Fresh, crunchy sugar snap peas are a crisp counterpoint to the rich flavor and deeply creamy texture of the two cheese risotto. The sugar snaps are cooked for a few minutes to enhance their texture and bring out their vibrant color.
Classic risotto is as versatile as pasta, or cooked rice. Check out this post to see how to make risotto with step-by-step instructions as well as tips. This Two Cheese Risotto with Sugar Snaps recipe is just one way to make use of classic risotto’s blank canvas.
Key Ingredients in This Recipe
- Arborio Rice
- Shallot
- White Wine
- Stock
- Ricotta cheese
- Pecorino Romano Cheese
- Butter
- Sugar Snap Peas
- Basil
How to Make Two Cheese Risotto with Sugar Snaps
Step 1 – Make the basic risotto as per my post ‘How to Make a Basic Risotto.
Step 2 – Clean the sugar snaps by trimmin the pointed ends of each pod with a sharp knife and remove the string that runs along the side of the pod. You may not get every string of every pod and that’s OK.
Cook the sugar snaps in boiling water and salt for about 2 minutes.
Step 3 – When the risotto is done, add the Pecorino Romano cheese (not Parmigiano reggiano like in the Classic Risotto), ricotta, butter and season with salt and pepper.
Place the sugar peas on top of the risotto or cut in half and mix with the risotto. Garnish with fresh basil.
Other Vegetable Risotto Recipes to Try
Two Cheese Risotto with Sugar Snaps
Ingredients
- 1 tablespoon butter
- 1 shallot finely chopped
- 1/4 cup white wine
- 3/4 cup Arborio rice
- 2 cups stock vegetable or chicken
- 4 ounces sugar snaps
- 2 ounces ricotta cheese
- 1/4 cup Pecorino Romano cheese grated
- salt and pepper
- basil for garnish
Instructions
- Melt the butter, add the onion and saute until tender and translucent.
- Add the rice toast it by stirring it until you see white spots on the grains.
- Deglaze the pan with wine and stir until the wine is fully absorbed.
- Add 1/2 cup of heated stock and stir until fully absorbed. Continue adding stock only after each cup is absorbed. Keep the rice at a medium simmer for the entire cooking process.
- Clean the sugar snaps by trimming the pointed end of each pod with a sharp knife and remove the string that runs along the side of the pod. You may not get every string of every pod and that’s OK.
- Cook the sugar snaps in water with salt for 2 minutes.
- Continue adding the heated stock in small increments until the rice is al dente (tender but slightly firm in the center) and the mixture is creamy with a consistency of thick porridge.
- Add the Pecorino Romano cheese (not Parmigiano reggiano), ricotta, butter and season with salt and pepper. If the risotto is too thick add a little bit of stock.
- Place the sugar peas on top of the risotto or cut in half and mix with the risotto. Garnish with fresh basil.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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