Pea Risotto Recipes

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RISOTTO WITH PEAS



Risotto With Peas image

Make and share this Risotto With Peas recipe from Food.com.

Provided by mermaidmagic

Categories     Short Grain Rice

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

1 medium sweet onion, finely chopped
1 clove garlic, minced
1 tablespoon olive oil
1 1/2 cups arborio rice
3 1/3 cups chicken broth
1 1/2 cups frozen peas
1/2 cup grated parmigiano-reggiano cheese
3 tablespoons dry white wine
salt and pepper

Steps:

  • Heat oil in a 3-1/2 quart sauté pan over medium heat.
  • Add onion and garlic.
  • Cook, stirring often, until onion is soft but not browned, about 4- 5 minutes.
  • Add rice.
  • Cook, stirring, until grains look opaque, about 2- 3 minutes.
  • Add broth, wine and frozen peas.
  • Stir to combine.
  • Increase heat to medium-high, cover and bring to a boil, stirring often.
  • Reduce heat to low and simmer, uncovered.
  • Stir occasionally.
  • Cook until rice is tender and almost all of the broth has been absorbed, about 25- 30 minutes.
  • Rice should be tender but not mushy.
  • Remove from heat.
  • Add cheese and stir to combine.
  • Season with salt and pepper if desired.
  • Serve warm, with additional grated cheese to top if desired.

Nutrition Facts : Calories 217.5, Fat 3.9, SaturatedFat 1.3, Cholesterol 3.6, Sodium 434.2, Carbohydrate 35.6, Fiber 2.4, Sugar 2.4, Protein 7.9

PEA RISOTTO



Pea risotto image

This risotto makes the most of peas with a pea purée, pea shoots and cooked sweet little peas

Provided by Good Food team

Categories     Dinner, Main course, Starter

Time 1h

Yield Serves 4 or 6 as a starter

Number Of Ingredients 9

50g butter
1 onion, finely chopped
300g frozen or cooked fresh peas
1.7l hot vegetable stock
350g risotto rice
200ml white wine
25g parmesan, or vegetarian alternative, grated
2 good handfuls pea shoots
extra-virgin olive oil, to drizzle (optional)

Steps:

  • Melt the butter in a large pan, add the onion and gently sweat for about 10 mins until really soft. Meanwhile, put 100g peas into a food processor with a ladleful of stock and whizz until completely puréed.
  • Stir the rice into the onion, increase heat to medium and sizzle the rice for 1 min. Pour in the wine, then bubble and stir until completely absorbed. Continue cooking like this, adding a ladleful of stock at a time, and stirring continuously until the rice is tender and has a good creamy consistency - this will take 20-30 mins.
  • Stir in the puréed peas, remaining peas, Parmesan and some seasoning, then turn off the heat and leave to stand for a few mins. Give the risotto a final stir, spoon into shallow bowls and top with some pea shoots and a drizzle of olive oil, if you like.

Nutrition Facts : Calories 274 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 10 grams sugar, Fiber 11 grams fiber, Protein 15 grams protein, Sodium 1.91 milligram of sodium

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

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.

LEMON & PEA RISOTTO



Lemon & pea risotto image

With just five ingredients this risotto is simple to whip up after a hard day's work, or better still, get someone else to cook it for you!

Provided by Good Food team

Categories     Dinner, Lunch, Side dish, Supper

Time 10m

Number Of Ingredients 5

200g risotto rice
850g hot vegetable stock
50g frozen garden pea or petit pois
50g parmesan (or vegetarian substitute), grated, plus extra to serve
juice and zest 1⁄2 lemon

Steps:

  • Heat a large saucepan over a medium heat, then toast the rice, stirring constantly, for 1 min. Add 1 ladleful of hot stock and stir until absorbed. Reduce the heat. Add the rest of the stock, a ladleful at a time, until the rice is almost cooked and stock is absorbed, about 20 mins.
  • Stir in the peas, cooking for 3-5 mins, then remove the pan from the heat. Add the cheese, lemon juice and seasoning, then stir. Scatter with the lemon zest, then serve immediately, with extra grated Parmesan.

Nutrition Facts : Calories 477 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 20 grams protein, Sodium 1.04 milligram of sodium

LEMON RISOTTO WITH PEAS



Lemon Risotto with Peas image

Lemon adds a refreshing taste to this lovely risotto dish that's perfect for spring. Sue Dannahower of Fort Pierce, Florida sent us this easy side that's festively sprinkled with baby peas.

