Free Recipe Risotto with Green Peas

Recipe Type: V Recipes

Recipe Preparation: boil

Cooking Ingredients for Risotto with Green Peas Recipe

2 ts Olive oil
1-1/2 c Finely chopped leeks or
-onions
1-1/2 c Uncooked Arborio rice
1/2 c Dry white wine; dry
-vermouth, or
Dry sherry
4 c Vegetable broth
1 ts Salt or to taste
10 oz Frozen small green peas
(rinse away any ice
-crystals)
3/4 c Grated Parmesan
Plus more to pass at the
-table
2 ts Good quality balsamic
-vinegar
Plus more to taste;
-(optional)
Freshly ground black pepper
-to taste

Risotto with Green Peas Preparation

6 SERVINGS LACTO Known by Italians as risi e bisi (bisi means peas in the Venetian dialect), this risotto is based on ingredients I always keep on hand for a last-minute supper. Don”t be fooled by its simplicity: risi e bisi is elegant, colorful, and tasty enough to offer company. Indeed, there is something about the contrast in the textures of the creamy rice and slightly crunchy peas that makes this risotto ”thoroughly delightful. I especially like to make it with the small frozen green peas called petits pois. Heat oil in pressure cooker over medium-high. When it begins to foam, add leeks and cook 1 minute, stirring frequently. Stir in rice and coat grains with oil. Add wine and cook over high heat, stirring, until it evaporates, about 1 minute. Add broth and salt. Lock lid in place. Over high heat bring to high pressure. Lower heat to maintain high pressure and cook 5 minutes. Quick-release pressure. Remove lid, tilting it away from you to allow any excess steam to escape. Boil over medium-high heat, stirring constantly, until rice is tender but still chewy, and risotto becomes creamy and thick, 5 to 6 minutes. During the final minute, stir in the peas and Parmesan. Add balsamic vinegar, if desired, to bring up flavors. Let sit 5 minutes to absorb excess liquid. Spoon risotto into large shallow bowls and sprinkle with a few twists of black pepper. Pass extra Parmesan at the table. Per serving: 313 cal.; 12g prot.; 7g total fat (3g sat. Fat); 50g carb.; 10mg chol.; 1,030mg sod.; 5g fiber Converted by MC_Buster. Recipe by: Vegetarian Times, January 1999, page 34 Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 6

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