English Pea And Sweet Onion Risotto Food

PEA RISOTTO

Steps:

• Melt the butter in a large pan, add the onion and gently sweat for about 10 mins until really soft. Meanwhile, put 100g peas into a food processor with a ladleful of stock and whizz until completely puréed.
• Stir the rice into the onion, increase heat to medium and sizzle the rice for 1 min. Pour in the wine, then bubble and stir until completely absorbed. Continue cooking like this, adding a ladleful of stock at a time, and stirring continuously until the rice is tender and has a good creamy consistency - this will take 20-30 mins.
• Stir in the puréed peas, remaining peas, Parmesan and some seasoning, then turn off the heat and leave to stand for a few mins. Give the risotto a final stir, spoon into shallow bowls and top with some pea shoots and a drizzle of olive oil, if you like.

CREAMY PEA RISOTTO

Steps:

• Chop onions. Put in medium pot and saute over medium heat until translucent.
• Add rice and stir for one minute.
• Add apple juice, 1 1/2 cups stock, salt and pepper. Bring to a boil, then reduce heat to medium-low. Cover and cook 15 minutes.
• Stir in peas and Parmesan, adding more stock if needed, until creamy.

RISOTTO WITH PEAS AND GREEN ONIONS

Steps:

• Melt butter in heavy large saucepan over medium heat. Add green onions and thyme and sauté until onions wilt, about 1 minute. Add rice and stir to coat. Add 2 1/2 cups broth and bring to boil. Reduce heat to medium-low and simmer 15 minutes, stirring occasionally. Mix in peas. Simmer until rice is tender and mixture is creamy, adding more broth by 1/4 cupfuls if risotto is dry and stirring often, about 5 minutes. Mix in 1/3 cup cheese; season with salt and pepper. Serve risotto, passing remaining cheese separately.

SWEET PEA RISOTTO

Steps:

• Heat the butter and oil together in a large skillet or saucepan over medium heat.
• Add the onion and saute until translucent, 3 - 4 minutes.
• Add the rice and stir to coat in the oil and butter.
• Pour in the wine, then stir until all liquid is absorbed.
• Reduce heat to low.
• Add 1 cup of the broth and cook until absorbed, stirring occasionally.
• Add the remaining broth, 1/2 cup at a time, waiting until each portion of the broth is absorbed before adding the next.
• Continue this process until the rice is cooked al dente, about 40 minutes.
• Stir in the Parmesan, salt, and pepper.
• Puree 2 cups of the peas in a blender or food processor.
• Just before serving, stir in the pea puree until fully incorporated, then fold in the remaining whole peas.
• Garnish with mint sprigs, if desired.
• Serve immediately.