Ingredients:
For the risotto:
- 1 tablespoon olive oil
- 1/2 cup finely chopped onion or shallot
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 5-6 cups hot vegetable or chicken broth
- 1 cup frozen peas
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper to taste
Optional additions:
- 1 clove garlic, minced
- Fresh herbs like mint or basil, chopped
- Lemon zest for brightness
Instructions:
Make a simple pea puree (optional):
- Blanch 1 cup of frozen peas briefly in boiling water. Drain and shock in ice water.
- Blend half of the peas with a little water or broth until smooth. Set aside. This adds extra pea flavor and vibrant color.
Prepare the base:
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the onion (and garlic, if using) and cook until softened, about 5 minutes.
- Add the Arborio rice and stir to coat the grains with oil. Cook for 1-2 minutes, until the rice becomes slightly translucent around the edges.
Deglaze and simmer:
- Pour in the white wine and cook, stirring constantly, until it is mostly absorbed.
- Add a ladleful of hot broth to the rice. Stir constantly until the broth is absorbed.
- Repeat this process, adding more broth gradually, until the rice is tender but still has a slight bite (al dente), approximately 18-20 minutes.
Finish the risotto:
- Stir in the frozen peas (and the reserved pea puree, if using) and cook for 1-2 minutes until heated through.
- Remove the pot from the heat. Stir in the Parmesan cheese, butter, and any optional additions like herbs or lemon zest.
- Season generously with salt and black pepper to taste.
Serve immediately:
- Risotto is best served immediately while it’s creamy.
- Garnish with additional Parmesan cheese and fresh herbs if desired.
Tips:
- Use high-quality ingredients: The best risotto starts with good Arborio rice, flavorful broth, and freshly grated Parmesan.
- Don’t rush the process: Gradual addition of broth and constant stirring are key to achieving a creamy texture.
- Adjust consistency: If the risotto seems too thick, add a bit more hot broth. If it’s too thin, cook for an extra minute or two.
- Get creative: Experiment with additions like pancetta, mushrooms, shrimp, or a squeeze of lemon juice.
Enjoy your delicious homemade pea risotto!
