Rob Feenies Green Pea Risotto Recipes

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SHRIMP AND PEA RISOTTO



Shrimp and Pea Risotto image

This recipe is a simple scaled down version of the Naked Chef's recipe for Prawn and Pea Risotto with Basil and Mint. Colorful, simple and the peas and shrimp make it really sweet. Comfort Food at its finest. Thanks Jamie!! =)

Provided by Aroostook

Categories     Rice

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 cups frozen baby peas
1 lb shrimp (frozen raw , peeled)
1 lemon, juiced (optional)
3 pints canned chicken stock
1 tablespoon olive oil
2 medium onions, finely chopped
2 cloves garlic, finely chopped
1/2 head celery, finely chopped
2 cups arborio rice
salt and pepper
1/2 cup butter
1/2 cup grated parmesan cheese

Steps:

  • Heat stock.
  • In a separate fry pan heat the olive oil.
  • Add onion, garlic and celery and slowly fry for about 3 minutes.
  • Add rice to veggies Season with s& p and turn up the heat.
  • As the rice begins to fry, stir it.
  • After a minute it will look slightly translucent Add your first ladle of hot stock and a 1/8 tsp.
  • salt.
  • Turn down the heat to a simmer.
  • Keep adding ladles of stock for 15 minutes, stirring and allowing liquid to be absorbed before adding the next.
  • Add stock until the rice is soft but firm Remove from the heat.
  • Add butter and Parmesan Stir gently.
  • Place lid on pan and allow to sit for 2 to 3 minutes.
  • Add shrimp and peas and simmer for 1 minute.
  • S& P to taste Serve with a bit of olive oil drizzled over the top.

Nutrition Facts : Calories 643.1, Fat 24.3, SaturatedFat 12.6, Cholesterol 202.4, Sodium 784.5, Carbohydrate 72.1, Fiber 4.9, Sugar 8.2, Protein 32.2

LEEK, BACON, AND PEA RISOTTO



Leek, Bacon, and Pea Risotto image

I learned how to make risotto at a cooking class in Italy, the day before my wedding. Risotto takes practice and patience, but even if the consistency isn't perfect, this recipe is delicious regardless.

Provided by waterbaby09

Categories     Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 leek, white and light-green parts only
6 cups low sodium chicken broth
2 slices bacon, cut crosswise into strips
1 1/4 cups arborio rice
1/2 cup dry white wine
1/2 cup frozen peas (optional)
1/4 cup parmesan cheese, finely grated, plus more for serving
1 tablespoon fresh lemon juice
coarse salt
ground pepper

Steps:

  • In a saucepan, bring broth to a simmer over medium.
  • Halve leeks lengthwise; rinse thoroughly. Pat dry; thinly slice.
  • Meanwhile, in a large, straight-sided skillet or Dutch oven, cook bacon over medium, stirring, until lightly browned but not crisp, 5 minutes. Add leeks; cook, stirring, until softened, 2 minutes. Increase heat to medium-high. Add rice and cook, stirring, until translucent around edges, 1 minute.
  • Add wine and stir until evaporated, about 2 minutes. Add 1 cup broth. Reduce heat to medium-low and cook, stirring, until broth is absorbed, about 2 minutes.
  • Repeat process, gradually adding broth, until rice is al dente and risotto is creamy (you may not need all the broth), about 35 minutes.
  • Stir in peas (if using) after the final addition of broth.
  • Remove skillet from heat and stir in Parmesan.
  • Cover and let stand 2 minutes.
  • Season risotto with lemon juice, salt, and pepper.

Nutrition Facts : Calories 365.1, Fat 6.2, SaturatedFat 2.4, Cholesterol 8.2, Sodium 243.5, Carbohydrate 58.2, Fiber 2.2, Sugar 1.8, Protein 14.5

CHICKEN, MUSHROOM AND PEA RISOTTO.



Chicken, Mushroom and Pea Risotto. image

Make and share this Chicken, Mushroom and Pea Risotto. recipe from Food.com.

Provided by Pietro

Categories     < 60 Mins

Time 50m

Yield 4 4, 4 serving(s)

Number Of Ingredients 12

1 cup fresh peas
4 cups chicken stock
2 cups water
1 cup dry white wine
1 tablespoon virgin olive oil
300 g button mushrooms, sliced
1 medium brown onion, chopped
1 garlic clove, crushed
2 cups arborio rice
2 cups cooked shredded chicken
1/4 cup finely grated parmesan cheese
1/4 cup coarsely grated smoked cheese

Steps:

  • Boil peas until tender.
  • Bring stock, water and wine to boil in a large saucepan, cover, keep hot.
  • Heat half the oil in a large frypan.
  • Cook mushrooms, stirring, until soft, remove from pan.
  • Heat remaining oil, cook onion and garlic, stirring, until onion is soft.
  • Add rice, stir to coat in oil mixture.
  • Stir in 1 cup of the stock mixture, cook, stirring, over low heat until liquid is absorbed.
  • Continue adding stock mixture in I cup batches, stirring until absorbed after each addition.
  • Total cooking time should be about 35 minutes or until rice is just tender.
  • Stir in cooked peas, mushrooms, chicken and cheeses, stir until hot.
  • Serve immediately.

Nutrition Facts : Calories 602.4, Fat 8.9, SaturatedFat 2.5, Cholesterol 12.7, Sodium 452, Carbohydrate 99.2, Fiber 5.7, Sugar 8.7, Protein 18.9

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