RCI-RC.002.0030.001
Risotto with Green Peas
.
Prep10 min
Cook10 min
Total20 min
Servings4
Difficultyintermediate
Ingredients
- 2 tsp
- finely chopped leeks or onions1 1/2 cups
- uncooked Arborio rice1 1/2 cups
- dry white wine1/2 cupdry vermouth, or dry sherry
- 4 cups
- 1 tsp
- -oz. pkg. frozen small green peas (rinse away any ice crystals)10 unit
- grated Parmesan3/4 cupplus more to pass at the table
- good quality balsamic vinegar2 tspplus more to taste (optional)
- 1 unit
Method
1
Heat the vegetable broth in a separate saucepan and keep it at a gentle simmer throughout the cooking process.
2
Warm the olive oil in a large, heavy-bottomed saucepan or risotto pan over medium heat. Add the finely chopped leeks or onions and sauté until softened and translucent, about 3-4 minutes.
4 minutes
3
Add the uncooked Arborio rice to the pan and stir constantly for 1-2 minutes, coating each grain with oil. The rice should appear slightly translucent at the edges.
2 minutes
4
Pour in the dry white wine (or vermouth or sherry) and stir until the liquid is nearly absorbed, about 1-2 minutes.
2 minutes
5
Begin adding the simmering vegetable broth one ladle at a time, stirring frequently. Wait until each ladle of broth is almost completely absorbed before adding the next, continuing this process for 18-20 minutes.
20 minutes
6
Rinse the frozen green peas under cold water to remove any ice crystals. Add the peas to the risotto about 3 minutes before the rice is finished cooking.
3 minutes
7
Taste the rice; it should be creamy and tender but still have a slight firmness (al dente) at the center. If needed, add more broth a small amount at a time until the desired consistency is reached.
8
Remove the pan from heat and stir in the grated Parmesan cheese and the balsamic vinegar. Season with salt and freshly ground black pepper to taste.
9
Serve the risotto immediately in shallow bowls, passing additional grated Parmesan and extra balsamic vinegar at the table for guests to adjust to their preference.