Best 2 English Pea And Sweet Onion Risotto Recipes

Embark on a culinary journey to savor the delectable flavors of English pea and sweet onion risotto, a symphony of taste that will tantalize your palate. This classic Italian dish is characterized by its creamy texture, vibrant green peas, and the subtle sweetness of caramelized onions. Whether you are a seasoned risotto enthusiast or a novice cook seeking to expand your culinary horizons, this comprehensive guide will provide you with the essential knowledge and step-by-step instructions to create a perfect English pea and sweet onion risotto.

Here are our top 2 tried and tested recipes!

RISOTTO WITH PEAS AND GREEN ONIONS

Risotto with Peas and Green Onions image

Categories Cheese Onion Rice Side Quick & Easy Fall Sugar Snap Pea Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4 first-course or side-dish servings

Number Of Ingredients 7

Ingredients

3 tablespoons butter
3/4 cup chopped green onions
1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried
3/4 cup arborio or medium-grain white rice
2 1/2 cups (or more) canned low-salt chicken broth
3/4 cup frozen petite peas, thawed
1 cup grated Parmesan cheese

Steps:

Melt butter in heavy large saucepan over medium heat. Add green onions and thyme and sauté until onions wilt, about 1 minute. Add rice and stir to coat. Add 2 1/2 cups broth and bring to boil. Reduce heat to medium-low and simmer 15 minutes, stirring occasionally. Mix in peas. Simmer until rice is tender and mixture is creamy, adding more broth by 1/4 cupfuls if risotto is dry and stirring often, about 5 minutes. Mix in 1/3 cup cheese; season with salt and pepper. Serve risotto, passing remaining cheese separately.

PEA RISOTTO

Pea risotto image

This risotto makes the most of peas with a pea purée, pea shoots and cooked sweet little peas

Provided by Good Food team

Categories Dinner, Main course, Starter

Time 1h

Yield Serves 4 or 6 as a starter

Number Of Ingredients 9

Ingredients

50g butter
1 onion, finely chopped
300g frozen or cooked fresh peas
1.7l hot vegetable stock
350g risotto rice
200ml white wine
25g parmesan, or vegetarian alternative, grated
2 good handfuls pea shoots
extra-virgin olive oil, to drizzle (optional)

Steps:

Melt the butter in a large pan, add the onion and gently sweat for about 10 mins until really soft. Meanwhile, put 100g peas into a food processor with a ladleful of stock and whizz until completely puréed.
Stir the rice into the onion, increase heat to medium and sizzle the rice for 1 min. Pour in the wine, then bubble and stir until completely absorbed. Continue cooking like this, adding a ladleful of stock at a time, and stirring continuously until the rice is tender and has a good creamy consistency - this will take 20-30 mins.
Stir in the puréed peas, remaining peas, Parmesan and some seasoning, then turn off the heat and leave to stand for a few mins. Give the risotto a final stir, spoon into shallow bowls and top with some pea shoots and a drizzle of olive oil, if you like.

Nutrition Facts : Calories 274 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 10 grams sugar, Fiber 11 grams fiber, Protein 15 grams protein, Sodium 1.91 milligram of sodium

Tips:

Use high-quality ingredients: The better the ingredients, the better the risotto will be. Look for fresh, flavorful peas and sweet onions, and use a good quality broth.
Don't overcook the rice: Risotto is a delicate dish, and the rice should be cooked through but still have a slight bite to it. Overcooked rice will be mushy and unpleasant.
Stir the risotto frequently: Stirring the risotto helps to release the starch from the rice, which creates a creamy sauce. Stir the risotto constantly, especially during the first few minutes of cooking.
Add the liquid gradually: The liquid should be added to the risotto in small increments, allowing the rice to absorb the liquid before adding more. This will help to prevent the risotto from becoming too soupy.
Let the risotto rest before serving: After the risotto is cooked, let it rest for a few minutes before serving. This will allow the flavors to meld and the risotto to thicken slightly.

Conclusion:

English pea and sweet onion risotto is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It is a relatively easy dish to make, but it does require some patience and attention to detail. By following these tips, you can make a perfect risotto that will impress your friends and family.