Makes 8 servings
Prep: 26 minutes
Cook: 47 minutes
Ingredients:
1 bunch green onions
1 tablespoon olive oil
1 shallot, minced
1 teaspoon minced garlic
1⁄2 cup dry white wine
2 cups arborio rice
4 cups vegetable or chicken broth
1⁄4 cup butter, cut into pieces
2 cups fresh or frozen petite english peas
2 cups pea vine leaves
1⁄4 cup freshly grated ParmigianoReggiano cheese
1⁄4 cup chopped fresh parsley
1⁄2 teaspoon salt
1⁄2 teaspoon freshly ground pepper
Procedure:
1. Place green onions on a lightly greased rimmed baking sheet. Bake at 425° for 13 to 15 minutes. Chop onions, and set aside.
2. Heat oil in a saucepan over medium-high heat; add shallot and garlic, and sauté 30 seconds. stir in wine; cook, stirring constantly, 4 minutes or until wine is almost evaporated.
3. Add rice. cook, stirring constantly, 1 minute. reduce heat to medium; add 1⁄2 cup broth. cook, stirring constantly, until broth is absorbed. repeat procedure with remaining broth, 1⁄2 cup at a time. (total cooking time is about 22 minutes.)
4. Stir in remaining ingredients.
Recipe Author: Chef Maria Hines
Photo By: Chef Maria Hines/Tilth Restaurant
Restaurant: Tilth Restaurant, 1411 N 45th St Seattle, WA, USA
Source: http://s3images.coroflot.com/user_files/individual_files/321977_PTegqox9cCt0OgGr3iTclnnGQ.pdf