by: Kate McMillan
Cook Time
30 minutes
Prep Time
15-20 minutes
Yield
4 servings
Total Time
30 minutes
Prep Time
15-20 minutes
Yield
4 servings
summary
Risotto is such a lovely, easy and adaptable dish. This recipe uses spring ingredients and fresh herbs for a delicious and creamy meatless entrée. You can use this recipe as a base to include seasonal vegetables throughout the year. The trick to creamy risotto is adding broth, a bit at a time, and allowing the liquid to fully absorb with each addition before you add more.
ingredients
- ½ cup sugar snap peas, trimmed and halved on the diagonal
- ½ cup snow peas, trimmed and halved on the diagonal
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 leek, quartered and sliced
- 1 shallot, halved and sliced
- Kosher salt
- Freshly ground black pepper
- 2 cloves garlic, minced
- 1 cup arborio rice
- ½ cup dry white wine
- 3½–4½ cups low-sodium chicken broth
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh tarragon, chopped
- 2 tablespoons fresh parsley, chopped
- 2 radishes, trimmed and thinly sliced
directions
- Bring a small pan of water to a boil over medium-high heat. Add the snap peas and snow peas, and blanch for 60 seconds. Drain and rinse with cold water for 30 seconds. Set aside.
- Set your GreenPan™ Smart Skillet to sauté at 375°F. Warm the olive oil and butter until the butter is melted, and then add the leek and shallot. Season with salt and pepper, and sauté, stirring often until soft, about 4 minutes. Add the garlic and sauté for 1 more minute.
- Add the rice, and toast, stirring occasionally, for 2 minutes. Season again with salt and pepper, and then stir in the wine and cook until completely absorbed. Lower the skillet temperature to 350°F. Add the broth, ½ cup at a time, allowing each addition to completely absorb before you add the next. Once you have added 3½ cups in total, begin to taste the rice and only add more broth as needed. This will take about 20–25 minutes in total.
- Stir in the Parmesan cheese, and cook just until the cheese is melted, about 2 minutes. Turn off the heat and stir in the snap peas, snow peas, tarragon and parsley. Season one last time with salt and pepper, to taste. Garnish the risotto with the radish and serve immediately.
notes
The reason you rinse blanched vegetables with cold water is to stop the cooking and to keep that bright green color.
Arborio rice is a small grain Italian rice. The reason it is perfect for risotto is that it is capable of absorbing large amounts of liquid so it gets particularly creamy.
You can absolutely use vegetable broth in this recipe to make this vegetarian.
The reason there is a range for the amount of broth is that this really does vary depending on the brand of arborio rice and how old your rice is. Just taste as you go and stop adding when rice is just tender.
You want a crisp, dry white wine for risotto. Use a moderately priced wine, there is no need to use an expensive wine!
In the summer, try this with fresh corn and basil. In the winter, this is delicious with roasted butternut squash and sage.
Risotto is best served as soon as it is made, so don’t make this dish ahead of time. But you can prep all the ingredients ahead so that it will go quickly.
