Saturday, January 18, 2014

Leftover Peas: A Triple Threat (Couscous, Purée, Risotto)

Ina Garten's Couscous with Peas and Mint: 3.5 stars

Sometimes you make couscous for 15 people (Ina Garten's "Couscous with Peas and Mint" from her Foolpoof: Recipes You Can Trust) and convince yourself that you need to double the recipe. Then you find that it probably wasn't necessary to buy TWO bags of frozen peas. Now you find yourself staring at a whole lot of leftover defrosted peas. What to do?

Here's one idea! How about lamb sausage (more specifically, lamb-apricot sausage from Savenor's) with a mint-pea purée? (It is winter, so I used this recipe for the purée and left off the pea shoots, etc). Do remember that a little bit of fresh mint goes a long way, so you may want to adjust the amounts depending on your preferred pea-taste to mint-taste ratio.

 Serious Eats' "Lamb Sausage with Pea Purée": 4 stars

But one can only make/eat so much mint-pea purée. I was excited to try Food52's Peas Porridge Hot recipe until I discovered I only had "quick-cooking-but-not-instant" steel cut oats. So, I threw together this simple risotto for lunch, and finally used up the rest of the peas!
Peas Risotto Hot

2 tablespoons unsalted butter
2 tablespoons olive oil
2 large chopped shallots (of course)
1 cup arborio rice
3 cups heated chicken stock (you may need more, depending on your preferred consistency)
1/2 cup grated parmigiano reggiano
1 to 2 cups frozen peas (defrosted)--yes, fresh are better if they are seasonal
1/8 cup heavy cream
freshly ground pepper
prosciutto (4 slices, shredded)--optional

In a medium saucepan or heavy-bottomed dutch oven, melt the butter and oil over medium heat.
Add the chopped shallots and cook until translucent (3-5 minutes).
Add the arborio rice and coat all the grains with the butter/oil mixture.

Add the heated stock 1/2 cup at a time. Wait for the liquid to be absorbed before adding the next 1/2 cup. (You may be able to add more at a time, so watch it carefully to gauge the rate of liquid absorption). Be sure to stir from the bottom (I like using a bamboo spatula) to prevent the rice from sticking. The adding-liquid process will probably take about 20-25 minutes.

When you have used all the stock, the rice should have a bit of a bite, but also a creamy consistency.

Add the peas, and remove from heat. Stir in the cheese and cream, and add pepper to taste.  Add the shredded prosciutto at the very last minute, stir and serve.