Pea Risotto with Squashy Souffle

Pea Risotto with Squashy Souffle

by 4 people

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Makes: 4 servings

Prep: 55 mins

Bake: 45 mins

  • 2 1/2 cups chicken or vegetable broth
  • 1 stick  (4 oz.) butter
  • 1 large shallot, finely chopped
  • 1 1/4 cups arborio rice
  • 1 lemon, finely zested
  • 2 teaspoons chopped fresh thyme
  • 2 1/2 cups frated parmesan
  • 1 cup frozen petite peas, thawed
  • Salt and pepper
  • 1/2 cup flour
  • 1 1/4 cups whole milk
  • 2 packages  (10 oz. each) frozen pureed winter squash, thawed
  • 4 eggs, separated
  1. In a medium saucepan, bring the broth and 2 1/2 cups water to a low simmer; cover.
  2. Grease a 9-inch square baking dish. In a saucepan, melt 2 tbsp. butter over medium heat. Add the shallot and cook until softened, 3 minutes Stir in the rice and 1/2 cup of the broth mixture, stirring constantly until the liquid is mostly absorbed. Continue adding the broth in 1/2-cup increments, stirring until nearly absorbed before adding more, and adjusting the heat to maintain a simmer, for about 20 minutes total. Stir in the lemon zest and 1 tsp. thyme. If the rice is still firm, stir in more broth and cook longer.
  3. Remove the pan from the heat and stir in 2 tbsp. butter, 1/2 cup cheese and the peas; season with salt and pepper. Spread the mixture evenly into the prepared baking dish, then refrigerate until cold (up to 1 day).
  4. Preheat the oven to 375 degrees . In a medium saucepan, melt the remaining 4 tbsp. butter over medium-low heat. Whisk in the flour for 2 minutes. Whisk in half of the milk until smooth, then gradually whisk in the rest to make a thick sauce; cook, stirring, for 1 minutes. Whisk in half of the squash puree and remove from the heat.
  5. Whisk the egg yolks into the remaining squash puree, then stir into the sauce with the remaining 1 tsp. thyme, 2 cups cheese and 1/4 tsp. each salt and pepper.
  6. Using an electric mixer, beat the egg whites with a pinch of salt just until soft peaks form. Gently fold the whites into the squash mixture until no white streaks remain; spread evenly onto the cold risotto. Bake until the top is golden-brown and the souffle is cooked through, 45 minutes. Let sit loosely covered with foil for 15 minutes before serving.