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Pea risotto

  • 15-12-2008 1:44pm
    #1
    Maggie Simpson
    Registered Users Posts: 110 ✭✭


    Hi everyone,

    When is the right time to add peas to a pea risotto? Plan to do plain white risotto (onion, garlic, white wine, stock) and add in fresh/defrosted peas - how long would they need?

    Thanks.


Comments

  • #2
    antoniosicily
    Registered Users, Registered Users 2 Posts: 342 ✭✭antoniosicily


    before the risotto and the stock


  • #3
    Honey-ec
    Closed Accounts Posts: 5,844 ✭✭✭Honey-ec


    antoniosicily wrote: »
    before the risotto and the stock

    Not if they're already defrosted, they'll be mush if they're added with the sofritto.

    OP, I would add them about 5 minutes before you remove the risotto from the heat (before you add the second knob of butter). Fresh/defrosted peas really require little to no cooking.


  • #4
    antoniosicily
    Registered Users, Registered Users 2 Posts: 342 ✭✭antoniosicily


    they will be mushed if you overcook them, not otherwise.
    I do the soffritto separately. I toast the rice before adding the stock, if I have the soffritto on the same pan it will be burned.


  • #5
    the beer revolu
    Registered Users, Registered Users 2 Posts: 17,054 ✭✭✭✭the beer revolu


    Honey-ec wrote: »
    Not if they're already defrosted, they'll be mush if they're added with the sofritto.

    OP, I would add them about 5 minutes before you remove the risotto from the heat (before you add the second knob of butter). Fresh/defrosted peas really require little to no cooking.


    +1

    had a strange sounding but REALLY nice riotto - Chirizo,pea and mint risotto.
    Try it - it's gooooood.
    Has lemon juice in it to.


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