GREEN RISOTTO w/PEAS

By BobD

Ingredients

• 1 bunch flat-leaf parsley, leaves only
• 1/4 cup fresh mint leaves
• 1/4 cup basil leaves
• 3 tablespoons unsalted butter
• 2 shallots, minced
• 1 1/2 cups arborio rice
• 5 to 6 cups hot chicken stock, preferably homemade
• Coarse salt and freshly ground pepper to taste
• 2 cups young peas
• 1/2 cup freshly grated Parmesan to taste.

Details

Servings 4

Preparation

Step 1

Bring one and a half cups water to boil. Simmer parsley leaves, mint and basil in water for five minutes. Drain, reserving liquid. Puree leaves in a food processor with three-fourths cup cooking liquid. Set aside.

Melt two tablespoons butter in a large skillet. Soften shallots in butter, stirring frequently. Add rice and saute, stirring, three to four minutes, until grains are well coated with butter, glistening and semi-translucent. Add a half-cup hot cooking liquid and simmer, stirring continually, until it has been absorbed.

Add remaining liquid and then stock, half a cup at a time, until rice is al dente but creamy. Season with salt and pepper and add peas just before rice is done. (Total cooking time should be about 16 to 18 minutes.)

Stir in herb puree, remaining butter and cheese. Correct seasoning and serve.