Sunny Day Risotto with Sugar Peas

Serves: 4

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These ingredients are:
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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.

Ingredients

Preparation

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.

Notes

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

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

Learn more about our recipes. View guidelines »

More about: peas, rice, summer

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