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Special Day Risotto

Here's how you make Special Day Risotto
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  • Servings: 4-6
  • Prep: 15m
  • Cook: 25m
  • The following recipe serves 4-6 people.

Ingredients

The ingredients are:
  • 1 cup water, salted
  • 2 cups basil (packed fresh leaves)
  • 2 cups green peas (shelled)
  • Kosher salt and freshly ground white pepper, to taste
  • 4 1/2 to 5 cups low-sodium vegetable stock (or chicken stock)
  • 3 tablespoons unsalted butter (or olive oil, or 1 1/2 tablespoons each)
  • 1 leek, finely diced (including light green parts, rinsed)
  • 1/2 cup chopped yellow onion
  • 1 tablespoon minced shallot
  • 278 grams dry Aborio rice (1 1/2 cups)
  • 3/4 cups dry white wine
  • 2 tablespoons goat cheese (fresh white goat cheese at room temperature)
  • 3/4 cup cherry tomatoes (hulled and halved, for garnish)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.


We hope you enjoy this recipe!

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