Risotto with green peas

6 servings

Ingredients

Quantity Ingredient
2 teaspoons Olive oil
1½ cup Finely chopped leeks or onions
1½ cup Uncooked Arborio rice
½ cup Dry white wine; dry vermouth, or
Dry sherry
4 cups Vegetable broth
1 teaspoon Salt or to taste
10 ounces Frozen small green peas
(rinse away any ice crystals)
¾ cup Grated Parmesan
Plus more to pass at the table
2 teaspoons Good quality balsamic vinegar
Plus more to taste; (optional)
Freshly ground black pepper to taste

Directions

6 SERVINGS LACTO

Known by Italians as risi e bisi (bisi means peas in the Venetian dialect), this risotto is based on ingredients I always keep on hand for a last-minute supper. Don't be fooled by its simplicity: risi e bisi is elegant, colorful, and tasty enough to offer company. Indeed, there is something about the contrast in the textures of the creamy rice and slightly crunchy peas that makes this risotto 'thoroughly delightful. I especially like to make it with the small frozen green peas called petits pois.

Heat oil in pressure cooker over medium-high. When it begins to foam, add leeks and cook 1 minute, stirring frequently. Stir in rice and coat grains with oil. Add wine and cook over high heat, stirring, until it evaporates, about 1 minute. Add broth and salt.

Lock lid in place. Over high heat bring to high pressure. Lower heat to maintain high pressure and cook 5 minutes. Quick-release pressure. Remove lid, tilting it away from you to allow any excess steam to escape.

Boil over medium-high heat, stirring constantly, until rice is tender but still chewy, and risotto becomes creamy and thick, 5 to 6 minutes. During the final minute, stir in the peas and Parmesan. Add balsamic vinegar, if desired, to bring up flavors. Let sit 5 minutes to absorb excess liquid.

Spoon risotto into large shallow bowls and sprinkle with a few twists of black pepper. Pass extra Parmesan at the table.

Per serving: 313 cal.; 12g prot.; 7g total fat (3g sat. Fat); 50g carb.; 10mg chol.; 1,030mg sod.; 5g fiber Converted by MC_Buster.

Recipe by: Vegetarian Times, January 1999, page 34 Converted by MM_Buster v2.0l.

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