Pea & Parsley Risotto

Pea & Parsley Risotto
Photo by Scott Phillips


  • ½ cup crème fraîche or whipping cream
  • 1 handful fresh chervil, coarsely chopped, or 1 Tbs. finely chopped fresh tarragon
  • Kosher salt, to taste
  • 4-½ cups Vegetable Stock, or homemade or low-salt canned chicken broth
  • 1-½ cups arborio rice
  • 1-½ to 2 lb. fresh peas, shucked (to yield 1-½ to 2 cups)
  • Kosher salt
  • + 8 more ingredients
    • Freshly ground white pepper to taste
    • 2 Tbs. unsalted butter
    • Freshly ground white pepper to taste
    • Leaves from 1 bunch fresh flat-leaf parsley (about 2 cups)
    • A few sprigs of tarragon, lovage, or fennel greens
    • ¾ cup finely diced leeks (white part only), rinsed well
    • ½ cup dry white wine
    • 1/3 cup freshly grated Parmigiano-Reggiano

In a small saucepan, bring 1 cup of water to a boil over medium-high heat. Add a pinch of salt, the parsley leaves, and the tarragon, lovage or fennel leaves. Boil for 1 min. Turn off the heat, add all but 3/4 cup of the peas, and let stand for 5 minutes. Purée the mixture in a blender at high sp...

View full recipe at Fine Cooking


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