We returned from a quick vacation to Portland, Oregon, today to find lots of English Peas weighing down the vines on our garden. So, we decided to make a fresh, summery Risotto.
Clean and shell 1 pound fresh English Peas.
In a deep sauce pan, saute:
3 Tablespoons Olive Oil
2 Cloves Garlic, minced
1 small Onion, diced
When Onions begin to soften, stir in:
1 Cup Arborio Rice
Continue stirring until rice is lightly browned
Add 4 Cups Chicken Broth in 1 Cup increments, stirring until almost completely absorbed in between additions.
1 Cup White Wine
3 Tablespoons prepared Pesto Genovese (we used Trader Joe’s)
Fresh English Peas (you can also use 1 1/2 cups thawed frozen)
2 Tablespoons Sun-dried Tomatoes in Olive Oil, mincedPepper, to taste.
When liquid is absorbed, finish with:
1/2 Cup Parmesan, shredded
Remove from heat and let stand for 5 minutes.
Garnish with additional Parmesan Cheese and fresh Basil.
|Mansion along the Willamette River, Portland, Oregon|