Sweet Pea Risotto

15 mins
Serves 1
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Directions

  1. 1Mince one shallot and two to three garlic cloves.
  2. 2Mince one shallot and two to three garlic cloves.
  3. 3Mince one shallot and two to three garlic cloves.
  4. 4Place butter in a small sauté pan.
  5. 5Place butter in a small sauté pan.
  6. 6Place butter in a small sauté pan.
  7. 7Add the frozen peas.
  8. 8Add the frozen peas.
  9. 9Add the frozen peas.
  10. 10Place the peas over low heat.
  11. 11Place the peas over low heat.
  12. 12Place the peas over low heat.
  13. 13Place olive oil in a second pan over low to medium heat.
  14. 14Place olive oil in a second pan over low to medium heat.
  15. 15Place olive oil in a second pan over low to medium heat.
  16. 16Add the rice.
  17. 17Add the rice.
  18. 18Add the rice.
  19. 19Toast the rice a little bit in olive oil.
  20. 20Toast the rice a little bit in olive oil.
  21. 21Toast the rice a little bit in olive oil.
  22. 22Add shallots and garlic.
  23. 23Add shallots and garlic.
  24. 24Add shallots and garlic.
  25. 25Add white wine.
  26. 26Add white wine.
  27. 27Add white wine.
  28. 28Start to add chicken stock.
  29. 29Start to add chicken stock.
  30. 30Start to add chicken stock.
  31. 31Put half of the peas into a blender.
  32. 32Put half of the peas into a blender.
  33. 33Put half of the peas into a blender.
  34. 34Add heavy cream.
  35. 35Add heavy cream.
  36. 36Add heavy cream.
  37. 37Blend until smooth then set aside.
  38. 38Blend until smooth then set aside.
  39. 39Blend until smooth then set aside.
  40. 40Add another cup of stock.
  41. 41Add another cup of stock.
  42. 42Add another cup of stock.
  43. 43Repeat every time your stock cooks out.
  44. 44Repeat every time your stock cooks out.
  45. 45Repeat every time your stock cooks out.
  46. 46Add salt and black pepper.
  47. 47Add salt and black pepper.
  48. 48Add salt and black pepper.
  49. 49Add the pea puree and whole peas.
  50. 50Add the pea puree and whole peas.
  51. 51Add the pea puree and whole peas.
  52. 52Add a splash of water.
  53. 53Add a splash of water.
  54. 54Add a splash of water.
  55. 55Cut the heat, add butter and parmesan.
  56. 56Cut the heat, add butter and parmesan.
  57. 57Cut the heat, add butter and parmesan.

Ingredients

  • 1 decent size shallot
  • 1 decent size shallot
  • 1 decent size shallot
  • 2 to 3 garlic cloves
  • 2 to 3 garlic cloves
  • 2 to 3 garlic cloves
  • 1 to 2 tablespoons butter
  • 1 to 2 tablespoons butter
  • 1 to 2 tablespoons butter
  • 2 cups frozen peas
  • 2 cups frozen peas
  • 2 cups frozen peas
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • sushi rice
  • sushi rice
  • sushi rice
  • 0.25 cup white wine
  • 0.25 cup white wine
  • 0.25 cup white wine
  • chicken stock
  • chicken stock
  • chicken stock
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 cup heavy cream
  • salt
  • salt
  • salt
  • black pepper
  • black pepper
  • black pepper
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 2 tablespoons butter
  • Parmesan cheese
  • Parmesan cheese
  • Parmesan cheese
  • water
  • water
  • water

Equipment

knifecutting boardsmall sauté panpanstoveblender

Tips

  • Traditionally risotto is made with Arborio rice but sushi rice can be used instead.
  • You can use bone broth or vegetable stock instead of chicken stock.
  • Add chives or parsley at the end.