Welcome spring with a green pea risotto with fresh scallops
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Ingredients

  • 2 cups green peas
  • 2 tablespoons olive oil
  • Sea salt and freshly ground black pepper
  • Vegetable stock, as needed
  • 5 cups chicken or vegetable stock
  • 4 ounces (1 stick) butter, divided
  • 1/2 cup diced white onion
  • 2 cups Italian Arborio rice
  • 1/2 cup dry white wine
  • 1 cup fresh green peas
  • Sea salt
  • 4 tablespoons green pea puree (recipe above)
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • Sherry vinegar
  • 8 large sea scallops
  • 2 tablespoons butter
  • Freshly squeezed lemon juice
  • Shaved Parmigiano-Reggiano
  • Pea shoots

Instructions

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