Green Pea Risotto with Fresh Vegetables

Cooking Method

Vegetables:

1. Cook the vegetables.

2. Some suggestions: Steam broccoli, cut into small floweret's.

3. Cube and sauté, over medium heat in an additional tablespoon of butter or olive oil,

4. fennel, red pepper, mushroom and/or yellow squash.

5. All of the vegetables should be seasoned and not overcooked.

6. Bring at least 4 cups of water to a boil and add 1 tablespoon of salt.

7. Add the green peas and cook them until they are just tender.

cooked, plunge them into a bath of ice and water to stop the cooking and set

the green color.

2. When the peas are cool, purée them in a blender with the cream until they are smooth. Do not over purée the mix, because the cream may start to turn into

butter. Set aside.

Onions:

1. In a heavy bottomed pot, heat 1 tablespoon butter (or use part butter and part

olive oil) over medium heat.

2. Add the onions and cook until soft and translucent, about 10 minutes.

Rice:

1. Add the rice and cook over medium‐high heat for about one minute, stirring to

coat with the butter.

2. Add the white wine and stir until the wine is absorbed, about 30 seconds.

3. Add the first addition of simmering stock, about ½‐cup. Stir until most of the

liquid is absorbed.

4. Add another addition of stock and stir until most of the liquid is absorbed.

5. Repeat this process until the mixture is creamy and a bit loose; the rice should

still have some chew to it. The process will take about 20 minutes.

6. Add the green pea cream and stir in.

7. Gently fold in the cooked vegetables and the chopped parsley.

• Remove from heat and stir in the cream and add the grated cheese.

Salt and pepper, to taste.