pea risotto

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This silky pea risotto recipe combines the delicate pop of sweet peas with saucy rice, sweet buttery onions, and plenty of cracked pepper.

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Heat chicken stock in a small saucepan over medium-low heat; keep it hot but not simmering.
Combine 1/2 cup peas and half a ladleful of hot stock in a food processor and process until smooth. Transfer to a bowl and set aside.
Melt 4 tablespoons butter in a large pot over medium heat. Add onion, season with salt and pepper, and cook until soft and translucent, 8- 10 minutes. Add garlic and cook for 30 seconds, then add 1/4 cup water. Continue to cook until water has evaporated and onion is very soft, but not browned, about 5 more minutes.
Add rice and stir to coat in butter. Cook until rice turns slightly translucent but not toasted, 2- 3 minutes. Add wine and stir until liquid is fully absorbed and the rice is mostly dry.
Add a ladleful of hot stock and a big pinch of salt and black pepper. Reduce heat to a gentle simmer and stir every so often to incorporate the liquid and keep the rice from scorching (over-stirring can make it gluey). When the rice looks almost dry, add another cup of hot stock. Repeat the process, stirring often and maintaining a gentle simmer, until rice is tender but al dente and liquid is mostly absorbed (you may not need all of the stock), 20- 25 minutes.
Stir in pea puree and cook another few minutes until thickened but still saucy. Add parmesan, remaining 1 1/2 cups peas, and remaining 2 tbsp cold butter; season to taste with salt and black pepper.
Divide risotto into serving bowls and top with pea shoots. Serve immediately.

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Find it online: https://www.withspice.com/blog/pea-risotto/