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Risi E Bisi (Green Pea Risotto)
50 mins
6
Steps
- Heat oil in a large Dutch oven over medium-high. Add onion, garlic, salt, and pepper; cook, stirring often, until softened and beginning to brown, 4 to 6 minutes.
- Stir rice into onion mixture; cook, stirring constantly, for 1 minute. Add wine; cook, stirring constantly, until evaporated, 30 seconds to 1 minute. Add 4 cups broth; bring to a boil over medium-high. Reduce heat to medium; cook, stirring occasionally, until rice is tender, about 14 minutes.
- While rice cooks, transfer 1 cup peas and remaining 1/2 cup broth to a blender. Process until smooth, 30 seconds to 1 minute, scraping down sides of blender as needed.
- When rice is tender, remove from heat; stir in cheese, butter, parsley, lemon zest and juice, pea puree, and remaining 2 cups peas. Divide among 6 bowls; garnish each serving with additional cheese, chopped parsley, and lemon zest.
Originally published at foodandwine.com. Reproduced for personal collection.
