Risotto With Peas And Sugar Snap Peas

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* Exported from MasterCook *

 

Risotto With Peas And Sugar Snap Peas

 

Recipe By : One Dish Vegetarian by Maria Robbins, page 78

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Rice

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

7 cups vegetable broth or water

3 tablespoons unsalted butter

1 tablespoon olive oil

2 large shallots -- finely chopped

OR 1 medium onion -- finely chopped

2 garlic cloves -- finely chopped

2 cups arborio rice

1 cup white wine

2 tablespoons finely minced parsley

1 tablespoon fresh tarragon

1/2 teaspoon salt

(omit if the broth is salty)

Freshly ground black pepper -- to taste

1 cup fresh or frozen peas

2 cups chopped sugar snap peas

1/2 cup freshly grated Parmesan cheese

 

4 main-course servings

 

This is a risotto for spring and early summer, when both types of peas are

available and at their sweetest. The peas are added at the very end and

cooked for only a few minutes, leaving them quite crisp and crunchy. A

lovely contrast to the creaminess of the rice.

 

1. In a saucepan, bring the broth or water to a simmer. Keep the liquid

at a bare simmer while you proceed with the risotto.

 

2. In a heavy 4-quart casserole, heat the butter and oil over medium

heat. Add the shallots and garlic and saute for 2 to 3 minutes, until

softened but not colored. Add the rice and cook, stirring with a wooden

spoon, for about 2 minutes, until the rice is well coated. When the grains

become slightly translucent, add the wine, parsley, tarragon, salt, and

pepper. Stir until the liquid is completely absorbed.

 

3. Add 1 cup hot broth or water, stirring frequently, until the liquid is

almost absorbed, then continue adding a little over cup of liquid at a

time, stirring until each

 

is almost completely absorbed. Adjust the heat so that the risotto is

always at a gentle simmer. After 15 minutes, stir in the regular peas and

sugar snap peas and continue adding the broth and stirring for another 3 to

5 minutes, until the rice is pleasantly al dente and creamy at the same time.

 

4. Stir in a final ~ cup of remaining broth or water and turn off the

heat. Add the Parmesan and stir to combine with the rice. Serve risotto

as soon as possible, and serve additional Parmesan cheese at the table.

 

 

 

 

 

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