Ok so riddle me this. I come home from Austin after completely gorging myself on everything that is delicious, (and in case you didn’t hear, that’s a whole lotta deliciousness) and decide that I’m going to be totally healthy carb free for at least a week. And then what do I decide to make for dinner – well risotto of course. Because risotto is totally carb free. ha. And it doesn’t have any cheese. Double ha! Whatever, I’m over the whole no carb thing. It never works for me.
This is our last week of Spring Fling and we are celebrating fresh beautiful delicious peas! Peas used to totally freak me out – I wasn’t a huge fun unless they were topped with large amounts of butter and salt – but recently that’s all changed. I’ve been picking up fresh peas from the market and shelling them all.by.myself. I know. I’m such a grown up now that I’m 25. And guess what – they totally rock my world.
I’ve been throwing the peas into everything; fresh pea and mint crostini, pea soup, pasta (see the whole no carb thing just never quite works out), hummus, and all sorts of other delectable creations. Perhaps my favorite thou is this Fresh Pea Risotto.
It’s quite easy you see. It’s a combination of slowly cooked Arborio rice with some white wine and chicken stock. Right when it’s about done cooking, I stir in a heaping spoonful of Mascarpone cheese which give the dish this amazing creaminess and depth of flavor. Then toss in some steamed fresh peas and then a little pea puree to give it that extra kick of color. Sprinkle it with some salt, pepper and chives. Pour yourself a big glass of wine, because after all you just made yourself a kick ass dinner, and enjoy!
| Fresh Pea Risotto |
- 2 tbsp butter
- 2 tbsp olive oil
- 2 shallots, diced (or 1 medium onion)
- 4 cloves garlic, minced
- 1 cup Arborio Rice
- 1 cup dry White Wine (and then a little for yourself too)
- 2 1/2 – 3 cups Chicken Stock
- 1/2 cup Mascarpone Cheese
- 2 cups fresh peas, removed from shells
- Chives
- Salt and pepper to taste
- Bring a large pot of water to a boil. Add the fresh peas and blanch for no more than 30 seconds. Remove from water and divide the peas in half. Set aside the first 1/2 of peas as they will be used to finish the risotto. With the second half of peas, add them to a food processor or blender with 1/4 cup of water and pulse until they are completely pureed. Set aside.
- In a large skillet heat the olive oil over medium high heat. Add the shallot and saute until translucent. Add the garlic and saute for about 1 minute more. Add the Arborio rice to the skillet, making sure to stir it around in the olive oil so that each granule is coated with it, and toast it for about 90 seconds.
- Next deglaze with white wine and stir the rice. Wait until all the wine has been absorbed and then start adding the chicken stock 1/2 cup at a time, making sure not to add more until the previous addition has been absorbed.
- Once the rice is just tender, add the Mascarpone cheese and combine. Add the previously steamed peas and the pea puree into the risotto. Remove from heat and season with salt and pepper as well as chives and serve.
Spring Fling 2011 is a five-week celebration of all things Spring with Margaret from A Way to Garden, Jaden of Steamy Kitchen, and Todd and Diane of White on Rice Couple, Shauna and Danny of Gluten-Free Girl and the Chef, Nicole from Pinch My Salt, some fantastic people from Food Network and Cooking Channel and myself!
Here’s what we’ve been experimenting with over the past few weeks:
Weds April 20th: Asparagus
Weds May 4th: Rhubarb
Weds May 18th: Artichokes
Weds June 1st: Strawberries
Weds June 15th: Peas
And the best part about Spring Fling is everyone gets to join in, click around and share your tips and recipes for the fabulous spring produce we are featuring!
So here’s how it works:
Go ahead and leave your tips/recipes/and favorite links in the comments below my Spring Fling post! Then click around to the other collaborators and do the same. Share your love for the recipe everywhere that way everyone gets to see it and join in on the conversation!!
A Way to Garden: Peas Lost to Pests
Food2: Peas ‘ n Pasta: A Match Made in Heaven
White on Rice: Potato and Pea Salad
FN Dish: Spring Fling: Peas
{ 19 comments… read them below or add one }
Mmmm… mascarpone cheese? I love that idea!
This looks beautiful!
Without a doubt, pea risotto is my favorite kind. I could eat it every week. Thanks for posting!
This is such a pretty dish!
Yum! But what I really want is the post on what a blasty you’re no doubt having in NOLA! Saw Amanda’s post and the tweets from everyone
I heaved a sigh just reading this post, I guess because risotto is such comfort food. I must stir together a batch soon. The peas are a lovely addition.
OK, we’ve been enjoying ‘Pea-camole’: http://www.simplebites.net/salute-spring-peas-recipe-pea-camole/
It’s a fun way to get kids to eat their veggies, and is pretty fantastic spread on toasted baguette or layered in a 7-layer dip.
Thanks for hosting Spring Fling!
Aah, I too am on a pea kick! And I am always on a carb kick, obviously. This looks delicious…I just had a fantastic sweet pea risotto at the beach this past weekend, so I’m having no trouble imagining the cheesy wine-y deliciousness of your recipe.
This is a wonderful dish that you can eat warm or cold. My kids love to eat peas, well not so much my four year old. Lately we’ve been enjoying Garlicy Green Pea Dip, check it out at: http://smartfoodandfit.com/2011/03/green-pea-dip-childrens-book-give-away/
Beauty risotto! So tasty.
Shelling peas brings back so many childhood memories for me. I will definitely be making this!
I always find myself making risotto when I’m trying to eat healthy. I think it’s risotto’s way of convincing me that dieting is bad.
This was one of our favorite spring pea recipes this fall:
http://www.kitchenilliterate.com/2011/05/16/mushroom-chicken-and-spring-pea-penne/
I adore fresh peas!
We love little spring peas…..this risotto looks fab. My kids would love it, especially with all that cheese.
I am totally inspired by this recipe to embark on the somewhat daunting and intimidating task of shucking peas. It scares me. Tell me it isn’t as bad as it sounds AND that it’s worth it in the end! OR- does anyone sell pre-shucked peas…maybe?
I loved fresh peas so much.. I’ll surely try this recipe.
Love it – carb fest all the way!
This looks beautiful and really flavorful. Thank you for posting!
I associate a big bowl of risotto with comfort, it’s creamy goodness just soothes the soul.
Perfect recipe; for Spring Fling I would like to add http://www.dejavucook.wordpress.com/2011/05/28/fettucine-with-veal-peas-and-mint and http://www.dejavucook.wordpress.com/2011/06/19/straw-and-hay/
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