50
- Fiber: 5
- Protein: 15
- Cholesterol: 50