I bought a bag of shelled peas at the Farmers market and then agonized like a girl over a prom dress about the best way to eat them. Do you do that too or is it a special kind of crazy? There’s a limited selection of veggies in the desert so something like a bag of fresh peas can really send me over the edge and get my neurotic juices flowing! Mmmmm, but risotto with fresh peas- it was totally a happy dance in the kitchen moment when I had my first bite! If you’re in the market for an easy weeknight dinner that celebrates summer, well here you go, I made this for you. xx- Sarah
Green Onion and Pea Risotto
Ingredients
- 1 cup arborio rice
- 1/2 cup fresh english peas
- 5 green onions, sliced into thin rounds
- 2 large cloves garlic, crushed
- 4 tablespoons extra virgin olive oil
- 1/4 teaspoon sea salt
- 3 cups vegetable stock (approximate)
Instructions
- In a large, heavy-bottomed pot sauté green onions in 4 tablespoons of olive oil.
- After onions have softened and cooked down add 2 cloves of crushed garlic and cook for an additional minute, stirring frequently to prevent garlic from burning.
- Add arborio rice and salt to pot and cook over medium heat for a few minutes, stirring continuously.
- Add enough vegetable stock to cover rice and simmer over low heat stirring until the rice has absorbed the majority of the stock.
- Add additional stock and repeat until rice is nice and creamy and no stock remains. Continuos stirring is required and SO worth it for the creamy rice at the end!
- Add english peas to rice for last 2 minutes of cooking, tasting for doneness.
- Serve with fresh cracked pepper.
Copyright A House in the Hills
oh, man, sarah. i can’t believe you stood over the stove stirring risotto in the desert heat! you are a champion!
Omg I know! HA!!!! But I Actually had Lou step in while I worked on shooting the crisps I baked that day while they were still hot so he bore the brunt of it! {insert laughing emoji here}
I usually hate peas but this dish looks seriously delicious!
Thanks Chelsea! You could easily sub any vegetable you’d like for the peas, just adjust the cooking time a bit for whatever you choose! 🙂
Thanks so, so much for this recipe! I adore the texture and idea of risotto, but I can’t eat cheese, so most recipes leave me out.
It doesn’t even need cheese, it’s still so creamy and good! Happy you’ll be having it and not missing out anymore!! 🙂
I am a huge fan of risotto. In the fall I love making a butternut saffron version but I love the idea of peas and green onion for the warmer months!
http://www.taffetaandtulips.com
Oh wow, that’s a bowl full of cozy right there! For some reason risotto intimidates me so I’ve never made it, but this looks too good not to try.
We have a bunch of arborio rice left over in our pantry from a recipe. Glad to have a way to use it up with this recipe!
Thanks for sharing 🙂
http://www.youtube.com/sparklesandsuch26
this looks so good!
from – The Lion’s Den
Delicious recipe! Looking forward to trying this.
this probably has to be the prettiest looking risotto i have ever seen.. the vegetarians in my household will definitely appreciate me making this dish. thanks for the recipe!
I made this last night and it was delicious! I used frozen peas and still was good! The peas give a pop of sweetness. I added quite a bit more salt than the recipe called for and a tiny bit of dried thyme. Will definitely make this again! Thanks Sarah!
I made this last night – it was so creamy and delicious and my husband couldn’t believe there was not butter or cheese in it. The fresh English peas give it a nice crunch. It did take a long time to stir the broth in (40 min?) – does it typically take you that long? Any tricks for getting the risotto texture perfect? This was the first time I made risotto so I’m a novice. 🙂 Thank you so much for this great recipe, we will continue to make it again and again!
Horray! Yay for winning over the husband! 🙂 It does take time, but that seems like maybe a little too long and you could probably bump up your heat a little bit. Here’s a great article with tips and trick for risotto (I learned a few myself from it!) <3