Sweet Pea Risotto Gratin

Last night for dinner I tried a Rachael Ray recipe that I got from my SIL for sweet pea risotto gratin.  I've been wanting to try it for a long time.  It's basically a risotto that you put a topping on and broil.  This was good.  We all liked it.  But the rice had a bite to it.  Not sure if it's from the ratios in the recipe or if I just rushed the cooking.  I've made risotto before and never had a problem with that.  Who knows.  Aside from the not quite fully cooked rice it was good...great flavor.  Definitely something to try again.  I'll just have to be careful to cook the rice slower next time.  It was missing the real creaminess of a regular risotto.  Hopefully it was just my error.  I'll have to try it again.  And I like the concept of the topping.  Maybe I'll try that with other risottos.  I personally would not call this a 30 minute meal.  But that's just me.  I think it was more like 45 min...trying to get all the ingredients prepped first so there wasn't a huge mess after rushing through chopping and cooking...plus plenty of pausing to take care of Rebecca and talk to Justin :)  Even with 45 min. I still didn't have enough time to cook the rice long enough.  I'll plan better next time.  I made about 3/4 of a recipe (but I still used all of the peas).  And there is a ton left!  I may have to serve it for another meal...or freeze some.

Sweet Pea Risotto Gratin

One 10-ounce package frozen baby peas, thawed

6 cups chicken broth
5 tablespoons unsalted butter
1 medium yellow onion, finely chopped
1 pound arborio rice (this equals about 2 1/2 cups)
1 cup Parmigiano-Reggiano, freshly grated
Salt and freshly ground pepper
1/4 cup plain dry bread crumbs

Puree half of the peas in a food processor and set aside with the whole peas.

In a saucepan, heat the chicken broth and keep warm. Grease a 2-quart casserole and set aside.

In a large saucepan, heat 3 tablespoons of the butter over medium heat. Stir in the onion and cook until translucent, about 4 minutes. Add the rice and stir well to coat the grains with butter. Add 1 cup of the chicken broth to the rice, lower the heat slightly and stir until the broth is absorbed. Continue adding broth in 1/2 cup increments, letting the rice absorb the liquid (about 3 minutes) after each addition, and stirring almost constantly, until the rice is cooked, 20 to 25 minutes. The finished rice will be creamy but still firm to the bite.

A few minutes before the risotto is done, stir in the pureed and whole peas. Turn on the broiler.

Remove the cooked rice from the heat and stir in the remaining 2 tablespoons of butter and 3/4 cup of grated Parmigiano-Reggiano. Season with salt and pepper. Stir the remaining 1/4 cup of grated cheese and the bread crumbs together. Transfer the risotto to the prepared casserole dish and top with the bread crumb mixture. Place the dish under the broiler about 6 inches from the heat source and broil for about 2 minutes, or until the top is golden. Serve immediately.