Archives for the day Sunday, July 23rd, 2017

Italian cooking: Green peas risotto

I love risotto and, I make them quite bit of variety.

Back in Japan, porridge (okayu) is probably most close to risotto dish although porridge tend to be less fattier because we add in probably just egg and soy sauce with pinch of salt (sometimes, just salted strip of kombu seaweed ) and tend to be very simple and very lean.

Porridge there is treated like “Chicken noodle soup” in USA and often times, person who got sick or who has digestive issue tend to eat it to heal.

Of course, it can be cooked different way to enjoy regular meal time.

If you have not made risotto,try making one. It is one pot dish and, they are 30 minutes meal and great for those who has pressed time and would like to spend less time cooking.

Plus,you can put whatever in the fridge/freezer using the same base, and you can be creative and make your own risotto and have fun with it.

This green peas risotto is quite easy and, I think even if person in the question is not a fan of green peas, they might enjoy it although they may not want to see a whole green peas on top as garnish. Still, you can serve it without garnish peas and just let them enjoy chesey taste of risotto;-)

I feel people who say they do not like green peas is probably from mushy texture from overcooked green peas.

You can prevent the peas from being over cooked by adding them in at the last 3-5 minutes of cooking and you get nice bright colored peas with non mushy, sweet bursting texture and they might actually enjoy them.

I eat green peas but I hate mushy green peas too.

If you had leftover risotto, add mozzarella cheese to the leftover risotto,make a meat ball size ball,and dip it in flour, then dip it in lightly beaten egg, then, coat the ball with panko bread crumbs then fry them.

You can have it with good marinara sauce and it is tasty

Green peas risotto..

Ingredients for Green peas puree;

1/2  sweet onion chopped
1 cloves of garlic grated
1/2 C blanched green peas
1/2C chicken broth
1/2 tbs Extra virgin olive oil

Ingredients for Green peas risotto;

1C Arborio rice
1/2  sweet onion chopped
1 cloves of garlic grated
green peas puree (ingredients above)
1/4 C white wine
3C Chicken broth
1/4C grated Parmesan cheese
1/2 tbs butter
2 tbs heavy cream

<Green peas risotto>

0. Add everything in the ingredients list for green peas and puree them and set it aside

1.In the deep pan, drizzle EVOO, and add in 1 clove of garlic grated and when it got fragrant, add in 1/2 sweet onion chopped and cook til translucent, and then, add in 1C Arborio rice and stir and cook for a bit

2. Add 1/8C Green peas puree and stir and add in 1/4C white wine and stir

9. When wine is absorbed by rice mostly, add 1C chicken broth and stir

10. When broth is absorbed by rice mostly,add another 1 C chicken broth and stir

11. When broth is absorbed by rice mostly,add another 1 C chicken broth and stir, and cook until rice got bit of bite to it

12. Add remaining green peas puree and cook for a few minutes and take off from the heat and, add in 2 tbs heavy cream, 1/2 tbs butter stir , and add in 1/4C grated Parmesan cheese and stir and taste and adjust the salt and pepper and seasoning.

13. Plate them up and top it with whole blanched green peas as garnish (optional)

Makes:3-4 serving

** When you make risotto, one thing to keep in mind is that you must keep stiring and add liquid 1C or so at a time and wait till liquid is absorbed and then another 1 cup of liquid is added.

Usually rice becomes al dente in about 18-20 minutes.


Jul 23, 2017 | Comments are off | Miscellaneous (Cooking)