Risotto With Peas
Serves 4 to 6.
Note: In Italian, this is risi e bisi, also known as rice and peas. From “Minnesota Farmers Market Cookbook,” by Tricia Cornell (Voyageur Press).
• 5 c. no-sodium chicken or vegetable broth, or water
• 2 medium shallots, sliced
• 2 tbsp. olive oil
• 1 c. arborio or carnaroli rice
• 2 to 3 c. fresh or frozen (and thawed) peas
• 1/2 c. freshly grated Parmesan or asiago cheese
•1 to 2 tbsp. butter
• Salt and pepper to taste
Bring stock or water to a low simmer on the stove and keep it there.
In a wide-bottomed pan over medium heat, cook the shallots in the olive oil until they are quite soft, but not browned.
Increase heat to medium-high and add the rice. Cook, stirring, for about 3 minutes.
Add a cup of hot broth and cook, stirring often, until most of the liquid has been absorbed. Repeat until the rice is tender, reserving a splash of hot broth to add at the end; stir vigorously for about 30 seconds to develop the starchy sauce.
Stir in peas, Parmesan and butter. Taste and add salt and pepper. Serve immediately.