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 11

4 to 4-1/2 cups reduced-sodium chicken broth
2 shallots, finely chopped
1 tablespoon butter
1-1/2 cups uncooked arborio rice
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/3 cup white wine or additional reduced-sodium chicken broth
3 tablespoons lemon juice
1 cup frozen peas, thawed
1/2 cup grated Parmesan cheese
1-1/2 teaspoons grated lemon zest

Steps:

  • In a small saucepan, heat broth and keep warm. In a large nonstick skillet, saute shallots in butter for 2-3 minutes or until tender. Add the rice, thyme and pepper; cook and stir for 2-3 minutes. Stir in wine and lemon juice. Cook and stir until all of the liquid is absorbed. , Stir in heated broth, 1/2 cup at a time, stirring constantly. Allow liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. Total cooking time is about 20 minutes. Add the peas, cheese and lemon zest; cook and stir until heated through. Serve immediately.

Nutrition Facts : Calories 207 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 440mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges

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

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

FRESH CRAB AND PEA RISOTTO



Fresh Crab and Pea Risotto image

Provided by Ina Garten Bio & Top Recipes

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 17

6 to 8 cups good seafood stock (see Cook's Note)
2 tablespoons unsalted butter
2 tablespoons good olive oil
1/2 cup small-diced shallots (2 large)
1/2 cup chopped fennel, cored
1/2 cup seeded and small-diced poblano pepper
2 teaspoons minced garlic (2 cloves)
1 teaspoon fresh thyme leaves
1/2 teaspoon saffron threads
1/2 teaspoon crushed red pepper flakes
1 1/2 cups Italian Arborio rice (10 ounces)
1 cup dry white wine, such as Pinot Grigio
1/2 cup creme fraiche
Kosher salt and freshly ground black pepper
16 ounces very good fresh lump crabmeat, picked through for shells
1 cup frozen peas, defrosted
Minced fresh chives and freshly grated lemon zest, for serving

Steps:

  • Heat the stock in a medium saucepan and keep it simmering over low heat.
  • In a medium (10 to 11-inch) pot or Dutch oven, such as Le Creuset, heat the butter and olive oil over medium heat. Add the shallots, fennel, and poblano pepper and cook for 5 minutes, stirring occasionally. Stir in the garlic, thyme, saffron, and red pepper flakes and cook for 2 minutes. Add the rice and stir to coat all the grains with butter and oil. Add the wine and cook over medium-low heat, stirring constantly, for 5 minutes, until almost all the liquid has been absorbed. Add 1/2 cup of the simmering stock to the rice and cook, stirring frequently (see Cook's Note). When the stock is almost completely absorbed, continue adding stock, 1/2 cup at a time, simmering the risotto until the stock is absorbed each time before adding more stock. Cook until the rice is al dente; it should take between 25 and 30 minutes.
  • When the rice is done, stir in the creme fraiche, 2 teaspoons salt, and 1 teaspoon black pepper. Fold in the crabmeat and peas and cook over low heat for 2 minutes, until the crabmeat is warmed through. Add just enough simmering stock to make the risotto moist and creamy. Serve hot in large, shallow bowls and sprinkle with chives and lemon zest.

PEA AND PARMESAN RISOTTO



Pea and Parmesan Risotto image

Make and share this Pea and Parmesan Risotto recipe from Food.com.

Provided by Perfect Pixie

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/4 liters chicken stock or 1 1/4 liters vegetable stock
100 g butter (pref unsalted)
2 medium onions, finely chopped
1 garlic clove, crushed (minced is fine)
225 g arborio rice
110 g frozen peas
50 g parmesan cheese, finely grated

Steps:

  • Bring stock to boil in a saucepan, keep on a low heat while you are making the risotto.
  • In saute pan, melt butter and add garlic and onions, allow to cook for 5 minutes.
  • Add rice and stir continuously over a low heat until the grains start to soften.
  • Over a medium heat begin to add the hot stock a ladle at a time, allow rice to absorb all stock before adding next ladle.
  • Continue to add the stock gradually , stirring all the time for about 15-20 minutes (mum prefers to cook her risotto for 40 minutes, but up to you).
  • Rice is ready when is soft, but still has chalky "bite" to it in the middle.
  • Tip frozen peas in (and gammon or other cooked meat if using) and stir in and heat through, about 3 minutes. by this time the peas should be defrosted and the risotto bubbling again.
  • Finally stir in parmesan and serve immediately with thinly sliced parmesan on top.
  • For vegetarian do not use the chicken stock.

Nutrition Facts : Calories 592.9, Fat 28, SaturatedFat 16.1, Cholesterol 73.9, Sodium 820.7, Carbohydrate 65.8, Fiber 3.5, Sugar 9, Protein 18.6

RISOTTO WITH PEA SHOOTS



Risotto with Pea Shoots image

Whole pea shoots dressed with a light drizzle of truffle oil make a luxurious but simple garnish.

