This risotto-like combo of rice and peas is made with a very cool technique that infuses the dish with one of the great tastes of spring. Source: EatingWell Magazine, March 2020

Mauro Stoppa
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Shell peas, reserving the pods. Place the pods, yellow onion and water in a large pot. Bring to a simmer. Reduce heat to maintain a simmer and cook for 25 minutes. Pour the broth through a strainer into a large saucepan (discard the solids). You should have 6 cups. Keep the broth hot over low heat.

    Advertisement
  • Combine passito (or other dessert wine and raisins in a medium bowl. Set aside.

  • Heat oil in a large skillet over medium heat. Add white onion and cook, stirring often, until lightly browned, about 4 minutes. Add the shelled peas and cook for 1 minute. Cover and cook until the peas are tender, about 3 minutes more. Add rice and stir to coat with oil. Add dry white wine and cook, stirring, until evaporated, about 15 seconds. Add 1/2 cup of the reserved pea broth and cook over medium-low heat, stirring frequently, until most of the liquid has been absorbed. Continue to cook, adding the hot broth 1/2 cup at a time and stirring frequently after each addition, until most of the liquid is absorbed. The risotto is done when you've used all the hot liquid and the rice is creamy and just tender, 25 to 35 minutes total.

  • Stir in the reserved raisins and wine; season with salt and white pepper.

Nutrition Facts

221 calories; 3.7 g total fat; 0.5 g saturated fat; 373 mg sodium. 160 mg potassium; 39.3 g carbohydrates; 3.2 g fiber; 7 g sugar; 4.5 g protein; 277 IU vitamin a iu; 15 mg vitamin c; 26 mcg folate; 21 mg calcium; 1 mg iron; 18 mg magnesium;