Don’t like peas? Then try this Risotto with Pea Cream! I know it sounds like a contradiction, but this recipe will please even those who don’t love this legume. My daughter eats them happily this way, otherwise she doesn’t even want to see them! Plus, it’s a vegan dish with a unique taste.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 3 servings
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup Carnaroli rice
- 1.3 lbs peas (fresh or frozen)
- 1.8 oz onions
- 1 tsp ginger (dried and crushed)
- 21 whole hazelnuts
- 4.2 cups water
- 2 bouillon cubes (vegetable bouillon cubes of 1 oz)
- to taste olive oil
Steps
Wash, peel, and finely chop the onion, sauté it in a pan with some olive oil. Now add the rice and toast it.
Cook the shelled peas in a pot with salted water until soft. Drain them using a strainer, keeping the cooking water. Set a few aside to garnish the dish at the end. Put the rest in a blender and blend them until they turn into a cream. Now add this cream to the rice and mix.
Add more water to the pea cooking water until you reach about a liter, add the bouillon cubes and melt them, heating if necessary.
As the rice dries, pour in some broth, stirring occasionally. Also add ginger, according to your taste. Keep cooking, adding a bit more water as it dries, adjusting salt as needed.
As a final touch, once plated, complete the dish with whole or chopped hazelnuts and some whole peas.
Tips and Suggestions
I wanted to make this dish vegan, but if you want, you can add some butter at the end.
If you liked the Risotto with Pea Cream, also try the other risotto recipes:
