Cook what you grow
Spring Pea Risotto
Creamy stirred rice in the Venetian risi e bisi tradition: sweet peas folded in at the end, finished off the heat with butter and parmesan.
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Ingredients
serves 4From the garden
- 2 cups shelled peas · fresh from about 2 lb of pods, or frozen
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp fresh mint, thinly sliced (optional)
From the pantry
- 1½ cups short-grain white rice · arborio-style risotto rice
- ½ cup dry white wine
- 6 cups vegetable stock · kept warm on a back burner
- 3 tbsp butter · divided
- 1 tbsp olive oil
- ¾ cup grated parmesan · plus more for serving
- salt · to taste
- black pepper