Blue Cheese Risotto With Spring Peas 4 6 cups low sodium chicken stock; 2 tbsp olive oil (or 1 tbsp olive oil and 1 tbsp butter) 1 small shallot, minced; 1 cup arborio rice; ¼ cup dry wine (sauvignon blanc or pinot grigio). Directions. place the olive oil and half the butter in a heavy bottomed saucepan and heat until sizzling over medium heat. add the onion, and cook until translucent, stirring often, about 5 minutes. add the rice, and stir to coat the rice completely with the oil mixture. cook for an additional 3 minutes, stirring often.
Blue Cheese Risotto With Spring Peas Jackieourman Cafe By Planning this risotto dish, i decided to include spring peas, ham, and fontina cheese, all ingredients i know work well together. i added a little finely chopped basil and lemon zest to enhance and brighten the favors, and the dish turned out exactly as planned. you can serve this risotto as a first course for six, or as a main course for four. Heat the olive oil over medium low heat in a large skillet. add the chopped onion, carrots and sauté until softened, about 5 7 minutes. add the peas and 1 2 ladles of broth to the pan and cook for about 5 minutes over medium high heat until the broth has evaporated. add the rice to the pan and toast for about 3 minutes. Add the peas and 1 ½ cups of chicken stock. season well with salt and black pepper. bring to a boil, reduce the heat to medium low, cover the pot, and simmer for 5 minutes. transfer the mixture to a high powered blender. add the parsley, basil, and lemon zest. blend for 90 seconds until smooth. set the purée aside. In a small saucepan, on a medium heat, sweat the peas in the butter for 5 minutes, adding a pinch of salt. add the 100ml of reserved pea stock, bring to the boil and simmer for 4 minutes. transfer carefully to a food processor, add the saint agur blue cheese crème and blend until smooth. transfer to a clean bowl and leave to cool.
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