Spring Risotto w/ Baby Peas
This is a wonderful dish full of all the flavors and subtle colors of spring.
Ingredients
- 2 qts Vegetable Stock (you can use chicken stock if you don't have any vegetarians coming)
- 1 tbsp Salt
- ½ tbsp Pepper
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 Diced Onion
- 2 cloves Minced Garlic
- 4 cups Arborio Rice
- 1 cup Frozen Baby Peas
- 2 tbsp Chopped Chives
- Zest & Juice of One Lemon
- ¼ cup Grated Pecorino Romano Cheese
- Shaved Parmesan (for garnish)
Instructions
- in saucepan heat and keep on simmer Vegetable Stock, Salt, Pepper, Onion Powder and Garlic Powder.
- In sauté pan place Olive Oil, Onion and Garlic and cook until onions are soft and translucent.
- Add Arborio Rice and sauté rice for about 2-3 minutes tossing occasionally - do not let rice brown.
- Add 2 cups of the hot stock and stir until liquid is absorbed. Continue adding hot stock a little (1-2 cups) at a time until rice is tender but still a little al dente.
- Add Peas, Chives and Lemon Zest and Lemon Juice. Blend and just before serving stir in Pecorino Romano Cheese.
- Serve in shallow wide rim pasta bowl and drizzle with olive oil and garnish with shaved parmesan cheese.
