Risotto with Peas: Extra Brothy, Extra Creamy Edition

risotto with peas for September, if this is wrong I don't want to be right

My heart is still in the summer. But I'm also a bit cold. It's a funny time of year, but one that's quite beautiful if you embrace the duality of it. So I made risotto with peas (risi e bisi), but I made a version that was a little extra brothy and hearty thanks to the carbonara treatment (eggs, pecorino, black pepper). And while peas are the ultimate spring food, 90% of us are enjoying frozen peas all year round anyways.

Peas are also having a bit of a moment in the spotlight. Well deserved if I do say so myself. It's about time we applaud these dinnertime heroes that are there for us and so easy and economical that we often forget how much nutrition is hiding right in front of us (fibre, protein, folate, polyphenols and flavanoids).

Ingredients

small piece guincale or pancetta, sliced into small chunks, optional

*note without a pork product to start you off you will need some olive oil*

1 medium leek, dark green tops removed, washed well and thinly sliced

1 medium zucchini, diced small

1 cup arborio rice

1/2 cup white wine  

chicken or veg stock, good quality (sorry, with so few ingredients, better quality ingredients will make a difference)

1 cup frozen peas

grated pecorino cheese, about 1 cup, of course you can use parmigiano instead, pecorino is a little saltier and punchier

1 egg, beaten

grated zest of 1 lemon 

 *note I'd actually double this egg mixture if I were making any more risotto, unless you're using extra large eggs

Directions

Sautee the guincale or pancetta in a high sided pan or medium sized pot with a bit of olive oil. If you're skipping the pork here, you will need more oil. The pork itself will release quite a bit. 

Remove it once it's crispy and set it aside for now. In the remaining oil in the pan, add the leeks and a pinch of salt. Cook down until they are nice and soft, but not dark and crispy. Add a splash of water or broth if necessary. Add the zucchini and another pinch of salt and continue to cook. The zucchini will release some moisture and should become quite soft. 

Add the rice next and let it toast in the flavourful oils in the pan. After about a minute, add the wine and let that reduce fully. You can, but don't have to make this like a traditional risotto. I added the broth in 2 or 3 additions instead of a ladle at a time. I didn't stir it constantly either, just enough so it wouldn't stick. Taste as you go for doneness and salt level.

When it's aaaalmost but not quite there, add the peas and some more broth and you guessed it, more salt. The peas really only need to reheat, so they should only take a few minutes to defrost and soften.

In a small separate bowl, combine the egg, pecorino, lemon zest, and a good bit of black pepper and mix well until it's thick. Add a small bit of broth to this mix to bring it up to temperature. Turn the risotto off the heat and add the egg-cheese mixture as well as the reserved guincale or pancetta. Stir it all together vigorously both to mix the egg well and prevent scrambling, and to break down the starches a bit and add to the creaminess. I like to serve this with an extra ladle full of broth so it's a bit brothier than your regular risotto (which should never ever be stiff by the way).

There's always room for extra cheese if you please.

every culture has a version of rice and peas, and ours is pretty good

-olivia