Risotto with Green Peas

Risotto with Green Peas Recipe - Authentic Italian Cuisine

Region / culture: Italy | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Risotto with Green Peas is a classic Italian dish that is creamy, flavorful, and comforting. This dish is perfect for a cozy night in or for entertaining guests. The combination of creamy risotto with the sweetness of green peas creates a delicious and satisfying meal.

History

Risotto is a traditional Italian dish that has been enjoyed for centuries. It originated in Northern Italy, where rice was a staple crop. The creamy texture of risotto comes from the slow cooking process, which allows the rice to release its starches and create a rich and velvety sauce. Green peas are a popular addition to risotto, adding a pop of color and sweetness to the dish.

Ingredients

2 tsp olive oil
1.5 cups finely chopped leeks or onions
1.5 cups uncooked arborio rice
0.5 cup dry white wine, dry vermouth, or dry sherry
4 cups vegetable broth
1 tsp salt or to taste
10 oz (283 g) package frozen small green peas (rinse away any ice crystals)
0.75 cup grated parmesan, plus more to pass at the table
2 tsp good quality balsamic vinegar, plus more to taste (optional)
Freshly ground black pepper to taste

How to prepare

Heat oil in a pressure cooker over medium-high heat. When it begins to foam, add leeks and cook for 1 minute, stirring frequently.
Stir in rice and coat the grains with oil. Add wine and cook over high heat, stirring, until it evaporates, about 1 minute.
Add broth and salt. Lock the lid in place. Over high heat, bring it to high pressure. Lower the heat to maintain high pressure and cook for 5 minutes. Quick-release the pressure. Remove the lid, tilting it away from you to allow any excess steam to escape.
Boil over medium-high heat, stirring constantly, until the rice is tender but still chewy, and the risotto becomes creamy and thick, for about 5 to 6 minutes.
During the final minute, stir in the peas and Parmesan. Add balsamic vinegar, if desired, to enhance the flavors. Let it sit for 5 minutes to absorb any excess liquid.
Spoon the risotto into large shallow bowls and sprinkle with a few twists of black pepper. Serve with extra Parmesan at the table.

Variations

Add cooked chicken or shrimp for a protein boost.
Stir in fresh herbs such as basil or parsley for added flavor.
Use different vegetables such as asparagus or mushrooms in place of the peas.

Cooking Tips & Tricks

Be sure to use arborio rice for this recipe, as it is a short-grain rice that is perfect for making risotto.

- Stir the risotto constantly while cooking to ensure that it cooks evenly and becomes creamy.

- Use good quality vegetable broth for the best flavor.

- Add the peas and Parmesan cheese at the end of cooking to preserve their texture and flavor.

Serving Suggestions

Serve the risotto with a side salad and crusty bread for a complete meal.

Cooking Techniques

Pressure cooking

Ingredient Substitutions

Use white wine in place of dry sherry.

- Use chicken broth in place of vegetable broth.

Make Ahead Tips

Risotto is best served fresh, but you can prepare the ingredients ahead of time and cook the risotto just before serving.

Presentation Ideas

Serve the risotto in shallow bowls and garnish with fresh herbs or a drizzle of balsamic vinegar.

Pairing Recommendations

Pair this risotto with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of broth to revive the creamy texture.

Nutrition Information

Calories per serving

Calories: 300 per serving

Carbohydrates

Carbohydrates: 45g per serving

Fats

Total Fat: 7g per serving

Saturated Fat: 3g per serving

Proteins

Protein: 10g per serving

Vitamins and minerals

Iron: 2mg per serving

Vitamin C: 8mg per serving

Alergens

Contains dairy (Parmesan cheese)

Summary

This risotto with green peas is a balanced meal that provides a good source of carbohydrates, fats, and proteins. It is also rich in iron and vitamin C.

Summary

Risotto with Green Peas is a delicious and comforting dish that is perfect for a cozy night in. With creamy risotto, sweet green peas, and savory Parmesan cheese, this dish is sure to become a favorite in your recipe rotation. Enjoy!

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Risotto with Green Peas. It was a warm summer day, and I was visiting my friend Maria in Italy. Maria was an incredible cook, and she invited me over to her house for lunch. As soon as I walked in, I could smell the delicious aroma of garlic and onions sizzling in olive oil.

Maria greeted me with a warm hug and a kiss on both cheeks. She was a petite woman with a big smile and a twinkle in her eye. She led me to the kitchen, where a pot of creamy risotto with vibrant green peas was simmering on the stove.

"Ah, mia cara amica, I have a special treat for you today," Maria said, stirring the risotto gently. "I learned this recipe from my mother, who learned it from her mother before her. It is a family favorite, and I know you will love it."

I watched in awe as Maria added a ladleful of hot broth to the risotto, stirring continuously until the rice was cooked to perfection. Then she folded in the tender green peas, their bright color popping against the creamy backdrop of the risotto.

As we sat down to eat, Maria explained the secret to making the perfect risotto with green peas. "You must be patient and attentive," she said, savoring each bite. "Risotto is a labor of love, but the end result is always worth it."

I savored every spoonful of that delicious risotto, the creamy texture and delicate flavors dancing on my taste buds. I begged Maria for the recipe, and she gladly shared it with me, along with a few tips and tricks to ensure success.

When I returned home, I couldn't wait to recreate Maria's risotto with green peas in my own kitchen. I gathered all the ingredients and set to work, channeling Maria's energy and passion into the dish. As the rice absorbed the broth and the peas softened, I felt a sense of connection to my friend across the miles.

When the risotto was finally ready, I plated it carefully and took a tentative bite. The flavors burst on my tongue, transporting me back to Maria's cozy kitchen in Italy. I knew then that this recipe would become a staple in my own culinary repertoire.

Over the years, I have made Maria's risotto with green peas countless times, each batch a tribute to her friendship and culinary expertise. I have shared the recipe with friends and family, passing on the tradition of this delicious dish to future generations.

As I stir the risotto on the stove, the familiar scents of garlic, onions, and peas wafting through the air, I can't help but smile. In every grain of rice and every pea, I taste the memories of my dear friend Maria and the bond we share through the magic of food. And for that, I am forever grateful.