Pea Risotto
If making the pea dip to fold into the risotto at the last minute isn't in the cards, simply add 2 cups of shelled peas to the risotto just at the end of cooking.
Ingredients
1 onion, diced finely
2 cups arborio rice
2 cups white wine
8 cups water or stock, brought to a boil and then kept warm
2 cups pea dip (see previous recipe)
1 pint snow peas and micro greens for garnishing (optional)
Method
- In a medium sauce pan, sweat the onion with a bit of butter or olive oil and a pinch of salt until soft
- Add the arborio rice and toast with the onion for a minute or so
- Add the white wine and start stirring consistently. Allow to cook until wine is fully aborbed
- Add a ladle full of the hot water to the pot and stir until the water is fully evaporated
- Continue adding ladle after ladle of water or stock and allowing to absorb between additions
- When the rice is tender and creamy, about 20 minutes later, fold the pea dip into the risotto
- Taste and adjust the seasoning as desired
- Transfer the risotto to a serving platter or individual bowls and garnish with thinly sliced snow peas and micro greens if using
