Special Day Risotto

4-6
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"The herbal and vegetable notes and tart goat cheese in this creamy risotto recipe makes for an extra special side dish that will adorn and make any main meal extra special."

Original recipe yields 4-6 servings
OK

Nutritional

  • Serving Size: 1 (636.5 g)
  • Calories 270.5
  • Total Fat - 5.9 g
  • Saturated Fat - 1.7 g
  • Cholesterol - 6.9 mg
  • Sodium - 6804.2 mg
  • Total Carbohydrate - 43.5 g
  • Dietary Fiber - 5.5 g
  • Sugars - 9.1 g
  • Protein - 9.9 g
  • Calcium - 126.1 mg
  • Iron - 3.1 mg
  • Vitamin C - 39.4 mg
  • Thiamin - 0.4 mg

Step 1

In a small saucepan, bring the salted water to a boil. Add the basil and cook for 1 minute. Turn off heat and stir in 1 cup of the peas. Let stand for about 5 minutes. Drain the peas and basil and transfer to a blender or food processor. Puree until smooth. Season with salt and pepper. Set aside.

Step 2

In a small saucepan, bring the stock to a low simmer. In a large heavy saucepan, melt the butter and/or oil over medium-high heat. Add the leek and onion and saute until the leek begins to soften, 7 - 8 minutes. Add the shallot and cook for 1 - 2 minutes. Season with salt and pepper.

Step 3

Add the rice and stir until it is opaque. Add the wine and simmer, stirring, until completely absorbed. Add 2 cups of the hot stock and simmer until absorbed by the rice, stirring often. Continue to add the stock in a 1/2-cup increments, stirring constantly, until each addition is absorbed. When all the stock has been added, the rice should be almost al dente (firm but cooked through).

Step 4

Stir in the puree and the remaining peas. Cook and stir until the peas are just cooked through and the rice is al dente, 2 - 3 minutes.

Step 5

Remove from heat and stir in the goat cheese and tarragon. Taste to adjust the seasoning.

Step 6

To serve, divide the risotto among warmed pasta or shallow soup bowls. Garnish the rims of the bowls with cherry tomatoes.

Tips & Variations


No special items needed.

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