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Snap Pea Risotto with Garlic Scape Butter

An ode to late spring, this fresh risotto features snap peas and tender garlic scapes.
Course Main Course, Side Dish
Keyword 30 minutes, risotto, Snap Peas
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4

Equipment

  • Large Skillet
  • Medium Saucepan

Ingredients

  • 3 C Chicken Broth
  • 1 C White Wine
  • 1 C Arborio Rice
  • 1/3 C Atwells Gold Cheese grated
  • 1 C Sugar Snap Peas trimmed and cut into ½” pieces
  • 1/4 C Scallions chopped
  • 1 T Olive Oil
  • 2 T Garlic Scape Butter

Instructions

  • Set out ingredients
  • In a medium saucepan, heat chicken broth to medium heat
  • In a large skillet, heat olive oil over medium high heat
  • Add scallions to skillet and cook for 3 minutes
  • Add rice, stir to combine ensuring rice is coated with oil. Cook for approximately 2 minutes.
  • Turn the heat on the pan to medium-high, add the wine, and cook, stirring constantly, until the wine is absorbed.
  • Add one soup ladle of stock from the saucepan to the pan at a time, stirring constantly until absorbed.
  • Along with the final ladle of stock, add the snap peas. After absorbing this final ladle, the rice should be tender, but still have a crisp exterior. This takes 20-25 minutes.
  • Remove from heat, and add garlic scape butter and Atwell’s Gold cheese.

Notes

To make Garlic Scape Butter, blend 1 stick of butter with 2-3 garlic scapes in a food processor until smooth.
Atwell's Gold cheese is available from Narragansett Creamery. If unavailable, you can substitute Asiago.

Radish Risotto

Course Main Course
Keyword 30 minutes, radish, risotto
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4

Equipment

  • Saucepan, large
  • Pan, large

Ingredients

  • 12 French Breakfast Radishes chopped
  • 1 C Radish Greens roughly chopped
  • 6 C Chicken Stock
  • 1 C White Wine
  • 2 C Arborio Rice
  • 1/2 C Parmesan cheese grated
  • 3 shallots diced
  • 1 clove garlic minced (about 3/4T)
  • 5 T butter (or olive oil)
  • 1 dash Lemon Pepper optional
  • Fresh Mint to garnish

Instructions

  • Prepare ingredients and set out so you will not need to step away from the risotto while it cooks.
  • In a large saucepan, heat the chicken stock to medium temperature. Do not remove from heat during cooking process.
  • In a large pan over medium heat, melt 3T butter and add the shallots and garlic. Cook until soft and aromatic, approximately 5 minutes.
  • Add radishes and cook for approximately 2 minutes.
  • Add rice, stir to combine ensuring rice is coated with butter. Cook for approximately 2 minutes.
  • Turn the heat on the pan to medium-high, add the wine, and cook, stirring constantly, until the wine is absorbed.
  • Add one soup ladle of stock from the saucepan to the pan at a time, stirring constantly until absorbed.
  • Along with the final ladle of stock, add the radish greens. After absorbing this final ladle, the rice should be tender, but still have a crisp exterior. This takes 20-25 minutes.
  • Remove pan from heat, and stir in parmesan cheese, remaining butter, and 1 dash of lemon pepper.
  • Serve, adding a few fresh mint leaves on top for garnish.

 

Some quick additional tips for making great risotto:

  1. Have patience! When you are adding each ladle of broth, it’s important to make sure the previous ladle has fully absorbed.
  2. Use tools that work for you.  I really like using a pasta spoon for all this mixing!
  3. Remove the risotto completely from heat before adding final ingredients, particularly cheeses.