Patricia Wells, the Paris-based restaurant critic for the International Herald Tribune, is also a prolific cookbook author. Her 10th work is Vegetable Harvest. The inspiration for the book? "Rather than creating a meal around the fish, the poultry or the meat," she writes, "I found that I began putting the vegetables first." Here, she adds peas to a rich, cheesy risotto unconventionally flavored with fresh mint.
More Risotto Recipes
1 tablespoon extra-virgin olive oil
1 large garlic clove, halved
1 large shallot, minced
1 1/2 cups arborio rice (10 ounces)
4 1/2 cups chicken stock or low-sodium broth, warmed
Salt and freshly ground white pepper
One 16-ounce bag frozen baby peas (3 cups), thawed
1/2 cup grated Parmesan cheese
1 cup finely shredded mint leaves
How to Make It
In a large saucepan, heat the oil. Add the garlic and shallot, cover and cook over moderately low heat until softened, about 3 minutes. Add the rice and stir over moderately low heat until slightly translucent, about 2 minutes. Add 1 cup of the warmed chicken stock and cook, stirring, until nearly absorbed. Continue adding the stock, about 1 cup at a time, stirring until the stock is absorbed before adding more. Cook, stirring, until the rice is al dente and suspended in thick, creamy liquid, about 17 minutes total. Season with salt and pepper; discard the garlic. Add the peas and cook just until heated through. Stir in the cheese and mint and serve.
A vibrant white, such as a Pinot Grigio from Napa.
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