Rice > Risottos

Borage and Pea Risotto Recipe

Ingredients with Measurements:
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1/2 cup white wine
- 1/2 onion, finely chopped
- 2 garlic cloves, minced
- 1 cup fresh or frozen peas
- 1/2 cup borage leaves, chopped
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- Salt and pepper to taste

Special equipment needed:
- Large saucepan
- Wooden spoon
- Ladle
- Grater

Step-by-step instructions:

1. In a large saucepan, heat the vegetable broth over medium heat until it simmers.

2. In another saucepan, melt the butter over medium heat. Add the onion and garlic and sauté until translucent.

3. Add the Arborio rice to the onion and garlic mixture and stir until the rice is coated with butter.

4. Pour in the white wine and stir until it is absorbed by the rice.

5. Add a ladleful of the simmering vegetable broth to the rice and stir until the broth is absorbed. Repeat this process, one ladleful at a time, until the rice is cooked al dente.

6. Add the peas and borage leaves to the risotto and stir until they are heated through.

7. Remove the risotto from the heat and stir in the grated Parmesan cheese.

8. Season with salt and pepper to taste.


Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings

Nutritional information:
Calories per serving: 300
Fat: 9g
Carbohydrates: 45g
Protein: 10g
Fiber: 3g

Substitutions for ingredients:
- Arborio rice can be substituted with Carnaroli or Vialone Nano rice.
- Vegetable broth can be substituted with chicken broth or water.
- Borage leaves can be substituted with spinach or arugula.

Variations:
- Add cooked shrimp or chicken to the risotto for a protein boost.
- Substitute the peas with asparagus or green beans.
- Add a splash of lemon juice for a tangy flavor.

Tips and tricks:
- Stir the risotto constantly to prevent it from sticking to the bottom of the pan.
- Use a good quality Parmesan cheese for the best flavor.
- Add the peas and borage leaves at the end of the cooking process to prevent them from becoming mushy.

Storage instructions:
Refrigerate any leftover risotto in an airtight container for up to 3 days.

Reheating instructions:
Reheat the risotto in a saucepan over low heat, stirring occasionally, until heated through.

Presentation ideas:
Serve the risotto in individual bowls garnished with a sprig of borage leaves.

Garnishes:
- Borage flowers
- Lemon zest
- Chopped parsley

Pairings:
- A crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
- A side salad of mixed greens with a light vinaigrette.

Suggested side dishes:
- Grilled vegetables
- Garlic bread

Troubleshooting advice:
- If the risotto is too dry, add more broth or water.
- If the risotto is too wet, cook it for a few more minutes until the liquid is absorbed.

Food safety advice:
- Make sure the rice is cooked to an internal temperature of 165°F to prevent foodborne illness.

Food history:
- Risotto is a traditional Italian dish that originated in the northern region of Lombardy.

Flavor profiles:
- Creamy, savory, and slightly sweet.

Serving suggestions:
- Serve the risotto as a main course for a vegetarian meal or as a side dish for a meat or fish dish.

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Region: Italian

Taste: Creamy, Savory, Earthy, Herbal, Nutty