Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 

© Lillys-Table.com Photo of Snap Pea Risotto
  • Hard
  • Medium
  • Easy

Prep
Difficulty
Medium

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring


Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables



Recipe Detail

Spring

Snap Pea Risotto

from Parmesan Snap Pea Risotto & Arugula Salad, the Week of May 13, 2012.
View the previous recipe for this meal.

A simple Italian side dish is perfect for spring as it uses fresh peas and snap peas. Make it vegan by subbing out the butter for olive oil and substitute a sprinkle of pine nuts for the Parmesan. Brown rice can be substituted for the arborio rice, but find a short grain brown rice that would be used for sushi for example.

Ingredients

  • 5 cups broth, more or less
  • 2 tablespoons butter, unsalted, or olive oil
  • 1 cup arborio rice, or short grain brown rice (note- it will take longer)
  • ½ cup white wine, optional or broth
  • ½ cup spring onion, or shallots finely minced
  • 1 cup snap peas, trimmed and cut in half on a diaganol
  • 1 cup peas, or more snap peas
  • 2 ounces parmesan cheese, grated or pine nuts, toasted lightly, optional
  • ¼ cup fresh basil, or mint, shredded

Serving Size: 4 People



 

Preparation Instructions

Add the broth to a medium saucepan and bring up to a simmer over high heat. Reduce to low.

In a slightly larger saucepan, heat the butter or olive oil over medium heat until melted. Add the onions and saute lightly using a wooden spoon until softened and slightly golden. Add the brown or arborio rice, toss frequently until the edges of the rice appear slightly translucent, about 2-5 minutes. Reduce the heat slightly to medium-low.

Add the white wine, if using. It will simmer and steam up. As soon as it absorbs add in a ladle of steamy broth. Stir with the wooden spoon. When the broth absorbs into the rice, add more broth about 1/2 cup at a time. Repeat until all of the broth is used and the risotto is to your desired tenderness. When it appears slightly plump this is the time to taste it (with care, rice is starchy hot!) If using brown rice, this will take about 30 minutes, arborio should be less than 20 minutes.

Once it is your desired taste and texture, fold in the snap peas and peas. Taste. Stir in salt and black pepper to taste. Finish with basil and add a sprinkle of parmesan or pine nuts, if using.