Rob Feenies Green Pea Risotto Recipes

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ROB FEENIE'S GREEN PEA RISOTTO



Rob Feenie's Green Pea Risotto image

A beautiful creamy dish, "the richness of the risotto is a wonderful balance for the smooth texture of salmon" Rob Feenie. I also serve this dish with chicken, pork chops, and sometimes add mushrooms, snow peas, baby carrots and just make a meal of it.

Provided by Chef 477627

Categories     Short Grain Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

4 cups chicken stock (you may only need 3)
3 tablespoons olive oil
4 large shallots, peeled and finely chopped
2 cups arborio rice
2 cups dry white wine
2 -4 tablespoons parmesan cheese, freshly grated (I have used Asiago or Gruyere in a pinch)
3 tablespoons butter, unsalted if you have it
4 tablespoons mascarpone cheese
1 cup peas, blanched (Use fresh, frozen, or snow peas.)
1/3 cup parsley or 1/3 cup chives

Steps:

  • Place stock in a large pot on medium heat and bring to a gentle simmer. Keep hot.
  • In another pot, heat olive oil on medium heat. Saute shallots until translucent (do not brown).
  • Add rice and cook for 3 - 4 minutes, stirring until grains are coated with oil.
  • Add wine, stir gently and cook until liquid is absorbed.
  • Add 1/2 cup of hot stock at a time, bring to a simmer and stir gently; wait until each addition is nearly all absorbed before adding more. Do not stir too often or too hard, as you risk breaking the grains.
  • Continue this process until the risotto has cooked approximately 15 minutes. (The ristto should be al dente (firm, but tender), moist, almost creamy.
  • Gently stir in Parmesan, butter, and mascarpone.
  • Fold in peas and parsley.
  • Season to taste with salt and freshly ground white pepper, serve on warm plates.

Nutrition Facts : Calories 767.3, Fat 23, SaturatedFat 8.2, Cholesterol 32.3, Sodium 470.9, Carbohydrate 100.7, Fiber 5.2, Sugar 7.4, Protein 16.5

BLACK-EYED PEA RISOTTO WITH BACON AND SOUTHERN GREENS



Black-Eyed Pea Risotto with Bacon and Southern Greens image

Provided by Guy Fieri

Categories     main-dish

Time 1h45m

Yield 8 to 12 servings

Number Of Ingredients 21

8 ounces dried black-eyed peas, soaked and cooked
2 tablespoons olive oil
3 tablespoons butter
1 cup yellow onion, diced
2 celery stalks, diced
1 tablespoon seeded and diced fresh jalapeno pepper
1 teaspoon seeded and diced fresh serrano chile
1 teaspoon minced garlic
2 cups Arborio rice
2 quarts chicken stock, hot
2 tablespoons butter, to finish
3 tablespoons freshly grated Parmesan
Kosher salt and fresh cracked pepper
6 slices center cut bacon, cooked and cut into 1/2-inch pieces, reserve 2 tablespoons bacon fat
3 cups Swiss chard, (about 1 bunch) cleaned and sliced crosswise into 3/4-inch ribbons
3 cups collard greens, (about 1 bunch) cleaned and sliced crosswise into 3/4-inch ribbons
4 tablespoons red wine vinegar, plus 1 tablespoon more for "dressing"
1 teaspoon lemon zest
2 tablespoons good quality extra-virgin olive oil for "dressing"
1 tablespoon Parmesan
Salt and freshly cracked pepper

Steps:

  • Place peas in a pot and put enough cold water to cover beans. Soak for one hour. Then bring to a boil. Lower heat and simmer until fully cooked, about one hour.
  • In a large Dutch oven, heat olive oil and 1 tablespoon butter, add onions, celery and peppers, when translucent and just starting to caramelize, add in garlic and saute briefly, add in rice and saute, stirring frequently to coat kernels with the oil for 2 minutes. Slowly start adding in the hot chicken stock 1 cup at a time, stirring constantly on medium-low heat. Continue this method until chicken stock remaining is about 1 cup and check for the consistency of the rice. It should be creamy with a tiny bit of resistance to the grain. Turn off heat, drain peas well, and slowly fold into risotto, adding the 2 tablespoons of remaining butter, Parmesan and salt and pepper, to taste. If risotto is too thick, gently stir in the remaining chicken stock to desired consistency.
  • Heat reserved bacon fat in a saute pan, stir in greens, allowing them to wilt, when almost wilted, add in 4 tablespoons vinegar, when wilted, add in bacon, zest and salt and pepper to taste.
  • Place risotto on serving plate(s) and top with the Southern Greens, dress with reserved tablespoon of vinegar and the extra-virgin olive oil. Garnish with a sprinkle of Parmesan.

PEA AND MINT RISOTTO



Pea and Mint Risotto image

Provided by Valerie Bertinelli

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 13

6 cups chicken broth
4 tablespoons unsalted butter
1 tablespoon olive oil
1 medium shallot, finely chopped
1 small clove garlic, minced
1 cup Arborio rice
1/3 cup dry white wine
1 cup frozen peas, thawed
1/2 cup grated Parmesan, plus more for serving
2 teaspoons fresh lemon juice
1/8 teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper
3 tablespoons chopped fresh mint, plus a few small leaves for garnish

Steps:

  • Bring the chicken broth to a bare simmer in a medium saucepan.
  • Heat 2 tablespoons of the butter and the olive oil in a large skillet over medium heat. Add the shallots and garlic, and cook, stirring, until softened, about 2 minutes. Add the Arborio, stirring to coat. Add the wine and simmer until evaporated.
  • Add just enough of the simmering stock to cover the rice. Cook, stirring constantly, until the rice is almost dry; adjust the heat to keep the liquid at a low bubble. Repeat with more stock to cover. Continue to cook in this manner until the rice is creamy and al dente, 20 to 25 minutes total; you may not use all of the broth.
  • Add the peas and cook, stirring, until heated through, about 2 minutes. Stir in the Parmesan, the remaining 2 tablespoons butter and the lemon juice and nutmeg. Add a splash more stock or water if necessary to loosen the risotto. Season with salt and pepper, and stir in the mint.
  • Transfer the risotto to a serving bowl, top with mint leaves and serve with additional Parmesan.

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.

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.

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

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