Name: Cilantro and Green Pea Risotto
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 serving(s)
Ingredients: ¼ cup (40 g) roasted pumpkin seeds; 1 cup (250 ml) vegetable oil; 1 ½ cups (55 g) cilantro leaves and stems, coarsely chopped; ½ cup (20 g) flat-leaf parsley, coarsely chopped; ¼ cup (20 g) Parmesan cheese, freshly grated; ¼ cup (10 g) chives, coarsely chopped; 2 cups (300 g) frozen green peas; ½ cup (125 ml) chicken broth; 1 small onion, chopped; 2 tbsp butter; 2 cups (420 g) arborio rice; 1 cup (250 ml) white wine; 5 cups (1.25 litre) hot chicken broth

Preparation

Cilantro Pesto

In a food processor, blend the pumpkin seeds. Add the remaining ingredients and purée until smooth. Use a spatula to scrape down the sides of the food processor as needed. Set aside.

Green Pea Purée

In a pot of salted boiling water, blanch the peas for 2 minutes. Drain and plunge into a bowl of ice water. Drain well.
In a food processor, purée the peas and broth until smooth. Strain through a sieve, pressing down with the back of a ladle. Compost the skins of the peas. Set aside.

Risotto

In the same pot over medium-high heat, soften the onion in the butter. Add the rice and cook for 1 minute, stirring to coat in the butter. Add the wine and let reduce until almost dry.
Over medium heat, add the hot chicken broth, about 1 cup (250 ml) at a time, stirring frequently until the liquid is completely absorbed before adding more broth. Season with salt and pepper. Cook 18 to 22 minutes or until the rice is al dente.
Stir in the pesto and pea purée. Adjust the seasoning.