1.7 KiB
1.7 KiB
Pea Risotto (Ærterisotto)
Pea risotto with squash and green beans. Vegetarian.
- Source: vegetariskhverdag.dk — Ærterisotto
- 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 (optional)
- 2 small squash (or 1 large)
- Olive oil, salt, pepper
Method
- Heat the vegetable stock. Blend ~2/3 of the peas with a splash of stock using an immersion blender until pureed. Set aside.
- 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.
- Once the rice has absorbed the wine, add stock a few deciliters at a time, stirring regularly and topping up as it reduces.
- When the rice is ~95% done, season with salt and pepper. Stir in the pea puree, butter, and cheese. Balance with lemon juice.
- Meanwhile, sauté the squash, green beans (optional), and remaining whole peas in butter with a splash of stock.
- 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.