Spring Pea Risotto
4 1/2 cups low sodium chicken broth
3/4 cup water
4 tablespoons unsalted butter, divided
1/2 cup Vidalia onion, 1/4 inch dice
1 teaspoon kosher salt
2 minced garlic cloves
1 and 1/4 cups Arborio rice (this rice gives the creaminess we love!)
1/2 cup Pinot Grigio or other dry white wine
1 cup shredded Parmesan 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. Cut up onions, mince garlic, thaw peas, and juice lemon. In a medium saucepan, add low sodium chicken broth and water. Bring to a boil, reduce heat and bring to a simmer. Plan to start the risotto 35 minutes before you are ready to eat. The dish does not hold well so you will want to serve it immediately. Place chicken broth in a stockpot. Remove 1/2 cup broth and reserve for the end of the recipe. Bring broth to a boil then reduce heat to a simmer. While broth is heating 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 any of the onion.
Stir in rice and stir constantly 3 minutes or until rice becomes translucent on the edges. Stir in the minced garlic and kosher salt. Cook 30 seconds. Add the white wine and cook, stirring constantly until it evaporates. Stir in the tomatoes and cook, stirring constantly until the liquid is absorbed. Add 1/2 cup broth and cook, stirring constantly until the liquid is absorbed and the rice begins to sizzle in the pan. Repeat this process (add 1/2 cup broth, stir until liquid is absorbed and rice begins to sizzle) until all the hot broth has been used. Add lemon juice and remaining 2 tablespoons of butter. Stir in Parmesan Romano cheese. Add thawed peas and parsley. Taste; adjust salt and pepper. Serve immediately or it 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 March 16, 2013