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  • Writer's pictureelham hazfi

Pea Risotto with Orange slices

#Pea #risotto with #orange slices

I like a uniqueness of this dish which somehow connects winter and spring. The peas and green fresh pea shoots are springy and the oranges brings the freshness of citrus notes we have in winter.

For this recipe you need to roast orange slices to have a crunchy and sweet taste of it. Adding white wine while cooking the rice will get you a fine combination of taste and aroma.


  • 2 tsp olive oil

  • 1 orange thinly sliced

  • 5 cups vegetable broth

  • 3 Tbsp vegetable oil or unsalted butter

  • 1 cup sliced shallots

  • 1 1/2 cup Arborio rice

  • 1/2 cup dry white wine (not sweet)

  • 2 cups fresh peas

  • 1 cup grated parmesan cheese

  • salt and freshly ground pepper

  • 2 cups pea shoots


  1. on a baking sheet layer the orange slices and drizzle with olive oil and roast at 400 F for 15 min.

  2. In a heavy sauce pan add the oil or butter and saute the shallots until soft but not browned about 3 min. add the rice and stir for 1 min.

  3. Add the white wine to rice and cook until the liquid is absorbed, 1 min.

  4. Gradually add the vegetable broth, stirring constantly. Its better to add 1/2 cup each time and stir until broth is absorbed then add another 1/2 cup until the rice is tender about 18 min. After 10 minutes of cooking rice add the peas and let them cook for the rest of 8 minutes.

  5. When the rice and peas are cooked, remove the pot from the heat and stir in the cheese. Season with salt and pepper. Divide the risotto among 4 plates and garnish with roasted orange pieces and pea shoots.




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