Wednesday, March 28, 2012
Spring Onion and Pea Risotto
So when the farmhand allowed him to feed the baby goats some greens and hold a few week-old chick, I thought he was going to burst. Truly it was the cutest thing ever, this little person who is usually so rough and tumble gently holding that little chick and falling totally in love with it. My heart melted watching him.
This was a completely spur-of-the-moment lunch that I would make again in a heartbeat. It was bursting with spring flavor and the sweetness of the pea flowers was a completely welcome surprise. It will serve two as a generous lunch, or four as a side dish.
1 cup arborio rice
1/2 cup dry white wine
4 cups low sodium chicken broth or home made stock
12 spring onions, roots removed and the bulb and lower greens chopped
1/2 cup freshly shelled peas (you can use frozen too)
1/3 cup pea tendrils, leaves and curly tendrils coarsely chopped and flowers reserved
In a medium skillet, heat two tablespoons olive oil. Pour in the rice and the onions and stir for a minute to toast the rice. Add the wine and let it simmer for a few minutes, until the wine is reduced by half. Stir in about a half cup of broth. Let the broth and rice simmer until the broth is almost completely absorbed, stirring once of twice. Add another half cup of broth and continue the process of simmering, stirring and adding broth until the rice is creamy and almost completely cooked through. If you taste a grain of rice, it will have just a slight bit of resistance to it. The whole process should take about 20 minutes. Add in the peas and chopped leaves and tendrils. Stir and cook for just a minute. Remove the pan from the heat.
Serve sprinkled with a few pea flowers.