Some of my long-time readers might see another risotto recipe posted here and sigh, thinking, “Doesn’t this girl ever get sick of talking about risotto?” The answer to that is no, I do not get sick of talking about risotto. Sure, it’s kind of the same recipe written again and again and again. But there are so many awesome variations on a theme, and I just want to share them all. This one, for instance, was just perfect for spring, and if you’re seeing the last of the spring peas at the market, I urge you to grab them up and get into the kitchen.
This risotto is loaded with greens, and the combination of peas and arugula create a great balance between peppery and sweet. If you’ve got shelled English-style peas on hand, use them here instead of the snap peas and it will be equally good. If you are using snap peas, you might consider cutting them into smaller pieces. I couldn’t decide if I loved the big pieces of crunchy vegetable or wanted something that incorporated itself better into the risotto.
Risotto can be a real labor of love if it’s hot outside. I’ve done it before in a sweltering kitchen, and I have always found it to be worthwhile in the end. The cooking isn’t difficult, just time consuming, and I find it goes by more quickly if you put on some good music and pour yourself a glass of wine to sip while you stir. I’ve heard tell, too, that you don’t really have to stand over the stir constantly stirring, but to me, it’s part of the process. If you’re less into the ritual of the thing than I am, go ahead and step away from the stove for awhile, and it’ll likely still turn out just fine.
Spring Greens Risotto
Use whichever peas you have on hand for this; if they’re large, you can cut them into smaller, bite-size pieces if you prefer. Try to find a nice, peppery arugula to balance the creaminess of the risotto. As far as how much cooking liquid to use, I usually use at least triple the amount of liquid to rice, and sometimes more.
- 3-4 cups vegetable or chicken stock
- 2 tablespoons olive oil, divided
- about 2 cups snap peas, trimmed
- 2 cloves of garlic, minced
- a generous pinch of Aleppo pepper or crushed red pepper
- 1 cup Arborio or Carnaroli rice
- about 1/3 cup dry white wine
- about 3 cups arugula, trimmed; cut the large pieces into bite-size pieces
- about 1/2 cup chopped parsley
- about 1 tablespoon butter
- about 1/3 to 1/2 cup grated Parmesan
Risotto isn’t nearly as daunting as you may have been lead to believe. The trick is to cook it over low to medium-low heat, and to add only a small amount of liquid at a time.
Put the stock in a small saucepan over low heat on a back burner. You want to keep the stock warm throughout the cooking process, but you don’t want it to boil because it will evaporate and cook down too quickly.
Heat a tablespoon of the oil in a medium skillet over medium-high heat. Add the trimmed snap peas, or whatever kind of peas you’re using, and saute, stirring occasionally, until they are just cooked. Season lightly with salt and set aside in a covered bowl.
Add the remaining oil to the skillet, and once it’s hot, add the garlic. Saute for about 30 seconds, or just until it’s fragrant, then stir in the Aleppo pepper, then the rice. Saute the rice for about a minute, until the grains are becoming translucent around the edges. Then add the white wine. Bring the wine to a boil, then lower the heat. Cook the wine and rice, stirring frequently, until the wine is absorbed.
Now you start the fun part. Start adding warm stock to the rice, about half a cup at a time. Cook and stir until all the liquid is absorbed before adding more. Adjust the heat as necessary so the rice doesn’t cook too quickly: it needs some time to do it’s thing. It should take at least two or three minutes between adding more liquid. Cook the risotto for about 35-40 minutes. It will finish up pretty quickly at the end: One minute the rice is still a little crunchy in the middle, the next it’s creamy and perfect. Give it a little taste if you’re not sure; eventually, you’ll get the feeling.
Once the rice is creamy, with just a barely noticeable bite in the center of each grain, remove from the heat and stir in the butter and Parmesan. Stir in the arugula and parsley, and then the snap peas. Season to taste with salt, and pepper, if you like, and serve.
Want a different kind of risotto?
Check out some of these variations:
Bacon, Basil, and Tomato Risotto
Cauliflower Caper Risotto
Rosemary Risotto with Grilled Chicken and Green Beans
Spring Risotto with Gremolata