Spring peas in their pods are so delicious. The pods are crisp and sweet and the peas are delicate and so tasty. I decided to combine them with some scallions and a bunch of spinach that were also in the share to make a Spring Risotto.
The quality of the broth you use to cook the rice has a huge flavor impact here, so consider making your own, or buy quality organic broth.
2 tsp organic olive oil
handful of scallions chopped
1 bunch fresh spinach, chopped
2 cups or so of fresh peas in their pods, cut into pieces (some peas will fall out, this is fine)
6 cups or so of vegetable broth (see directions elsewhere on this blog to make your own)
1 cup arboreo rice
Parmesan cheese, grated
Salt & Pepper
Fresh basil & Oregano if you have them
White wine (optional) - you can mix it into the broth or use it in place of one of the cups of liquid while cooking the rice.
Heat the vegetable broth to just before boiling, then set on low to keep it warm
Heat the oil in a large, heavy skillet
add the scallions and saute briefly (3-4 min)
add the rice and saute for 2 minutes
add 1 cup of warm broth and cook, stirring, until it is absorbed (about 5 min)
Add the rest of the warm broth, one cup at a time, stirring after each addition until the broth is absorbed.
By the time you are ready to add the last cup of broth, the rice should be near tender.
Add the peas & pods, and spinach with the last cup of broth and cook until they are crisp-tender and the rice is just right.
Stir in 1/4 - 1/2 cup Parmesan cheese, a handful of chopped herbs, and salt & pepper (freshly ground if possible) to taste.