I found these beautiful and fresh English peas at the local farmers market. I had to buy a big bag because most of the year only frozen peas are available, you have to jump on them when you see them. This simple classic risotto is a great way of using them and they will still retain there bright color and fresh flavor.
Tuesday, April 24, 2007
Spring sweet pea risotto
1 cup shelled fresh peas
dash olive oil
1 cup arborio rice
1 clove garlic, sliced
4 cups fresh made seasoned chicken stock, simmering
kosher salt and fresh pepper to taste
half cup fresh shaved Parmesan cheese
1. Saute the rice and garlic in olive oil for a few minutes.
2. Slowly laddle stock into rice while stirring, wait for rice to absorb the stock before adding another laddle.
3. When last laddle goes into the rice add the peas, when the rice is creamy and tender it is ready to plate, check seasoning.
4. serve in pre-warmed plates with grated cheese sprinkled on top.