Pea Risotto

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I was inspired to make risotto incorporating pea puree after reading this post on Grub Blog. I love using a pressure cooker to make risotto as a quick weeknight meal. The pea puree added color and wonderful creaminess to this risotto. The optional crispy bacon topping was the icing on the cake! 🙂

Yield: Serves 6

For the Purée:

  • 10 ounces frozen sweet peas (from a 1 pound (16 ounce) bag)
  • 2 T avocado or extra-virgin olive oil
  • 1 cup reserved cooking water (from peas)
  • coarse salt and freshly ground black pepper

For the Risotto:

  • 1-2 T avocado or extra-virgin olive oil
  • 1 large shallot, diced small
  • 2 sweet or yellow onions, diced small
  • 2 cloves of garlic, diced small
  • 2 celery stalks, diced small
  • 4 cups chicken stock
  • 1 cup white wine
  • 2 cups arborio rice

For the Final Touches:

  • 1/2 cup Parmesan
  • 6 ounces frozen sweet peas
  • coarse salt and freshly ground black pepper
  • bacon, cooked and crumbled, optional
  1. Make the purée: Blanch the peas in a pan of salted, boiling water for 2 minutes or until tender. Drain (reserving the cooking water) and transfer to a food processor or blender. Add the oil and blend, slowly add the cooking water until a pouring consistency is achieved. Season to taste and set aside.
  2. Cook and crumble the bacon, if using. (I cooked mine in the microwave, covered with paper towels, for approximately 1 minute per slice.)
  3. Dice the shallot, onion, garlic & celery in a food processor, if desired.
  4. Heat oil in a 5 to 7 quart pressure cooker over medium heat. Add the diced vegetables and cook for 2 minutes, or until softened. Add the rice and stir until it turns opaque, about 2 minutes. Add the unheated stock, white wine, and pea puree.
  5. Lock the lid in place and bring to high pressure over high heat. Adjust the heat to maintain high pressure. Cook for 7 minutes. Release the pressure according to the manufacturer’s instructions or place the pot under running cold water. Carefully open the lid, being careful of the steam.
  6. Stir in the reserved peas and the cheese. Season with salt and pepper. Serve immediately, sprinkled with the bacon, if desired.

One Year Ago:

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

5 responses to “Pea Risotto

  1. Ani

    I’ve never thought about adding pea puree! Genius!

  2. risotto in a pressure cooker?! wow.. a must try. I love risottos.

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