Sugar Snap Pea Risotto | PCC Natural Markets

Sugar Snap Pea Risotto

Serves: 4

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These ingredients are:
corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

The magic of risotto is in the absorption of flavored liquids into the grains, and the creamy Parmesan sauce, which is formed at the end of the process. Because the ingredients are so simple, and yet so very important to the exquisiteness of the dish, be sure to use excellent, quality ingredients.



In a heavy pot, heat the olive oil and cook the leeks and mushrooms until tender. From this point on the pan will need constant watching. Over medium-high heat add the rice and stir constantly for 2 minutes.

Add the white wine and stir until the liquid is absorbed into the rice. Pour in 1 cup of the broth and once again stir until absorbed. Add an additional cup of the broth and stir, once again, until fully absorbed. Proceed in this fashion with all the remaining broth except 1/2 cup, until the rice is cooked al dente.

At this point stir in the peas and summer squash and allow the mixture to cook for 1 to 2 minutes. As the final step, stir in the basil and remaining 1/2 cup of the stock. This should make the rice a little bit juicy. Immediately stir in the Parmesan. The cheese will melt into the stock, which hasn't been absorbed, and form a creamy sauce around the rice.

Serve immediately, garnished with sprigs of basil.


Note: If you have chosen to use dried porcinis, reserve the liquid in which you rehydrated them and use 1 to 2 cups as part of the stock called for in the recipe.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show aired on June 13, 2009

More about: peas, rice, summer


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