English Pea Risotto

Ingredients

• 2 cups pea vine leaves
• 1 bunch green onions
• ½ teaspoon freshly ground pepper
• 2 cups Arborio rice
• ¼ cup freshly grated Parmigiano-Reggiano cheese
• ¼ cup chopped fresh parsley
• ½ teaspoon salt
• + 7 more 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
  • 1 teaspoon minced garlic
  • 1 shallot, minced
  • 1 tablespoon olive oil

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 ...

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