Sweet Pea Risotto

Name: Sweet Pea Risotto
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 4 oz. Parmesan cheese, with rind; 2 c. pea pods (peas removed) or 1 cup frozen peas; 1 lb. peas, thawed if frozen; 4 tbsp. unsalted butter, divided; 1 medium shallot, sliced; Kosher salt and pepper; 1 c. Arborio rice; 1/2 c. dry white wine; 1 lemon; 1 c. pea shoots; 1 tbsp. olive oil

By The Good Housekeeping Test KitchenPublished: Apr 23, 2019

Mike Garten

Yields:

4 serving(s)

Total Time:

45 mins

Cal/Serv:

520

Jump to recipe

Full of spring's finest greens, this creamy dish will please vegetarians and carnivores alike. For even more veggie-packed meals, check out these healthy vegetarian recipes.

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Ingredients

4 oz.
Parmesan cheese, with rind
2 cups
pea pods (peas removed) or 1 cup frozen peas
1 lb.
peas, thawed if frozen
4 Tbsp.
unsalted butter, divided
1
medium shallot, sliced
Kosher salt and pepper
1 cup
Arborio rice
1/2 cup
dry white wine
1
lemon
1 cup
pea shoots
1 Tbsp.
olive oil

Directions

1. Step 1Grate Parmesan into small bowl and set aside; transfer rind to small pot. Add pea pods (or 1 cup frozen peas) and 5 cups water; bring to a boil, then simmer 10 minutes. Strain, discard solids and return pea stock to pot; keep warm on low. In blender, puree 1 cup each peas and pea stock until smooth.
2. Step 2Melt 2 tablespoons butter in large saucepan on medium. Add shallot and 1/4 teaspoon salt and cook until tender, about 2 minutes.
3. Step 3Add rice and cook, stirring to coat and toast, about 5 minutes. Add wine and simmer until nearly evaporated, 2 to 3 minutes.
4. Step 4Add stock, 3/4 cup at a time, stirring often until nearly absorbed before adding more. Stir in pea puree and simmer until rice is nearly tender, about 5 minutes. Stir in remaining peas.
5. Step 5Remove risotto from heat. Finely grate zest of lemon and squeeze juice from 1 lemon half into risotto, then stir in grated Parmesan and remaining 2 tablespoons butter.
6. Step 6Squeeze juice of remaining lemon half into bowl; toss with pea shoots, olive oil and salt and pepper to taste. Serve over risotto.