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Green Spring Risotto

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Green Spring Risotto


  • Author: theperksofbeingus
  • Prep Time: 20 Minutes
  • Cook Time: 40 Minutes
  • Total Time: 1 hour
  • Yield: 8 Servings 1x
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Ingredients

PEA & SPINACH PUREE INGREDIENTS

  • 2 cups fresh or frozen peas
  • 1 cup fresh spinach
  • Salt and Pepper
  • 2 Tablespoons Olive Oil
  • Vegetable or Chicken Stock as needed

RISOTTO INGREDIENTS:

  • 5 Cups Chicken or Vegetable stock
  • 2 Cups Arborio Rice
  • 3 Medium Shallots, finly diced
  • 5 cloves of garlic, grated
  • 1/4 cup white wine
  • 1 Stick Butter divided (8 tablespoons)
  • 1/2 cup half & half
  • 3/4 cup grated parmesan

Instructions

PUREE PREPERATION:

  1. Set up a boil of water with ice cubes
  2. Add 1 1/2 peas to a pot of salted boiling water for 3 minutes
  3. Remove peas and shock in cold water to stop the cooking and keep bright green.
  4. Pat the Peas dry with paper towels
  5. Add Peas, a few handfuls of fresh spinach to blender
  6. Add oil,  salt & pepper, and blend, adding broth if too thick
  7. Reserve 1/2 cup of peas to cook for 5 minutes as garnish, right before serving.

RISOTTO PREPARATION:

  1. Saute shallots & garlic in 4 tablespoons butter in a large pan
  2. Grind 6 or 7 grinds of fresh black pepper over mixture
  3. Add the Arborio rice stirring to toast the rice
  4. Add wine, and scrape pan
  5. Add broth one cup at a time, stirring as needed
  6. Continue to add broth as it absorbs
  7. Stir in 4 tablespoons butter, till melted
  8. Add parmesan cheese, stirring to incorporate
  9. Stir in puree, and taste for seasoning
  10. Gently stir In half and half
  11. Cook reserved peas for 5 minutes for garnish to stir in right before serving