Two Cheese Risotto with Sugar Snaps
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 blanched to enhance their texture and bring out their vibrant color.
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Servings: 2 people
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
Calories: 486kcal | Carbohydrates: 71g | Protein: 14g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Sodium: 1165mg | Fiber: 4g | Sugar: 6g
Nutrition information is automatically calculated, so should only be used as an approximation.
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