Spring Pea Risotto
4 1/2 cups low sodium chicken broth
3/4 cup water
4 tablespoons unsalted butter, divided
1/2 cup (1/4 inch dice) Sweet onion
2 garlic cloves, minced
1 teaspoon kosher salt
1 and 1/4 cups Arborio rice (Arborio rice gives the creaminess we love!)
1/2 cup Pinot Grigio or other dry white wine
1 cup shredded Parmesan Romano cheese (not the powdered kind)
2 teaspoons fresh lemon juice
2 cups fresh or frozen peas, (thaw peas if frozen)
1 tablespoon finely chopped flat leaf parsley
Assemble all ingredients. In a medium saucepan, add low sodium chicken broth and water. Bring to a boil, reduce heat to low, and keep barely simmering. Plan to start risotto 35 minutes before serving. This dish does not hold well so plan to serve immediately. Remove 1/2 cup broth and reserve for end of recipe.
Get out the biggest skillet you have! I use a 12 inch skillet that has sides that are 3 inches deep. If you don’t have a skillet that large, use a stockpot. In skillet or stockpot, melt 2 tablespoons butter. Add onions and cook slowly, for about 4 minutes until transparent. Try not to brown onions.
Add rice to skillet. Stirring constantly, cook rice 3 minutes or until rice has translucent edges. Add minced garlic and kosher salt. Cook 30 seconds. Add white wine and cook, stirring constantly until it evaporates.
Add 1/2 cup hot broth and cook, stirring constantly until liquid is absorbed and rice begins to sizzle in pan. Repeat this process (add 1/2 cup broth, stir until liquid is absorbed and rice begins to sizzle in pan) until all hot broth has been used.
Add lemon juice and remaining 2 tablespoons butter. Add Parmesan Romano cheese. Add thawed peas and parsley. Taste. Adjust salt and pepper. If risotto is too thick, add reserved 1/2 cup broth. Serve immediately or risotto will set up!
Tip: if you don’t like peas, substitute 2 cups of sautéed or roasted vegetables cut in bite size pieces. For example: asparagus, or a combination of yellow squash and carrots.
Published in The News and Neighbor on March 16, 2013