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Sweet Pea Feature - Risotto

Spring peas are featured in these simple recipes from Chef Mick of Tony's Markets. Country Peas and Carrots with sweet onions and butter, as well as Saffron Pea Risotto with Parmigiano Reggiano - great with grilled or roasted meats.
Ingredients
  Carrot 1 Medium, cut in small square (for peas salad)
  Onion 1 Medium, mince (for peas salad)
  Sweet pea 1 Cup (16 tbs) (for peas salad)
  Salt 1 Tablespoon (for peas salad)
  Pepper 1 Teaspoon (for peas salad)
  Butter 1 Tablespoon (for risotto)
  Extra virgin olive oil 1 Tablespoon (for risotto)
  Arborio rice 1 Cup (16 tbs) (for risotto)
  Saffron 1 Teaspoon (for risotto)
  White wine 1 Cup (16 tbs) (for risotto)
  Green pea 1 Cup (16 tbs) (for risotto)
  Light cream 1 Cup (16 tbs) (for risotto)
  Parmesan cheese 4 Tablespoon, grated (for risotto)
Directions

GETTING READY
1. Boil and simmer stock for risotto. Keep it aside.
2. Put peas in boiling stock for about 5 minutes or until it is tender.

MAKING
3. For peas salad, in some boiling salted water, put the carrots, onion, and peas. Simmer together for 5 minutes.
4. Drain extra water, rinse it off, and put it in a bowl. Add salt and pepper on top. Mix well
5. For risotto, in a frying pot, heat butter and olive oil. Add rice in it and toast, for 2-3 min or until you see a little pearl of rice inside it.
6. Sprinkle saffron on rice. Stir and bring out the flavors.
7. Pour wine, and when it starts boiling start adding the stock. Add a cup of stock and simmer. Do it in intervals, until the rice is done.
8. Add peas along with stock in the last 5 minutes of cooking risotto.
9. Stir in light cream. Sprinkle parmesan cheese and butter on top. Mix it well. Take it off the heat and let it set for 5 minutes.

FINALIZING
10. Transfer it on a serving plate; top it with a spoon of light cream.

SERVING
11. Serve risotto hot with kebab and basil garnish.

TIPS
If you want your carrots extra soft, then put them first. The time of simmering depends on how tender you want your carrots.
You can even use vegetable stock or water to prepare the risotto.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Taste: 
Savory
Feel: 
Creamy
Method: 
Simmering
Dish: 
Risotto
Restriction: 
High Fiber, High Protein
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
80 Minutes
Servings: 
2

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Average: 4.2 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1221 Calories from Fat 528

% Daily Value*

Total Fat 60 g91.7%

Saturated Fat 32.7 g163.3%

Trans Fat 0 g

Cholesterol 169.7 mg56.6%

Sodium 3907.2 mg162.8%

Total Carbohydrates 124 g41.5%

Dietary Fiber 13.3 g53%

Sugars 22.9 g

Protein 26 g51.9%

Vitamin A 166.3% Vitamin C 85.5%

Calcium 55.2% Iron 19%

*Based on a 2000 Calorie diet

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Sweet Pea Feature - Risotto Recipe Video