Spring Pea And Herb Risotto Recipes
SPRING PEA AND HERB RISOTTO
Made only in Greece, Graviera is a hard sheeps-milk cheese that becomes creamy when cooked. Its subtle sweetness and luxurious texture make this risotto stand out, but you can substitute Parmesan in a pinch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 14
Steps:
- Bring stock to a boil in a medium saucepan. Remove from heat.
- Heat oil in a medium saucepan over medium heat. Add onion, and cook until translucent, 5 to 6 minutes. Add rice, and stir to coat with oil. Add wine, and cook, stirring frequently, until wine has been completely absorbed, about 2 minutes.
- Add 1/2 cup of the hot stock, and cook, stirring constantly, until the stock has been completely absorbed and a wooden spoon drawn through rice leaves a trail. Continue stirring and adding stock, 1/2 cup at a time, waiting for each addition to be absorbed before adding the next, until you've added all but 1/4 cup of the stock. Rice will be just cooked through and still slightly firm in the center. (It should take 20 to 25 minutes.)
- Stir in the peas, and cook until they are warmed through and risotto is creamy, about 5 minutes.
- Remove from heat. Stir in cheese, parsley, dill, oregano, lemon zest and juice, butter, and remaining 1/4 cup stock. Season with pepper. Sprinkle with cheese, and garnish with dill sprigs.
SPRING PEA AND HERB RISOTTO
Made only in Greece, Graviera is a hard sheeps-milk cheese that becomes creamy when cooked. Its subtle sweetness and luxurious texture make this risotto stand out, but you can substitute Parmesan in a pinch.
Provided by www.marthastewart.com
Categories Dinner
Yield 1
Number Of Ingredients 14
Steps:
- For complete instructions, visit the original site at https://www.marthastewart.com/1142485/spring-pea-and-herb-risotto
Nutrition Facts : ServingSize serving, Sugar 2 g, Sodium 239 mg, Cholesterol 8 mg, SaturatedFat 2 g, Calories 185 kcal, Carbohydrate 23 g, Protein 5 mg, Fat 7 g
SPRING PEA AND ROAST CHICKEN RISOTTO
Another work-related recipe, this one intended to promote Chardonnay (as an accompaniment, not an ingredient)
Provided by Charles Lieberman
Categories Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Melt half the butter over medium-high heat in a large skillet.
- Add the shallots and garlic and sauté a few minutes.
- Add the rice and stir until the grains of rice are coated with butter.
- Add the wine and simmer, stirring, until most of the wine is absorbed.
- Start adding the simmering chicken stock, about one cup at a time, only adding more chicken stock when the rice has absorbed most of the stock already in the pan.
- Continue stirring and adding stock until the rice is cooked"al dente," about 25 minutes.
- Stir in the chicken.
- Remove the risotto from the heat and stir in the Parmesan and the rest of the butter.
- Add a little more of the simmering stock, about 1/4 to 1/2 cup, to loosen the risotto and make it a bit soupy.
- Add the peas and herbs, add salt and pepper to taste.
Nutrition Facts : Calories 790.4, Fat 27.1, SaturatedFat 15.2, Cholesterol 71.3, Sodium 778.9, Carbohydrate 103.4, Fiber 5.6, Sugar 9.3, Protein 25.5
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