Risotto with peas and green apple

Risotto with Peas and Green Apple

Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Servings: 4

Risotto is a classic dish that combines creamy rice with various ingredients, transforming it into an unforgettable culinary experience. This recipe for risotto with peas and green apple brings an interesting and fresh twist, thanks to the sweet-sour combination of apples and peas. It is a simple recipe, perfect for a family dinner or a quick yet elegant lunch.

Ingredients

- 300 g Arborio rice (or another type of risotto rice)
- 2 ripe green apples
- 300 g frozen peas or 1 can of canned peas
- 1 medium onion
- 1 vegetable stock cube
- 1/5 cup (approximately 50 ml) dry white wine
- 30 g butter
- 2 tablespoons grated Parmesan
- Salt and pepper, to taste

A Brief History of Risotto

Risotto originates from Italy, specifically from the Lombardy region, where it was created to make the most of the rice grown in this area. Over the years, it has become a symbol of Italian cuisine, with endless variations that include local ingredients. In this case, the combination of peas and green apple provides a pleasant contrast between the natural sweetness of the apples and the freshness of the peas, resulting in a light yet satisfying dish.

Step by Step

1. Preparing the broth: In a pot, bring approximately 1 liter of water to a boil and add the vegetable stock cube. Stir well until the cube is completely dissolved. This will be the base for the risotto and will give your dish a wonderful flavor.

2. Preparing the vegetables: While the broth is boiling, peel the onion and chop it into small cubes. This will add a flavorful base to the risotto. Also, peel the apples, making sure to remove the seeds, and cut them into cubes similar in size to the onion for even cooking.

3. Sautéing the ingredients: In a deep skillet, heat a little olive oil or butter over medium heat. Add the chopped onion and sauté for 2-3 minutes until it becomes translucent. Then, add the apple cubes. Cook them together for another 2-3 minutes, stirring occasionally to allow the apples to release their aroma.

4. Adding the peas: Once the apples have started to soften, add the frozen or canned peas. Stir well and let cook for 5 minutes until the peas are soft but still retain a crunchy texture.

5. Incorporating the rice: Add the Arborio rice and stir well to coat it with the flavored oil from the vegetables. Let it sauté for 1-2 minutes until it becomes slightly translucent.

6. Deglazing with wine: Pour the white wine into the skillet and stir constantly. Allow the wine to evaporate completely so that the flavors remain concentrated in the risotto.

7. Cooking the risotto: Start adding the hot vegetable broth gradually, one ladle at a time, stirring constantly. Wait for the rice to absorb the liquid before adding the next ladle. Continue this process for 18-20 minutes, or until the rice becomes creamy and al dente.

8. Finishing the dish: Once the rice is cooked, remove the skillet from the heat and add the butter and grated Parmesan. Stir vigorously until the butter melts completely and incorporates into the risotto, giving it a velvety texture.

9. Serving: Taste and season with salt and pepper, as desired. Serve the risotto warm, sprinkled with a few Parmesan flakes and possibly a few fresh mint or basil leaves for an extra touch of flavor.

Practical Tips

- Choosing the rice: Arborio rice is ideal for risotto due to its high starch content, which provides creaminess. You can also use Carnaroli or Vialone Nano, but avoid long-grain rice, which will not give the same texture.
- The wine: Use a quality white wine that you would be willing to drink. This will influence the final flavor of the dish.
- Variations: You can experiment by adding other vegetables, such as carrots or zucchini, or even herbs like thyme or rosemary to personalize your risotto.

Frequently Asked Questions

- Can I use fresh peas instead of frozen?
Yes, fresh peas can be used, but make sure to cook them a bit longer to soften properly.
- How can I make the risotto more filling?
You can add proteins, such as chicken or shrimp, which can be easily cooked at the same time as the rice.
- How long can I keep the risotto?
Risotto is best served immediately after cooking, but it can be stored in the refrigerator for 1-2 days. Reheat by adding a bit of broth or water to rehydrate it.

Delicious Pairings

Risotto with peas and green apple pairs perfectly with a dry white wine, such as Sauvignon Blanc or a young Chardonnay. Additionally, for a light dessert, I suggest a fresh fruit salad or a lemon sorbet to balance the flavors of the main dish.

In conclusion, this risotto with peas and green apple is not just a simple recipe but a culinary experience that will surely impress anyone. Try it and enjoy the perfect combination of creamy textures and fresh flavors that will delight your taste buds. Enjoy your meal!