Parmesan and Pea Risotto
Parmesan rinds are known as "the vegetarian soup bone" because if you simmer them with water it makes a flavorful broth adding depth to this classically simple dish.
Ingredients
1 onion, thinly sliced
1 cup dry white wine
2 cups risotto rice
8 cups water or parmesan broth, at a simmer
2 cups shelled peas (fresh or frozen)
1 bag pea shoots, roughly chopped
3 sprigs mint and/or tarragon (optional)
1 lemon, zest and juice
2 oz parmesan, finely grated
Method
- In a large frying pan, heat a glug of olive oil over medium heat
- Add the onion with a hefty pinch of salt and sweat until soft but not browned
- Add the wine and cook until dry
- Add the risotto rice and toast in the hot pan for a couple of minutes
- Add a ladle of simmering water or parmesan broth to the rice and stir continuously until the water is absorbed
- Continue with the remaining broth, ladle by ladle, allowing the liquid to abosrb between additions
- When the rice is 85% cooked, add the peas and continue cooking the rice, adding more liquid as needed, until the rice is tender but still firm
- Toss the pea shoots, herbs, lemon juice, and zest together with olive oil, a pinch of salt, and several turns of black pepper
- To serve, top the risotto with the grated parmesan and garnish with the herb salad
