Best 2 English Pea And Sweet Onion Risotto Recipes
Indulge in a culinary journey with our exquisite English Pea and Sweet Onion Risotto, a symphony of flavors that will tantalize your taste buds. This delectable dish combines the sweetness of English peas, the aromatic essence of caramelized sweet onions, and the creamy richness of Arborio rice, expertly cooked to achieve the perfect al dente texture. Served with an optional garnish of crispy pancetta and vibrant microgreens, this risotto guarantees a sensory experience like no other.
Accompanying this star recipe, discover a treasure trove of culinary delights:
- **Creamy Lemon Risotto with Asparagus and Parmesan**: Delight in the vibrant flavors of spring with this refreshing risotto, featuring tender asparagus, tangy lemon zest, and the nutty flavor of Parmesan cheese.
- **Savory Mushroom and Spinach Risotto**: Embark on a savory adventure with this hearty risotto, bursting with earthy mushrooms, vibrant spinach, and a hint of white wine, all enveloped in a creamy and flavorful broth.
- **Seafood Risotto with Shrimp and Scallops**: Dive into a seafood lover's paradise with this luscious risotto, where succulent shrimp and scallops mingle with a medley of colorful vegetables in a flavorful seafood broth.
- **Roasted Butternut Squash Risotto with Goat Cheese**: Experience the harmonious balance of flavors in this autumnal risotto, where roasted butternut squash, creamy goat cheese, and a touch of sage come together in perfect harmony.
From the classic English Pea and Sweet Onion Risotto to the innovative Roasted Butternut Squash Risotto with Goat Cheese, these recipes offer a tantalizing array of flavors and textures that will leave you craving for more. So, prepare to embark on a culinary adventure and savor the delights of homemade risotto in all its glory.
ENGLISH PEA AND SWEET ONION RISOTTO
Provided by Geoffrey Zakarian
Time 55m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a medium pot, add the chicken stock and bring to a simmer over medium-low heat.
- Heat 3 tablespoons olive oil in a saucepan over a medium-low heat. Add the onions, garlic and a touch of salt and pepper. Cook, stirring, until the onions are translucent, 3 to 4 minutes. Add the rice and increase the heat to medium-high. Toast the rice, stirring, until fragrant, about 3 minutes. Add the white wine and cook until it has reduced to almost dry and you hear a sizzle. Add the simmering chicken stock 1 cup at a time and cook, continuously stirring, until it has absorbed almost all the way. Repeat this process until the rice is almost cooked; this will range from 15 to 20 minutes, depending on your rice. The rice kernels should still be a little al dente and the risotto should be creamy and a pourable consistency, not dry or clumpy.
- In a small saucepan, add about 1/2 cup simmering chicken stock and 2 tablespoons butter. Add the peas, then season with a little salt and pepper and stir. Place over low heat and cook until the peas are warmed through. Add the chives and tarragon. Transfer half of the peas to a bowl and mash with a muddler or fork. Return the mashed peas back to the pot of peas and keep warm. If the mixture looks dry, add 1/4 cup more of the stock.
- When the risotto is finished, shut the heat off and add the remaining 3 tablespoons butter, 2 tablespoon olive oil, half the Parmesan and all the lemon zest. Let it sit for 1 to 2 minutes. Stir and taste for seasoning. Add a little more Parmesan if needed. Add the white balsamic vinegar and lemon juice and stir. Garnish with more Parmesan and the pea mixture. Serve in warm bowls or on warm plates.
RISOTTO WITH PEAS
Provided by Molly O'Neill
Categories dinner, weekday, side dish
Time 45m
Yield Six servings
Number Of Ingredients 9
Steps:
- In a medium-size heavy saucepan, warm the oil. Add the onion and cook until barely softened, about 5 minutes. Add the peas, and shaking the pan to avoid burning, cook for 5 minutes. Remove and puree half the mixture and reserve. Also reserve the other, unpureed half.
- Melt 2 tablespoons of the butter in the pot. Add the rice and cook over medium heat until it becomes opaque. Add the wine and cook, stirring, until the wine has evaporated, about 3 minutes. Add the broth and the pureed pea mixture.
- Cook at a lively simmer for 15 minutes. Add half the remaining unpureed pea mixture, stir and cook 10 minutes longer. Remove from the heat, add the remaining pea mixture and butter. Season with salt and pepper to taste. Stir in the cheese and serve immediately.
Nutrition Facts : @context http, Calories 422, UnsaturatedFat 9 grams, Carbohydrate 46 grams, Fat 18 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 8 grams, Sodium 963 milligrams, Sugar 8 grams, TransFat 0 grams
Tips:
- Use fresh, high-quality ingredients: The better the ingredients, the better the risotto will be. Look for fresh peas, sweet onions, and a creamy Arborio rice.
- Toast the rice before cooking: This helps to bring out the flavor of the rice and prevent it from becoming mushy.
- Add the liquid gradually: The risotto should be cooked slowly, with the liquid added a little at a time. This allows the rice to absorb the liquid and become creamy.
- Stir constantly: Risotto requires constant stirring to prevent it from sticking to the bottom of the pan and burning.
- Cook until the rice is al dente: The risotto should be cooked until the rice is tender, but still has a slight bite to it.
- Add the cheese and butter just before serving: This helps to create a creamy, rich sauce.
- Serve immediately: Risotto is best served immediately, while it is still hot and creamy.
Conclusion:
English pea and sweet onion risotto is a delicious and elegant dish that is perfect for any occasion. It is easy to make, but it does require some patience and attention to detail. By following these tips, you can make a perfect risotto that will impress your friends and family.
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