Spring Pea and Truffle Risotto

010

Risotto is Easier to Master Than You Think

Risotto is one of those dishes that many people shy away from making because they find the task daunting.  On several competitive cooking shows it is known as ‘the dish of death’. I don’t think risotto deserves this sort of bad press. Once you’ve mastered the technique, it can be a super quick dinner on a week night. Just be sure to file this recipe in your ‘done in under an hour’ dinner folder.

How to Customize Your Risotto

Many times, I’ll just use arborio rice and some sort of vegetable. 95% of the time I’ll saute some onions before I add the rice to the oil. Peas and roasted asparagus are my favourites but adding tomatoes also adds an interesting dynamic like in this Tomato Saffron Risotto.  If I have left over chicken in the fridge or some fresh prawns (sautéed first!) I’ll add those as proteins. Sautéed mushrooms are always a hit in this house and the family adores my Porcini Mushroom and Black Garlic Risotto. The best thing about risotto is that it is versatile.

Truffle it Up!

My favourite way to have risotto is with truffles. Once in a while I’ll find some truffle paste or salt and add that with some herbs while the risotto is cooking. This Spring Pea and Truffle Risotto is made with truffle powder and finished with some black truffle oil we brought back from Australia. Finally, if you happen to just have some truffles handy then shave away while the risotto is piping hot. You want just enough heat so that the truffle releases it’s full flavour.

An Alternative to Stove Top Risotto

I have also experimented with making risotto in the oven. It turns out quite a bit drier and with a different texture and doesn’t have as creamy a texture. The only time I make risotto in the oven is when I want to use it the next day to make Arancini, but that is a whole other post for another time.

I do really hope you give making risotto a try. I hope it turns out for you but remember if it doesn’t work, try it again. It’s a dish worth mastering.

Pin it HERE.

Spring Pea and Truffle Risotto

If you make this Spring Pea Truffle Risotto recipe please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making! Thank you so much for reading my blog.

Yield: 4 servings

Spring Pea and Truffle Risotto

Spring Pea and Truffle Risotto is a quick and easy weeknight meal using ingredients straight from the pantry.

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes

Ingredients

  • olive oil
  • 1 1/4 cup arborio or carnaroli rice
  • 1/4 cup white wine; preferably Italian
  • 4 cups chicken stock; warmed (or vegetable stock)
  • 1/2 cup fresh or frozen peas
  • truffle powder or fresh truffle
  • 1/2 cup Parmesan Reggiano or Grana Padano; finely grated

Instructions

  1. Heat a  couple of tablespoons of olive oil in a saucepan and then add arborio or carnaroli rice. Stir until all the rice is coated with oil and the rice is warmed up.
  2. Next, take that left over white wine (leftover wine?!) and add a couple splashes ‘around the pot’. Let it cook down into the rice.
  3. Add your first bit of warmed stock to the pot so that the rice is just covered.
  4. On low/medium heat let the stock simmer slowly away (with intermittent stirring) until there is only a bit left and then add more of the same amount of stock.
  5. Repeat.  Intermittently, try a grain of rice and if it is still hard and a bit chalky, it is not ready. The grains of rice should be individual, but also part of the whole dish, meaning you should have some stock left so that it makes it’s own sauce.
  6. If it's not ready, continue adding stock, stirring, and cooking down until the rice is the proper texture.
  7. Before your last stock addition, add the frozen peas.
  8. As your risotto has reached the preferred texture, remove from heat and stir in the grana padano.
  9. Add truffle powder (or shave fresh truffles over the plate!) and top with more cheese.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving:Calories: 278Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 21mgSodium: 588mgCarbohydrates: 27gFiber: 1gSugar: 7gProtein: 12g

Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.

Did you make this recipe?

Share your dish pic on Instagram or Facebook and tag @dishnthekitchen (or #dishnthekitchen) in your post or story! Rate this recipe and leave a review to share your experience with others!

2 comments

  1. dishnthekitchen

    Please do, it’s delicious and fast! Let me know how it goes…

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe