Fresh Pea Risotto with Arugula and Mint

Fresh Pea Risotto with Arugula and Mint

Fresh Pea Risotto with Arugula and Mint

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 small sweet onion quartered and thinly sliced
  • 4 cups chicken broth
  • 2 cloves garlic minced
  • 1 1/2 cups RiceSelect Arborio Rice
  • 1 cup dry white wine  such as Sauvignon Blanc or Pinot Grigio
  • 12 oz. fresh peas  frozen can also be used- see notes
  • 5 oz. baby arugula  about 3 cups
  • 1/2 cup fresh mint roughly chopped
  • 1/2 cup parmesan cheese finely grated, plus more for serving
  • kosher salt to taste
  • black pepper to taste

Instructions

  • Heat olive oil (2 tablespoons) over medium heat in a large, heavy pot, such as a dutch oven or deep skillet. Add the sliced sweet onions and sauté until cooked and softened, but not too browned, about 5 minutes.
  • Meanwhile, heat the chicken broth (4 cups) in a small saucepan, or in the microwave for a few minutes, until warm.
  • Add the minced garlic (2 cloves) to the onions and sautè until fragrant, about 30 seconds.
  • Add the arborio rice (1 1/2 cups), along with some salt and pepper, to the onions and garlic and toast the rice grains by sautéing until they begin to turn translucent on the outsides, about 3-5 minutes.
  • Pour in the white wine (1 cup) and stir, scraping up anything that may be stuck to the bottom of the pot. Keep stirring until almost all the wine has been absorbed by the rice or evaporated, about 3 minutes.
  • Add 1/2 cup of the warm chicken broth to the pot and stir almost continuously until almost all the broth has been absorbed, about 2-4 minutes.
  • Keep adding the broth 1/2 cup at a time, stirring after each addition and allowing the rice to absorb the liquid, until the rice is fully cooked (about 20-30 minutes total). You may not need all four cups.
  • Once the rice is fully cooked, add another 1/2 cup of chicken broth (if you’ve run out by this point, water can be used).
  • Add the fresh peas (12 oz.) and arugula (5 oz.), and stir in order to cover the arugula in some of the rice so it wilts faster. Cover the pot and continue heating for one minute, until arugula is wilted and peas are softened.
  • Stir in the fresh chopped mint (1/2 cup) and finely grated parmesan cheese (1/2 cup). Season to taste with more salt and pepper, if needed.
  • Serve immediately with extra cheese, if desired.

Source recipe and image credit

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