Ingredients for Rob Feenie's Green Pea Risotto
- Chicken Stock
- 2 tablespoons olive oil
- 1/2 cup finely chopped shallots
- Arborio Rice
- Dry White Wine
- Parmesan Cheese
- 2 tablespoons butter
- Mascarpone Cheese
- 1 cup frozen or fresh green peas
- 2 tablespoons chopped fresh parsley
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How to Make Rob Feenie's Green Pea Risotto
- Place 6 cups of vegetable or chicken stock in a large pot over medium heat. Bring to a gentle simmer and keep warm.
- In a separate saucepan, heat 2 tablespoons of olive oil over medium heat.
- Add 1/2 cup finely chopped shallots and sauté until translucent, about 3-5 minutes.
- Add 1 ½ cups Arborio rice and cook for 3-4 minutes, stirring constantly, until the grains are coated with oil and slightly toasted.
- Add ½ cup dry white wine, stirring gently until the liquid is absorbed.
- Add ½ cup of the hot stock to the rice, stirring gently until nearly absorbed. Continue adding the remaining stock, ½ cup at a time, stirring gently after each addition. This process should take about 15-20 minutes.
- The risotto is ready when the rice is al dente (slightly firm to the bite) and creamy. Do not overcook or stir excessively.
- Remove from heat and stir in ½ cup grated Parmesan cheese, 2 tablespoons of butter, and ¼ cup mascarpone cheese.
- Gently fold in 1 cup frozen or fresh green peas and 2 tablespoons chopped fresh parsley.
- Season to taste with salt and freshly ground white pepper.
- Serve immediately on warmed plates. Garnish with extra parsley if desired.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
29g
Fat
41g
Carbs
33g
