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.

VIDALIA ONION RISOTTO

Steps:

• Heat oil in saucepan over medium heat.
• Add onion and garlic, saute 1 minutes.
• Stir in rice.
• Add 1/2 cup broth, cook until liquid is nearly absorbed, stirring constantly.
• Add remaining broth 1/2 cup at a time, stirring constantly until each portion of broth is nearly absorbed before adding the next (approximately 20 minutes).
• Remove from heat, stir in 1/3 cup feta, parsley and Parmesan.
• Spoon into serving bowl and top with 1/3 cup feta and pepper.

SHIITAKE AND SWEET PEA RISOTTO

Steps:

• Bring broth to a simmer in a medium saucepan; keep warm over low heat.
• Melt butter in a large skillet over medium heat. Add onion; cook 2 minutes. Add 1 teaspoon garlic; cook 30 seconds, stirring constantly. Add rice; cook 1 minute, stirring constantly.
• Add wine; cook 2 minutes or until liquid is absorbed, stirring frequently.
• Stir in 1/2 cup broth; cook 2 minutes or until liquid is absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes).
• Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms to pan; sauté 5 minutes or until tender.
• Add remaining 1/2 teaspoon garlic and 1 teaspoon thyme; sauté 1 minute. Set aside.
• Stir mushrooms, remaining 1 teaspoon thyme, peas, 1/4 cup cheese, and pepper into risotto; cook 3 minutes. Spoon about 1 1/4 cups risotto into each of 4 bowls; sprinkle each with 1 1/2 teaspoons cheese.

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.

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.