Risotto With Peas And Green Onions Recipes

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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

MUSHROOM RISOTTO WITH PEAS



Mushroom Risotto with Peas image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h10m

Yield 6 servings

Number Of Ingredients 12

8 cups canned low-salt chicken broth
1/2-ounce dried porcini mushrooms
1/4 cup unsalted butter
2 tablespoons olive oil
2 cups finely chopped onions
10 ounces white mushrooms, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice or short-grain white rice
2/3 cup dry white wine
3/4 cup frozen peas, thawed
2/3 cup grated Parmesan
Salt and freshly ground black pepper, optional

Steps:

  • Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.
  • Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

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

BAKED RISOTTO WITH GREENS AND PEAS



Baked Risotto With Greens and Peas image

This easy baked risotto eliminates the constant stirring required in traditional risotto recipes. It's laden with vegetables, namely kale and spinach, but other leafy greens like Swiss chard or collard greens would work equally well. If you happen to have some extra asparagus, sub it in for the peas. This risotto makes a great starter or side dish, but you can also turn it into a vegetarian main course by using vegetable or mushroom stock in place of the chicken broth, and topping it with sautéed mushrooms, a fried egg or crispy tofu slices. Leftovers can be refrigerated for two days and reheated with more broth, or repurposed into crunchy rice cakes or arancini. Simply form into patties or balls, coat in bread crumbs and shallow-fry until golden and crunchy.

Provided by Kay Chun

Categories     dinner, weeknight, casseroles, grains and rice, one pot, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1/2 cup finely chopped yellow onion
1 small garlic clove, minced
1 cup Arborio rice (about 7 ounces)
Kosher salt and black pepper
4 ounces green or lacinato kale (about ⅓ bunch), stems separated and thinly sliced, leaves stacked and cut into 1/4-inch-thick ribbons (about 4 packed cups)
3 1/2 cups low-sodium chicken broth
4 ounces baby spinach (about 4 packed cups)
1 cup frozen peas, thawed
3/4 cup grated Parmesan (3 ounces), plus more for garnish
3 tablespoons unsalted butter
1 tablespoon lemon juice

Steps:

  • Heat oven to 375 degrees. In a large Dutch oven, heat oil over medium. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and stir until fragrant, 1 minute. Add rice, season with salt and pepper, and stir until coated in oil and lightly toasted, 2 minutes.
  • Add kale, season with salt and pepper, and stir until wilted, 30 seconds. Add broth and bring to a boil over high heat.
  • Cover and bake until almost all of the liquid is absorbed and rice is tender, about 20 minutes.
  • Stir in spinach and peas until spinach is wilted. Add Parmesan, butter and lemon juice, and stir until well blended and saucy. (Liquid will continue to absorb as risotto sits.) Season with salt and pepper. Serve in bowls and top with more Parmesan.

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

RISOTTO WITH PEAS AND GREEN ONIONS



Risotto With Peas And Green Onions image

A simple risotto.

Provided by Vicki Butts (lazyme)

Categories     Rice Sides

Time 35m

Number Of Ingredients 7

Tbsp butter
3/4 c green onions, chopped
1/2 tsp fresh thyme, or 1/4 tsp dried
3/4 c arborio rice
2 1/2 c chicken broth
3/4 c frozen peas, thawed
1 c parmesan cheese, grated

Steps:

  • 1. Melt butter in heavy large saucepan over medium heat.
  • 2. Add green onions and thyme and saute until onions wilt, about 1 minute. Add rice and stir to coat.
  • 3. Add 2 1/2 cups broth and bring to boil. Reduce heat to medium-low and simmer 15 minutes, stirring occasionally.
  • 4. Mix in peas.
  • 5. Simmer until rice is tender and mixture is creamy, adding more broth by 1/4 cup if risotto is dry and stirring often, about 5 minutes.
  • 6. Mix in 1/3 cup cheese; season with salt and pepper. Serve risotto, passing remaining cheese separately.

