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