Last night I made my creamy green pea risotto and I re-shot all the pictures. Thus here I am bring up to the front page this old recipe that I posted back in 2010.
Risotto is a very tasty way of cooking rice. It is an Italian traditional dish, cooked with broth and flavored with Parmesan cheese and other ingredients which can include meat, fish or vegetable.
The recipe I’m posting today is with green peas, very healthy and low fat. Hope you guys will like it! 🙂
Ingredients (for 2 servings)
- 1 cup arborio rice
- 2 cups green peas
- 1/4 cup onion (chopped)
- 8-9 leaves fresh mint
- 2 tbsp cup grated Parmesan cheese
- vegetable broth
- salt and pepper
- 3 tbsp extra virgin olive oil
- 1 tsp butter
- 1/3 cup fresh ricotta cheese (or cream cheese)
- 1/2 cup white wine
Chop up the onion
In a sauce pan saute’ half of the onion in 2 tbsp of olive oil. Cook until onion is soft.
Wash the green peas, drain them
and add them to the sauce pan. Season with salt and pepper
Cover with water and cook on slow for about 30 min, or until peas are cooked. When ready add some fresh chopped mint
Next, prepare the risotto. In a large pan (I used my Le Creuset French Oven), heat up 1 tbsp of olive oil and 1 tsp of butter.
Saute’ the onion until soft then add the rice and toast it for 1 min. Pour in the white wine and let it evaporate on medium-high heat.
Now pour enough vegetable broth to cover the rice, reduce heat to low and let the rice simmer until all liquid is absorbed, then add more vegetable broth
When the rice is half-done, chop up some fresh mint
and add that to the rice
together with half of the green peas. Keep cooking until rice is ‘al dente’. (it will take around 17-18 min in total).
Remove from the heat and add in the ricotta cheese (for an extra creamy rice, use cream cheese).
Stir well and let your rice rest in the pan for about 10 min.
Serve warm it on a hot plate with a few tablespoons of green peas on the side and a some grated Parmesan cheese.