Nadia Duriavig: Foodie Unplugged


Sweet Summer Pea Risotto

With Mint Oil and Goat Cheese Goodness

summer pea risotto

Here is a wonderful, light but hearty dish that goes so perfectly with these gorgeous summer nights. It is easy to assemble but very rich, creamy and fresh. It makes for a perfect main, but I've used it as a first or second course too, just adjust the portions. 

Really, truly delicious!

serves 4

2 cups Arborio or Carnaroli rice
4 cups chicken stock
2 cups water
2 medium onions, minced
3 cloves garlic, crushed
1/2 cup dry white wine
4 tbsp goat cheese
1/3 cup freshly grated parmesan cheese
1/3 cup table cream
2 tbsp butter
pea shoots for garnish
2 handfuls fresh mint
olive oil
salt and pepper for seasoning

summer pea risotto

 Add some olive oil to a heavy pan and ‘toast’ your rice for a couple of minutes.  Remove rice from pan.
Toasting brings out the natural nuttiness of the rice.  toast on medium heat for at least 5 - 8 minutes or until rice starts to turn a little golden brown.

 Add onions and sauté until translucent but not browned.  Add garlic and sauté for an extra 2 minutes.
Ensure onions and garlic are translucent but not browned.  This will ensure your risotto is a nice creamy colour.  Browning your onions or garlic will turn the risotto brown.

 Combine broth and water. Heat.
Heat liquid until it is hot so it can be easily added to and absorbed by rice mixture.

 Add rice back in. Deglaze with wine until absorbed.

 Begin adding broth and water mixture into rice.  
To ensure maximum creaminess, add one ladle at a time, constantly mixing until liquid is absorbed before you add in the next ladle.

 Continue for about 15 minutes until rice is al dente, almost done but not quite.
Al dente means tender but still ‘toothy’ and not quite done when you bite into it. 

 Add in table cream, butter, parmesan and goats cheese.  Stir to combine and turn heat off.
Remove from heat, risotto will continue to cook once you turn it off.

 Taste and season with salt and pepper to your liking.Let rice rest for about 10 minutes to finish.

 Combine mint and about 1/3 cup olive oil in blender/food processor. Let sit for about 5 minutes and then strain mint out.
The mint will flavour the oil nicely, but sometimes the actual mint will taste bitter which is why I strain it out.

 Plate risotto. Drizzle with mint oil. Garnish with pea shoots and black pepper.
Serve immediately.  Risotto will continue to firm up.  If you need to re-heat, or to prep leftovers, I like to add some milk and gently heat.

Check out a few more of my favorite recipes that will help you create the perfect menu:

Scrumptious and Creamy Artichoke Fritters, the perfect appetizer

Roasted Herb and Anchovy Crusted Salmon, the perfect main