Provided by Martha Stewart

Categories     Rice Recipes

Number Of Ingredients 11

5 cups homemade or low-sodium store-bought chicken or vegetable stock
2 tablespoons extra-virgin olive oil
2 large shallots, finely chopped
1 1/2 cups Arborio or other short-grain rice
1/2 cup dry white wine
8 ounces pea shoots
1 tablespoon truffle oil
Coarse salt and freshly ground pepper
2 tablespoons unsalted butter
1 cup finely grated Parmesan cheese, plus more for serving
1/4 cup finely chopped fresh flat-leaf parsley

Steps:

  • Heat stock in a medium saucepan over medium heat, and keep at a bare simmer. Heat olive oil in a large heavy-bottom saucepan over medium heat until hot but not smoking. Add shallots, and cook, stirring occasionally, until translucent, about 4 minutes. Add rice, and cook, stirring, until rice makes a clicking sound (like glass beads tapping one another), 3 to 4 minutes.
  • Add wine; cook, stirring, until absorbed. Add 3/4 cup stock; continue to cook, stirring at a moderate speed, until mixture is thick enough that a clear wake is left behind spoon.
  • Continue to add stock, 3/4 cup at a time (letting each addition get absorbed before adding the next), and cook, stirring, until rice is al dente but not crunchy, and liquid looks creamy, 20 to 25 minutes. (There might be stock left over.) Remove risotto from heat.
  • Coarsely chop two-thirds of the pea shoots; set aside. Toss remaining pea shoots with truffle oil in a medium bowl. Season with salt and pepper; set aside. Stir butter, cheese, parsley, and chopped pea shoots into risotto; season with salt and pepper. Divide risotto among plates.
  • Top each serving with a mound of dressed pea shoots. Serve with cheese.

MUSHROOM AND PEA RISOTTO



Mushroom and Pea Risotto image

My very first risotto recipe and I must say, it's pretty legit. Rich and creamy with loads of mushrooms, peas, and cheese. Absolutely delicious and honestly, quite easy to whip up. Serve and garnish with additional grated cheese and chopped parsley.

Provided by Jonathan Charbz

Categories     Risotto

Time 1h

Yield 6

Number Of Ingredients 18

4 cups vegetable broth
4 cups low-sodium vegetable broth
3 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter, divided
1 medium yellow onion, minced
4 cloves garlic, crushed and minced
½ teaspoon red pepper flakes
sea salt and cracked black pepper to taste
2 cups cremini mushrooms, sliced
¾ cup shiitake mushrooms, sliced
1 teaspoon chopped fresh thyme
½ teaspoon ground thyme
2 cups Arborio rice
1 large bay leaf
½ cup dry white wine
1 cup frozen peas
1 cup shredded Pecorino Romano cheese
⅓ cup chopped fresh parsley

Steps:

  • Bring regular and low-sodium vegetable broth to a slow boil in a medium pot over medium heat. Reduce heat slightly and keep warm.
  • Heat olive oil and 1 tablespoon butter in a 12-inch skillet over medium heat. Add onion, garlic, pepper flakes, and a pinch of salt and pepper. Cook, stirring often, for 3 to 4 minutes.
  • Add cremini and shiitake mushrooms, fresh and dried thyme, and a generous pinch of salt and pepper. Cook and stir until mushrooms have released their liquid and caramelized a bit, about 5 minutes. Transfer vegetables to a plate and set aside.
  • Add remaining 1 tablespoon butter to the skillet and return to the heat to melt. Add Arborio rice and stir until rice gives off a toasty smell and appears a little paler in color, about 2 minutes. Add bay leaf, pour in wine, and stir until liquid is absorbed, about 3 minutes.
  • Use a ladle to scoop some hot broth into the skillet. Cook and stir until all liquid is absorbed, 2 to 3 minutes, before adding another ladle of broth. Continue this process until risotto is just about finished, about 15 minutes. With the final ladle of broth, add frozen peas and return cooked vegetables to the pan.
  • Remove from the heat once the liquid is absorbed and the rice is tender, yet firm to the bite. Stir in Pecorino Romano cheese and parsley. Taste and adjust salt and pepper if needed.

Nutrition Facts : Calories 541.6 calories, Carbohydrate 77 g, Cholesterol 30.8 mg, Fat 16.5 g, Fiber 4.1 g, Protein 15.7 g, SaturatedFat 6.8 g, Sodium 728.2 mg, Sugar 5.4 g

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From rachaelrayshow.com


ROASTED TOMATO RISOTTO - ERREN'S KITCHEN
2016-07-18 Add 1 tablespoon of the oil in a large pan over a medium heat. Add the onion and cook for 5-7 mins until softened. Add the garlic and cook, stirring, for another minute. Stir in …
From errenskitchen.com


GREEN PEA RISOTTO - SAFEWAY
Step 2. In a low, wide saucepan, over medium heat, melt 2 tbsp (30 mL) of the butter. Stir in the garlic and shallots; sauté until fragrant and translucent but not browned, 2 to 3 min. Add the …
From safeway.ca


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