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Green Pea Risotto

Whether you're entertaining or relaxing, this recipe hits the spot.

Servings: 4
Course: Others

Ingredients

  • 1.5 litres chicken stock
  • 150 gm Parmesan Cheese (freshly grated parmesan )
  • 200 gm peas (frozen baby peas are perfect 1 cup)
  • 500 ml chicken stock extra
  • 400 gm Carnaroli risotto rice (don't be tempted to use supermarket aborio risotto rice)
  • 50 gm butter
  • 60 ml olive oil 3 tablespoons
  • 1 onion diced
  • 125 ml white wine any type
Parmesan crisps
  • 150 gm Parmesan Cheese (fine grated grana padano 1 cup)
  • 20 gm flour 1 Tablespoon
Parmesan Crisps
  • 2 tablespoons parsley chopped
  • 2 tablespoons grated parmesan finely grated
  • 150 gm parmesan

Instructions

    Cup of Yum
  1. Set the oven to 180 C Place the peas and 500 ml ( 2 cups) of stock into a small saucepan and bring to a boil. Simmer on very low, approximately 2 minutes or until the peas are defrosted (over boiling will evaporate a lot of liquid and discolour the peas). Use a stick blender to puree the mixture and set aside ( or use a blender/food processor) Set aside .
  2. The first thing to do when making risotto is to get the stock on and heating. Remember that all rice is different and you may need a little more stock at the end so a little extra is a good idea.
  3. Heat the oil in a large saucepan. The best saucepan to use is a wide bottomed one. Saute the onions on a low heat until soft then add the rice. Toast it lightly, warming through before starting to add stock 1 cup at a time.
  4. Stir the risotto until the liquid is incorporated and add more. When the last of the stock is added, the rice should be cooked when tested, ( do this frequently), not soft and squishy but cooked. If the rice is cooked before the stock is finished set the remainder of stock aside).
  5. Now add the pea puree, the butter and 1 cup of Parmesan and stir well adding salt and pepper to taste. It should be a nice soupy feeling mixture, ( it will keep absorbing the liquid). Does it need more liquid?....... you can add extra. Stand with a lid on for a couple of minutes. According to the Italians this is the most important step in risotto making.
To Finish
  1. Ladel into bowls and serve with parmesan crisps and sprinkle with parmesan parsley mixture
  2. Sprinkle the parmesan in thick circles on a paper lined baking tray. Bake to a light golden colour ( about 10 minutes) and let the circles cool on the tray.

Notes

  • (don't be tempted to use supermarket aborio risotto rice)