Two Cheese Risotto with Sugar Snaps

Fresh, crunchy sugar snap peas are a crisp counterpoint to the rich flavor and deeply creamy texture of the two cheese risotto. The sugar snaps are cooked for a few minutes to enhance their texture and bring out their vibrant color.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Melt the butter, add the onion and saute until tender and translucent.

Step 2

Add the rice toast it by stirring it until you see white spots on the grains.

Step 3

Deglaze the pan with wine and stir until the wine is fully absorbed.

Step 4

Add 1/2 cup of heated stock and stir until fully absorbed. Continue adding stock only after each cup is absorbed. Keep the rice at a medium simmer for the entire cooking process.

Step 5

Clean the sugar snaps by trimming the pointed end of each pod with a sharp knife and remove the string that runs along the side of the pod. You may not get every string of every pod and that’s OK.

Step 6

Cook the sugar snaps in water with salt for 2 minutes.

Step 7

Continue adding the heated stock in small increments until the rice is al dente (tender but slightly firm in the center) and the mixture is creamy with a consistency of thick porridge.

Step 8

Add the Pecorino Romano cheese (not Parmigiano reggiano), ricotta, butter and season with salt and pepper. If the risotto is too thick add a little bit of stock.

Step 9

Place the sugar peas on top of the risotto or cut in half and mix with the risotto. Garnish with fresh basil.

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