Summer Fresh Pea & Dried Tomato Risotto Serves 4 as an appetizer or 2 as a main course
The pea puree flavored with sweet basil is the special element in this dish. Not only does it taste divine and have a wonderful vibrant color, but it makes the risotto super rich and velvety.
Pea puree 2 tablespoons olive oil 1 onion, finely chopped 1 cup frozen petits pois ¾ cup boiling water 1 cup basil, stems and leaves salt and pepper Risotto 20 semidried tomatoes in oil, drained and 2 tablespoons of the oil reserved 1 onion, finely chopped 2 garlic cloves, crushed ¾ cup risotto rice 2/3 cup white wine 1 tablespoon olive oil 3 cups hot vegetable stock 1 cup podded fresh peas To make the pea puree, heat the olive oil in a medium-size, shallow skillet, add the onion and cook over medium heat for 5 minutes or until softened. Add the petits pois and the measured water and season well with salt and pepper. Bring to a boil, cover with a lid and cook for 2 minutes. Stir in all the basil and cook for 1 minute. Transfer the pea mixture to a blender and puree until smooth. Season to taste with salt and pepper and set to one side to cool. To make the risotto, heat the tomato oil in a saucepan. Stir in the onion and cook for 5 minutes or until softened. Add the garlic and cook for another 2 minutes. Stir in the rice and cook for 1 minute. Pour in the white wine, add the oil and cook until absorbed. Add half the hot stock, a ladleful at a time, stirring until each addition is almost all absorbed into the rice—this will take approximately 10 minutes. Add the peas and continue adding the remaining stock as before, until the rice is cooked but still al dente — this will take approximately 8–10 minutes. Season to taste with salt and pepper. To serve, mix the pea puree into the risotto, spoon into warmed serving dishes and top with the tomatoes.
www.livingwellmagazine.net
July 2015
35