Smoked Gouda Green Pea Risotto
Teresa Blackburn
- Yield: 10 servings
This batch feeds a crowd—and leftovers can be formed into patties, dusted with flour, and pan-fried into delectable risotto cakes.
Ingredients
- 3cups water
- 4cups vegetable broth
- 2tablespoons butter
- 1medium onion, diced
- 1medium shallot, diced
- 2 garlic cloves, minced
- 1/2teaspoon salt
- 1/2teaspoon white pepper
- 3 1/2cups arborio rice
- 1cup white wine
- 3cups early June peas (can use fresh shelled or frozen)
- 2cups shredded smoked Gouda cheese
Instructions
- Combine water and vegetable broth in a saucepan. Bring to a simmer. Keep warm.
- Melt butter in a large saucepan. Add onions and shallots; sauté 2 minutes. Add garlic and sauté for another minute. Add salt and white pepper. Add rice, and stir until all the grains are coated. Cook 2 more minutes, allowing the grains to toast. Stir in white wine, a little at a time, until it is absorbed.
- Ladle in warm broth mixture, a few spoonfuls at a time. Stir until all liquid is absorbed. Continue adding broth mixture, about 1/2 cup at a time, cooking until absorbed before adding more liquid. Active cooking time is 30 minutes. After 20 minutes, add peas. During the last minutes of cooking, fold in the Gouda. Taste for seasonings, adjust, and serve.
Teresa Blackburn
Nutritional Info *per serving
- Calories 380
- Fat 9g
- Saturated Fat 5g
- Cholesterol 32mg
- Sodium 701mg
- Carbohydrate 60g
- Fiber 3g
- Sugars 5g
- Protein 13g