Risotto is one of those fancy foods. It requires a lot of attention when you’re making it, but the reward is delicious! This sweet pea risotto has a beautiful green color and is impressive as an entree or a side dish. It’s perfect for a cool, rainy spring day or for passing around the Easter table to go with your ham. Leftovers (if you have any!) can be rolled into little arancini bites.
I really like having flavors balance and this risotto accomplishes just that. The peas and corn provide a little sweetness. The white wine gives a slight acidity to the rice. The Parmesan and prosciutto lend a salty savoriness. It’s perfect.
Sweet Pea Risotto Recipe
Serves: 6-8
Prep time: 15 minutes
Cook time: 30 minutes
Nutrition: 340 calories per serving (when serving 8)
11 g Fat
48 g Carbs
11 g Protein
Ingredients
For the puree
10 oz shelled English peas
1/2 onion, chopped
1 clove of garlic, minced
1 tbsp butter
1 tsp Better than Bullion chicken base
3/4 cup water
For the rice
2 tbsp butter
1/2 onion, chopped
1 1/2 cups jasmine rice
2 tsp Better than Bullion chicken base
1 cup dry white wine
3 cups water
1 cup sweet corn (frozen or canned)
1/2 cup cream
2/3 cup Parmesan cheese
Salt to taste
Toppings
Broiled prosciutto or truffle oil
Instructions
For the puree
1. Sautee garlic and onion in butter on medium heat in a medium-sized pan until onions are translucent.
2. Add peas and incorporate into onion-garlic mixture.
3. Spoon in chicken base and pour in water. (If you have chicken stock, you can use 3/4 – 1 cup of this instead.)
4. Remove from heat after the peas have cooked in the water, 1-2 minutes. Do not overcook.
5. Puree in a food processor and set aside.
For the rice
1. Sautee onion in butter until onions on medium heat in a medium-sized pan until onions are translucent.
2. Add dry jasmine rice and continue stirring until glossy. You want to toast the rice a bit in the pan.
3. Spoon in chicken base and 1 cup of wine. Stir quickly so the rice does not stick to the pan.
4. Lower the heat to medium-low and stir until the rice absorbs the liquid from the wine.
5. Adding 1 cup of water at a time, stir rice until the liquid is absorbed before adding the next cup of water. This part takes some babysitting!
6. Once all the water has been added, stir in your sweet corn and remove from heat.
7. Add the puree, cream, and cheese to the rice, combining until completely mixed. Salt if desired.
8. Top with broiled prosciutto or truffle oil.
9. Enjoy!