Close
Prep Time:1 hr 15 minsTotal Time:1 hr 15 minsServings:8Yield:8 cupsJump to Nutrition Facts
Prep Time:1 hr 15 minsTotal Time:1 hr 15 minsServings:8Yield:8 cups
Prep Time:1 hr 15 mins
Prep Time:
1 hr 15 mins
Total Time:1 hr 15 mins
Total Time:
Servings:8
Servings:
8
Yield:8 cups
Yield:
8 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ¾poundsfresh English peas in pods1mediumyellow onion, chopped8cupswater⅓cuppassito or other white dessert wine⅓cupraisins2tablespoonsextra-virgin olive oil1smallwhite onion, thinly sliced1 ½cupsarborio or carnaroli rice2tablespoonsdry white wine1 ¼teaspoonssalt¼teaspoonground white pepper
Cook Mode(Keep screen awake)
Ingredients
1 ¾poundsfresh English peas in pods
1mediumyellow onion, chopped
8cupswater
⅓cuppassito or other white dessert wine
⅓cupraisins
2tablespoonsextra-virgin olive oil
1smallwhite onion, thinly sliced
1 ½cupsarborio or carnaroli rice
2tablespoonsdry white wine
1 ¼teaspoonssalt
¼teaspoonground white pepper
DirectionsShell peas, reserving the pods. Place the pods, yellow onion and water in a large pot. Bring to a simmer. Reduce heat to maintain a simmer and cook for 25 minutes. Pour the broth through a strainer into a large saucepan (discard the solids). You should have 6 cups. Keep the broth hot over low heat.Combine passito (or other dessert wine and raisins in a medium bowl. Set aside.Heat oil in a large skillet over medium heat. Add white onion and cook, stirring often, until lightly browned, about 4 minutes. Add the shelled peas and cook for 1 minute. Cover and cook until the peas are tender, about 3 minutes more. Add rice and stir to coat with oil. Add dry white wine and cook, stirring, until evaporated, about 15 seconds. Add 1/2 cup of the reserved pea broth and cook over medium-low heat, stirring frequently, until most of the liquid has been absorbed. Continue to cook, adding the hot broth 1/2 cup at a time and stirring frequently after each addition, until most of the liquid is absorbed. The risotto is done when you’ve used all the hot liquid and the rice is creamy and just tender, 25 to 35 minutes total.Stir in the reserved raisins and wine; season with salt and white pepper.Originally appeared: EatingWell Magazine, March 2020
Directions
Shell peas, reserving the pods. Place the pods, yellow onion and water in a large pot. Bring to a simmer. Reduce heat to maintain a simmer and cook for 25 minutes. Pour the broth through a strainer into a large saucepan (discard the solids). You should have 6 cups. Keep the broth hot over low heat.Combine passito (or other dessert wine and raisins in a medium bowl. Set aside.Heat oil in a large skillet over medium heat. Add white onion and cook, stirring often, until lightly browned, about 4 minutes. Add the shelled peas and cook for 1 minute. Cover and cook until the peas are tender, about 3 minutes more. Add rice and stir to coat with oil. Add dry white wine and cook, stirring, until evaporated, about 15 seconds. Add 1/2 cup of the reserved pea broth and cook over medium-low heat, stirring frequently, until most of the liquid has been absorbed. Continue to cook, adding the hot broth 1/2 cup at a time and stirring frequently after each addition, until most of the liquid is absorbed. The risotto is done when you’ve used all the hot liquid and the rice is creamy and just tender, 25 to 35 minutes total.Stir in the reserved raisins and wine; season with salt and white pepper.
Shell peas, reserving the pods. Place the pods, yellow onion and water in a large pot. Bring to a simmer. Reduce heat to maintain a simmer and cook for 25 minutes. Pour the broth through a strainer into a large saucepan (discard the solids). You should have 6 cups. Keep the broth hot over low heat.
Combine passito (or other dessert wine and raisins in a medium bowl. Set aside.
Heat oil in a large skillet over medium heat. Add white onion and cook, stirring often, until lightly browned, about 4 minutes. Add the shelled peas and cook for 1 minute. Cover and cook until the peas are tender, about 3 minutes more. Add rice and stir to coat with oil. Add dry white wine and cook, stirring, until evaporated, about 15 seconds. Add 1/2 cup of the reserved pea broth and cook over medium-low heat, stirring frequently, until most of the liquid has been absorbed. Continue to cook, adding the hot broth 1/2 cup at a time and stirring frequently after each addition, until most of the liquid is absorbed. The risotto is done when you’ve used all the hot liquid and the rice is creamy and just tender, 25 to 35 minutes total.
Stir in the reserved raisins and wine; season with salt and white pepper.
Originally appeared: EatingWell Magazine, March 2020
Rate ItPrint
Nutrition Facts(per serving)221Calories4gFat39gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
