This bright and fresh green pea risotto is a pure green miracle. The classical mild and creamy texture of risotto is enhanced with a pea pureé. This means, that you’ll get double pleasure from color, as well as from creamy consistency!
In addition, you’ll get a great quantity of dietary fiber from the peas, and this is what we call “deliciously healthy”! Enjoy the feeling of this treasure of Italian cuisine, as it melts in your mouth!
Green pea risottoCourse: Dinner, LunchCuisine: Italian, MediterraneanDifficulty: Medium
2 ¾ cups Arborio rice
2 cups green pea, frozen
1 medium red onion, minced
4 cups vegetable broth
1 cup white dry wine
1.7 oz (50 g) dairy butter
5 tablespoons Parmesan, grated
1 tablespoon olive oil
Salt to taste
Grounded black pepper to taste
Pea sprouts for decoration
- Take a big pan with a thick bottom (e.g. Dutch oven) and melt 1.7 oz (50 g) dairy butter on medium heat. Mince 1 medium red onion and add it into the pot. Stir the onion occasionally and cook until softened.
- Add 2 ¾ cup Arborio rice to the pan with onion and roast about 1 minute on low-medium heat. Pour 1 cup white dry wine and stir until the wine is vaporized.
- Warm 2 ½ cups of vegetable broth and add it to the rice. Continue to stir on low-medium heat, until softened and creamy consistency. It will take about 25-30 mins.
- Pour the rested 1 ½ cups vegetable broth into a bowl of your blender (or use an immersion blender instead). Add 2 cups frozen green peas and blend, until softened and creamy consistency.
- Add the broth-pea mixture to the rice. Add 5 tbsps grated Parmesan with salt and pepper to taste. Mix well, turn off the heat and let it sit for 5 mins. The risotto should thicken.
- Decorate ready green pea risotto with olive oil drops and pea sprouts.
- * Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs. The Nutritional Values provided are estimates only and may vary based on the preparation method.