RISOTTO WITH SUGAR SNAP PEAS & SPRING ONIONS

Serves 4

Ingredients                                                            

• 4 cups Chicken Broth

• 1 cup White Wine

• 1 1/2 cups Sugar Snap Peas, trimmed

• 1 Tbsp Olive Oil

• 1 1/2 cups Green onions, sliced

• 1/2 cup Carrot, diced

• 1 cup Arborio Rice

• 1/4 cup Dry Sherry

• 1/4 tsp Salt & Pepper

• 1 Tbsp Fresh Oregano

• 1/2 cup Parmesan, freshly grated

• 1 Tbsp Butter

• 1/2 Lemon, juiced

• To taste Black pepper, freshly ground

Directions

1. Bring broth to a quick boil and keep warm over low heat.

2. Blanch peas in salted boiling water for 2-3 minutes. Drain and cool on a wire rack.

3. Heat oil in a large nonstick skillet over medium-high heat. Add onions and carrot; saute 5 minutes or until tender, stirring often. Add the rice and saute until just toasted (about 2-3 minutes). Reduce heat to medium/medium-low.

4. Stir in wine; cook 5 minutes or until the liquid is nearly absorbed, stirring frequently. About 1/2 cup of so at a time add the stick mixture to the rice, stirring constantly; waiting until it is almost totally absorbed before adding the next ladle-full. Continue until all the stock is incorporated and the rice is creamy, but not runny (about 25 minutes).

5. Add peas; cook about 4 minutes. Stir in cheese and the remaining ingredients and serve.

Equipment

• Chef’s knife

• Small Pot

• Large Pot

• Nonstick skillet

• Deep fryer