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Instructions Checklist
  • In a saucepan, warm the chicken stock.In another saucepan, bring 2 inches of water to boil. Salt the water, add the peas and boil for 3 minutes; drain.

  • In a food processor, pulse the parsley, mint, cheese, tarragon, pistachios, garlic, lime (or lemon) zest, lime (or lemon) juice and half the peas; season with salt and pepper. Pour in about 4-6 tbsp. EVOO and pulse into a thick pesto.

  • Meanwhile, in a large, deep saucepan, heat the remaining EVOO over medium-high heat. Add the pancetta (or prosciutto) and cook, stirring, for 2 minutes. Add the shallots (or onion) and cook, stirring, for 2 minutes. Stir in the rice to coat for 1 minute. Stir in the wine and cook to evaporate, about 2 minutes. Ladle in the warm stock a few ladlefuls at a time, stirring to develop the starch and waiting until all the liquid is absorbed before adding more. This dish will take exactly 18 minutes from the first addition of stock.

  • During the last minute of cooking, stir in the butter, pesto and remaining whole peas.