add(risotto): pea risotto from vegetariskhverdag.dk

dinner/risotto/pea-risotto.md

@@ -0,0 +1,46 @@
+# Pea Risotto (Ærterisotto)
+
+Spring-like, comforting pea risotto with squash and green beans. Vegetarian.
+
+- **Source:** [vegetariskhverdag.dk — Ærterisotto](https://vegetariskhverdag.dk/2020/01/aerterisotto/)
+- **Serves:** 4–6
+- **Time:** 30–45 min
+
+## Ingredients
+
+- 2 L vegetable stock
+- 200 g frozen peas
+- 1 onion
+- 1 clove garlic
+- 4 dl risotto rice
+- 2 dl white wine
+- Butter (a generous amount)
+- 2 good handfuls grated parmesan, pecorino, or another aged, flavorful cheese
+- Lemon juice
+- A handful of green beans
+- 2 small squash (or 1 large)
+- Olive oil, salt, pepper
+
+## Method
+
+1. Heat the vegetable stock. Blend ~2/3 of the peas with a splash of stock using an
+   immersion blender until pureed. Set aside.
+2. Sauté finely chopped onion and garlic in oil over low heat for ~5 minutes. Add the
+   rice and toast briefly with butter, then raise the heat and add the white wine.
+3. Once the rice has absorbed the wine, add stock a few deciliters at a time, stirring
+   regularly and topping up as it reduces.
+4. When the rice is ~95% done, season with salt and pepper. Stir in the pea puree,
+   butter, and cheese (optional). Balance with lemon juice.
+5. Meanwhile, sauté the squash, green beans, and remaining whole peas in butter with a
+   splash of stock.
+6. Serve the risotto topped with the vegetables, olive oil, lemon juice, and extra cheese.
+
+## Notes
+
+- The pea puree goes in at the very end — adding it early dulls the color.
+- Lemon juice is the balancing act here; add it gradually and taste.
+
+## Related
+
+- [Risotto med fennikel, citron og ristede mandler](https://vegetariskhverdag.dk/2019/02/risotto-med-%e2%80%a8fennikel-citron-ristede-mandler/)
+- [Tomatrisotto](https://vegetariskhverdag.dk/2019/03/tomatrisotto/)