Rob Feenie's Green Pea Risotto

Indulge in the creamy decadence of Rob Feenie's Green Pea Risotto, a sophisticated yet approachable dish that celebrates vibrant, fresh flavors. This comforting Italian classic is elevated with a luscious green pea puree, delicate hints of fresh mint, and the subtle brightness of lemon zest, creating a perfect balance of richness and freshness. Arborio rice is lovingly cooked to creamy perfection, absorbing ladlefuls of warm stock, while tender peas add bursts of sweetness to every bite. Grated Parmesan and a touch of heavy cream make this risotto irresistibly velvety. Ideal for dinner parties or a cozy night in, this gourmet-inspired recipe showcases simple ingredients transformed into a restaurant-quality meal. Garnish with extra Parmesan and mint for an elegant finishing touch, and enjoy a dish that's as visually stunning as it is delicious.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely diced
• 1.5 cups arborio rice
• 0.5 cup dry white wine
• 4 cups chicken or vegetable stock
• 1 cup green peas, fresh or frozen
• 0.75 cup parmesan cheese, grated
• 2 tablespoons fresh mint leaves, finely chopped
• 0.25 cup heavy cream
• 1 teaspoon lemon zest
• 1 tablespoon olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper, freshly ground

Directions

Step 1

Heat the chicken or vegetable stock in a saucepan over medium-low heat and keep it warm throughout the cooking process.

Step 2

In a large, heavy-bottomed pan, melt 2 tablespoons of unsalted butter over medium heat. Add the finely diced onion and cook for about 3-4 minutes until soft and translucent, stirring frequently.

Step 3

Add the arborio rice to the pan and toast it for 1-2 minutes, ensuring each grain is coated in butter and slightly translucent around the edges.

Step 4

Pour in the dry white wine and cook, stirring constantly, until the wine has evaporated, about 2 minutes.

Step 5

Begin adding the warm stock, one ladleful at a time. Stir constantly, allowing the rice to absorb nearly all the liquid before adding the next ladleful. Continue this process for about 18-20 minutes, or until the rice is tender but still slightly al dente.

Step 6

While the risotto is cooking, blanch the green peas in a small pot of boiling water for 2 minutes, then transfer them to an ice bath to retain their vibrant color. Drain and set aside.

Step 7

In a blender, puree half of the peas with the heavy cream, olive oil, and a pinch of salt until smooth. Mix the puree into the risotto once it has reached the desired consistency.

Step 8

Stir in the remaining whole peas, grated parmesan cheese, lemon zest, and chopped mint leaves. Season with salt and freshly ground black pepper to taste.

Step 9

Remove the risotto from heat and let it rest for 1-2 minutes before serving. The risotto should be creamy in texture and spread slightly on the plate when served.

Step 10

Serve immediately, garnishing with extra grated parmesan and a few mint leaves, if desired.

Nutrition Facts

Serving size	(1860.1g)

Amount per serving	% Daily Value*
Calories	1508.6

Total Fat 79.8g	0%
Saturated Fat 41.0g	0%
Polyunsaturated Fat 1.3g
Cholesterol 182mg	0%
Sodium 6867.2mg	0%
Total Carbohydrate 130.6g	0%
Dietary Fiber 13.9g	0%
Total Sugars 18.8g
Protein 47.9g	0%

Vitamin D 0IU	0%
Calcium 860.0mg	0%
Iron 4.7mg	0%
Potassium 1068.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.1%

Protein: 13.4%

Carbs: 36.5%