This is a terrific dish to teach your child or teen and you’ll be glad you enlisted their help, as there is a lot of stirring! The bright green pea puree makes the risotto turn green, making this a fun dish that’s also really yummy and very family friendly.
Creamy Dreamy Spring Pea Risotto
2014-01-29 18:27:03
Serves 6
Print
Ingredients
- 2 cups rice
- ½ yellow onion diced
- 48 oz of liquid (6 cups)
- In this recipe, we used 4 cups of the leftover whey from our cheese making + 2 cups of vegetable broth. Alternative: on any other day if I had not made cheese, I’d use a full 32oz container of broth (vegetable) + 2 cups of water
- Salt and pepper
- ½ cup grated parmesan to finish
- Optional - ½ cup white wine
Pea Puree Ingredients
- 1 cup peas (frozen works great; if fresh, blanch before using)
- ½ cup heavy cream
- 1 bunch mint
- Pinch of salt
- Leave a few peas whole to add into risotto at last minute
Instructions
- Get out one large deep pot to cook risotto and one small saucepan to hold the broth (whey + vegetable broth). Bring the broth up to a simmer.
- Get the pea puree ready: in a blender or food processor, mix all the ingredients until they become a rough puree.
- In the large pot, sweat onion in 1-tablespoon butter until translucent.
- Add rice and combine with onion and butter, allowing it to toast slightly on outside (about 1-2 minutes). If using the optional ½ cup white wine, add now. Continue stirring until it has reduced and absorbed into the rice.
- Slowly add the whey/vegetable broth (one soup ladle at a time), continually stirring, as the rice absorbs the broth (will take 15-20 minutes).
- When the rice is al dente (still has a bite to the tooth), add the pea puree, a handful of whole peas, and check for seasoning (add salt and pepper as desired).
- Turn off the heat, and add grated Parmesan. Serve immediately and enjoy!
Tips for Little Hands - There are plenty of ways kids can get involved in this recipe
- Ask kids to measure out ingredients (show them how measure in the measuring cups)
- Have them help you stir and stir and stir while you ladle the broth in gradually
- They can grate the parmesan cheese
- If you don't have a blender, kids can smash the peas with a fork in a bowl.
- Have them stir some more!
- Get them to help you make the risotto rice bright green by stirring in the smashed pea puree
- Have them taste it to see how good what they made is before you serve it to the rest of the family
JoyFoodly http://www.joyfoodly.com/
Chef Hollie Greene
Founder, CEO at JoyFoodly
Chef Hollie is a vegetable enthusiast and food educator with a mission to transform kids’ relationship with food. Hollie founded JoyFoodly, a San Francisco mission based company, to create a new food culture where kids and families celebrate the JOY of good food together. Hollie is passionate about helping parents feel good about the food they feed their kids.
Read more about Hollie
Read more about Hollie
