Risotto With Peas

Arborio rice, green peas and minced herbs are cooked to perfection in white wine.


Difficulty Rating: Easy
Recipe Created By: Kristen Winston Catering
Recipe From: Illinois Farm Bureau Partners

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Ingredients

  • 2 tablespoons olive oil
  • 3 tablespoons butter, divided
  • 1 medium leek, thinly sliced
  • ¾ cup dry white wine at room temperature
  • 1 ½ cups Arborio rice
  • 6 cups chicken broth
  • ½ teaspoon saffron
  • 1 cup green peas (if fresh, lightly steam)
  • 1 tablespoon each, minced parsley and chives
  • 4 tablespoons grated Pecorino-Romano cheese
  • Salt and pepper
 
 

Tips & Notes

Use salted vegetable broth to make this recipe vegetarian-friendly.

 
 

Instructions

  1. In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat. Add leek slices and cook until wilted. Remove leeks from pan.
  2. Add wine to pan and reduce until almost evaporated. Add rice, stirring to coat each grain. Cook for 5 minutes, stirring constantly.
  3. Add 1 cup stock. Cook rice, stirring, until stock is almost absorbed. Add the saffron and stir well. Add the remaining stock slowly until rice is tender, about 30 to 40 minutes from when first cup of stock was added.
  4. Stir in minced herbs, leeks and peas. Add remaining butter and cheese. Stir well and then let rest for 3-5 minutes. Add salt and pepper to taste.
Recipe From: Farm Flavor - www.farmflavor.com
http://farmflavor.com/risotto-with-peas/
 

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