English Pea Risotto

English Pea Risotto
Photo by Becky Luigart-Stayner

Ingredients

  • 2 cups fresh or frozen petite English peas
  • ¼ cup butter, cut into pieces
  • 4 cups vegetable or chicken broth
  • ½ cup dry white wine
  • 2 cups fresh or frozen petite English peas
  • ¼ cup freshly grated Parmigiano-Reggiano cheese
  • ¼ cup butter, cut into pieces
  • + 19 more ingredients
    • ½ cup dry white wine
    • 1 teaspoon minced garlic
    • 4 cups vegetable or chicken broth
    • 2 cups pea vine leaves
    • 1 bunch green onions
    • 2 cups pea vine leaves
    • ½ teaspoon freshly ground pepper
    • 1 bunch green onions
    • ½ teaspoon freshly ground pepper
    • ½ teaspoon salt
    • ½ teaspoon salt
    • ¼ cup chopped fresh parsley
    • ¼ cup freshly grated Parmigiano-Reggiano cheese
    • 1 shallot, minced
    • ¼ cup chopped fresh parsley
    • 1 tablespoon olive oil
    • 1 teaspoon minced garlic
    • 2 cups Arborio rice
    • 1 shallot, minced

1. Place green onions on a lightly greased rimmed baking sheet. Bake at 425° for 13 to 15 minutes. Chop onions, and set aside. 2. Heat oil in a saucepan over medium-high heat; add shallot and garlic, and sauté 30 seconds. Stir in wine; cook, stirring constantly, 4 minutes or until wine is almost ...

View full recipe at My Recipes

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