FarmersÂ Market Risotto With Spring Onion Fresh Peas And Mint Recipes

ENGLISH PEA AND SWEET ONION RISOTTO

English Pea and Sweet Onion Risotto image

Provided by Geoffrey Zakarian

Time 55m

Yield 4 servings

Number Of Ingredients 14

Ingredients

5 cups chicken stock
5 tablespoons extra-virgin olive oil, plus more for drizzling
3/4 cup small diced Spanish onion
1 clove garlic, minced
Kosher salt and freshly ground black pepper
1 cup carnaroli rice
1 cup white wine
5 tablespoons unsalted butter
1 cup frozen English peas, defrosted
1 tablespoon minced fresh chives
1 tablespoons fresh tarragon leaves
1/2 cup freshly grated Parmesan
1 teaspoon lemon zest plus 1 teaspoon lemon juice
1 teaspoon white balsamic vinegar

Steps:

In a medium pot, add the chicken stock and bring to a simmer over medium-low heat.
Heat 3 tablespoons olive oil in a saucepan over a medium-low heat. Add the onions, garlic and a touch of salt and pepper. Cook, stirring, until the onions are translucent, 3 to 4 minutes. Add the rice and increase the heat to medium-high. Toast the rice, stirring, until fragrant, about 3 minutes. Add the white wine and cook until it has reduced to almost dry and you hear a sizzle. Add the simmering chicken stock 1 cup at a time and cook, continuously stirring, until it has absorbed almost all the way. Repeat this process until the rice is almost cooked; this will range from 15 to 20 minutes, depending on your rice. The rice kernels should still be a little al dente and the risotto should be creamy and a pourable consistency, not dry or clumpy.
In a small saucepan, add about 1/2 cup simmering chicken stock and 2 tablespoons butter. Add the peas, then season with a little salt and pepper and stir. Place over low heat and cook until the peas are warmed through. Add the chives and tarragon. Transfer half of the peas to a bowl and mash with a muddler or fork. Return the mashed peas back to the pot of peas and keep warm. If the mixture looks dry, add 1/4 cup more of the stock.
When the risotto is finished, shut the heat off and add the remaining 3 tablespoons butter, 2 tablespoon olive oil, half the Parmesan and all the lemon zest. Let it sit for 1 to 2 minutes. Stir and taste for seasoning. Add a little more Parmesan if needed. Add the white balsamic vinegar and lemon juice and stir. Garnish with more Parmesan and the pea mixture. Serve in warm bowls or on warm plates.

RISOTTO WITH PEAS

Risotto With Peas image

Provided by Molly O'Neill

Categories dinner, weekday, side dish

Time 45m

Yield Six servings

Number Of Ingredients 9

Ingredients

2 tablespoons extra-virgin olive oil
1 medium onion, minced
1 pounds fresh peas, shelled (2 cups)
4 tablespoons unsalted butter
1 cup Arborio rice
1/4 cup dry white wine
7 cups chicken stock, homemade or low-sodium canned
Salt and freshly ground black pepper to taste
1/2 cup freshly grated Parmesan cheese

Steps:

In a medium-size heavy saucepan, warm the oil. Add the onion and cook until barely softened, about 5 minutes. Add the peas, and shaking the pan to avoid burning, cook for 5 minutes. Remove and puree half the mixture and reserve. Also reserve the other, unpureed half.
Melt 2 tablespoons of the butter in the pot. Add the rice and cook over medium heat until it becomes opaque. Add the wine and cook, stirring, until the wine has evaporated, about 3 minutes. Add the broth and the pureed pea mixture.
Cook at a lively simmer for 15 minutes. Add half the remaining unpureed pea mixture, stir and cook 10 minutes longer. Remove from the heat, add the remaining pea mixture and butter. Season with salt and pepper to taste. Stir in the cheese and serve immediately.

Nutrition Facts : @context http, Calories 422, UnsaturatedFat 9 grams, Carbohydrate 46 grams, Fat 18 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 8 grams, Sodium 963 milligrams, Sugar 8 grams, TransFat 0 grams

FARMERSÂ MARKET RISOTTO WITH SPRING ONION, FRESH PEAS, AND MINT

FARMERSÂ MARKET RISOTTO WITH SPRING ONION, FRESH PEAS, AND MINT image

Categories Dinner Casserole/Gratin

Yield 6-8 servings

Number Of Ingredients 15

Ingredients

2 cups of blanched freshly shucked peas
8 cups warmed chicken broth
parmesan rind (optional)
3 tablespoons extra virgin olive oil (This is my favorite)
1/2 cup finely chopped shallots
1 bunch of spring onions, light-colored portion of scallions finely chopped, about 1 1/4 cup
large pinch of sea salt
1 large clove garlic, grated
2 cups carnaroli rice
1 cup organic white wine
sea salt, to taste
green portion of scallions finely chopped
3 tablespoons chopped mint, plus whole mint leaves for garnish
freshly grated parmesan, to taste
extra virgin olive oil for drizzling

Steps:

Heat salted water in a small pot and blanch peas. It takes about 1-2 minutes and they will float to the top. Drain and submerge peas in cold icy water and set aside. Warm chicken broth in small saucepan. I like to add a parmesan rind to the broth while it warms. Heat olive oil in a heavy bottom pan over medium high heat. Add shallots, light-colored portion of spring onions and a large pinch of sea salt. SautÃ© until alliums are translucent, about 4 minutes. Don't allow them to brown, lower the heat if necessary. Add grated garlic and stir constantly for 30 seconds then add rice and sautÃ© for another 4 minutes. Again, avoid browning. Add white wine and allow to cook off and absorb into rice. Using a ladle, add broth one ladle at a time until absorbed. No need to constantly stir, but it is a good idea to keep an eye on it and stir frequently. While rice is cooking take 1 cup of peas and blend in your blender with a few ladles of warmed chicken broth. Set aside, and when you have finished all of the broth in your saucepan add the green pea broth and allow the rice to absorb it. It takes about 40 minutes for the rice to absorb the entire amount of liquid. At the 40 minute mark, check the rice for doneness, it should creamy and slightly al-dente. Also add salt to taste at this time. If you are using homemade broth, it will likely need more salt than store bought broth. Stir in chilled blanched peas, chopped scallions and mint. Garnish with freshly grated parmesan and mint leaves. Drizzle with a little extra virgin olive oil. Serve immediately.

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