RISOTTO WITH PEAS AND GREEN ONIONS



Risotto With Peas and Green Onions image

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

Provided by lazyme

Categories     Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

3 tablespoons butter
3/4 cup green onion, chopped
1/2 teaspoon fresh thyme or 1/4 teaspoon dried thyme
3/4 cup arborio rice
2 1/2 cups chicken broth
3/4 cup frozen peas, thawed
1 cup parmesan cheese, grated

Steps:

  • Melt butter in heavy large saucepan over medium heat.
  • Add green onions and thyme and saute until onions wilt, about 1 minute.
  • Add rice and stir to coat.
  • Add 2 1/2 cups broth and bring to boil.
  • Reduce heat to medium-low and simmer 15 minutes, stirring occasionally.
  • Mix in peas.
  • Simmer until rice is tender and mixture is creamy, adding more broth by 1/4 cup if risotto is dry and stirring often, about 5 minutes.
  • Mix in 1/3 cup cheese; season with salt and pepper.
  • Serve risotto, passing remaining cheese separately.

Nutrition Facts : Calories 368.2, Fat 17, SaturatedFat 10.1, Cholesterol 44.9, Sodium 955.5, Carbohydrate 36.1, Fiber 2.7, Sugar 2.4, Protein 16.9

GREEN-ONION RISOTTO



Green-Onion Risotto image

Categories     Onion     Rice     Side     Sauté     Parmesan     Winter     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

4 cups (or more) low-salt chicken broth
2 tablespoons (1/4 stick) butter
1 bunch green onions, white parts finely chopped, green parts thinly sliced
1 cup arborio or medium-grain rice
1/2 cup dry white wine
1/4 cup freshly grated Parmesan cheese
2 tablespoons mascarpone cheese or whipping cream
1 teaspoon finely grated orange peel

Steps:

  • Bring broth to simmer in medium saucepan over medium heat. Reduce heat to low and keep warm.
  • Melt butter in large saucepan over medium heat. Add chopped green onions and cook until soft, stirring often, about 6 minutes. Stir in rice. Add wine; cook until almost all liquid is absorbed, stirring frequently, about 2 minutes. Add 4 cups broth, 1 cup at a time, cooking until almost all broth is absorbed before adding more, stirring frequently, until rice is tender but still firm, about 20 minutes. Stir in sliced green onions, Parmesan, mascarpone, and orange peel. Add more broth by 1/4 cupfuls as needed if dry. Season with salt and pepper.

RISOTTO WITH PEAS AND GREEN ONIONS



Risotto with Peas and Green Onions image

Categories     Cheese     Onion     Rice     Side     Quick & Easy     Fall     Sugar Snap Pea     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 first-course or side-dish servings

Number Of Ingredients 7

3 tablespoons butter
3/4 cup chopped green onions
1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried
3/4 cup arborio or medium-grain white rice
2 1/2 cups (or more) canned low-salt chicken broth
3/4 cup frozen petite peas, thawed
1 cup grated Parmesan cheese

Steps:

  • Melt butter in heavy large saucepan over medium heat. Add green onions and thyme and sauté until onions wilt, about 1 minute. Add rice and stir to coat. Add 2 1/2 cups broth and bring to boil. Reduce heat to medium-low and simmer 15 minutes, stirring occasionally. Mix in peas. Simmer until rice is tender and mixture is creamy, adding more broth by 1/4 cupfuls if risotto is dry and stirring often, about 5 minutes. Mix in 1/3 cup cheese; season with salt and pepper. Serve risotto, passing remaining cheese separately.

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.

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Top Asked Questions

How to make English pea and sweet onion risotto?
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.
How long does it take to make risotto with frozen peas?
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.
How do you make green pea and spinach risotto?
Blanch the peas for 1 minute in boiling water then drain. Add half the peas into a high-performance blender or food processor and puree with the spinach until smooth. Combine the green pea and spinach puree along with the whole green peas to the risotto and stir through.
What to add to risotto to make it vegetarian?
If you happen to have some extra asparagus, sub it in for the peas. This risotto makes a great starter or side dish, but you can also turn it into a vegetarian main course by using vegetable or mushroom stock in place of the chicken broth, and topping it with sautéed mushrooms, a fried egg or crispy tofu slices.

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