Risotto with Peas and Chives

Once we know the basics, preparing risotto is quick and easy. All we need is good rice, some quality seasonal ingredients, a hot broth base, the right pot, and a wooden spoon.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 500 g Beans, fresh

  • 2 piece Spices, ginger, ground

  • 6 pieces Spices, pepper, white

  • 2 spoons Oil, olive

  • 2 piece Shallot

  • 300 g Rice, white, short grain

  • 100 ml Alcohol, Wine, White

  • 1 twig Spices, ginger, ground

  • 2 piece Onion, young

  • 30 g Butter, unsalted

  • 0.5 teaspoons Salt, table

  • 2 pinch Spices, pepper, white

Steps

  1. First, rinse the pea pods, then shell the peas. Place the pods in a large pot and cover with 1.5 liters of cold water. Add two bay leaves, white peppercorns, and a pinch of salt. Slowly bring the contents to a boil over moderate heat and let it simmer for about 5 minutes. Then strain the broth and pour the strained liquid into another container. Keep the broth warm over low heat.

  2. Peel and finely chop the shallot. Tear the chive leaves from the stem. Reserve a few small leaves for garnish and finely chop the rest. Clean and rinse the spring onion. Finely chop the white part and slice the green part into rings.

  3. Heat oil in a pot. Add the shallot to the hot oil and sauté it over low heat for about 5 minutes, stirring occasionally. Then add the rice and sauté it with the shallot for 2 minutes. Pour in the wine and cook over moderate heat, stirring constantly, until the wine evaporates. Add the chopped chives and season with pepper and salt to taste.

  4. Next, add one or two ladles of hot broth to the rice. There should be just enough broth to cover the rice. Stir until the rice absorbs all the liquid, then add more broth. After about 10 minutes of cooking, add the shelled peas and spring onion. Continue stirring the rice and gradually adding broth for the next 10 to 15 minutes.

  5. When the risotto is creamy but the rice is still slightly firm, mix in the butter. Remove the pot from the heat, cover it, and let the risotto rest for 4 minutes.

  6. Serve the prepared risotto on plates. Garnish with the reserved chive leaves and serve immediately.

Nutrition Information (Per 100g)

  • Calories: 202.59 kcal
  • Fat: 4.51 g
    • Saturated Fat: 1.7 g
  • Carbohydrates: 33.9 g
    • Sugars: 2.51 g
  • Protein: 4.61 g
  • Fiber: 3.41 g

Advice

Instead of butter, mix in two to three tablespoons of sour or sweet cream into the risotto.