RasmusandClaude Opus 5
096dd2777e
Co-Authored-By: Claude Opus 5 (1M context) <noreply@anthropic.com>
47 lines
1.7 KiB
Markdown
47 lines
1.7 KiB
Markdown
# Pea Risotto (Ærterisotto)
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Spring-like, comforting pea risotto with squash and green beans. Vegetarian.
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- **Source:** [vegetariskhverdag.dk — Ærterisotto](https://vegetariskhverdag.dk/2020/01/aerterisotto/)
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- **Serves:** 4–6
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- **Time:** 30–45 min
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## Ingredients
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- 2 L vegetable stock
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- 200 g frozen peas
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- 1 onion
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- 1 clove garlic
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- 4 dl risotto rice
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- 2 dl white wine
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- Butter (a generous amount)
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- 2 good handfuls grated parmesan, pecorino, or another aged, flavorful cheese
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- Lemon juice
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- A handful of green beans
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- 2 small squash (or 1 large)
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- Olive oil, salt, pepper
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## Method
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1. Heat the vegetable stock. Blend ~2/3 of the peas with a splash of stock using an
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immersion blender until pureed. Set aside.
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2. Sauté finely chopped onion and garlic in oil over low heat for ~5 minutes. Add the
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rice and toast briefly with butter, then raise the heat and add the white wine.
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3. Once the rice has absorbed the wine, add stock a few deciliters at a time, stirring
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regularly and topping up as it reduces.
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4. When the rice is ~95% done, season with salt and pepper. Stir in the pea puree,
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butter, and cheese (optional). Balance with lemon juice.
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5. Meanwhile, sauté the squash, green beans, and remaining whole peas in butter with a
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splash of stock.
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6. Serve the risotto topped with the vegetables, olive oil, lemon juice, and extra cheese.
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## Notes
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- The pea puree goes in at the very end — adding it early dulls the color.
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- Lemon juice is the balancing act here; add it gradually and taste.
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## Related
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- [Risotto med fennikel, citron og ristede mandler](https://vegetariskhverdag.dk/2019/02/risotto-med-%e2%80%a8fennikel-citron-ristede-mandler/)
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- [Tomatrisotto](https://vegetariskhverdag.dk/2019/03/tomatrisotto/)
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