Risi e bisi coi baccelli - Fresh pea risotto with pea pod broth

Peas are a precious crop for me, I don't like to buy big bags of frozen peas like everyone seems to do in New Zealand (and other countries), it makes them feel 'cheap' and 'common' and an everyday boring side veggie... In fact I think that in so many years of blogging I have posted only one recipe using frozen peas and it is here (cooked with some foraged onion weeds - so the point of that recipe was to have a very low cost dish).

I like my fresh peas and I like them to be the main player in a dish, like for risi e bisi, a traditional risotto dish from Veneto, Italy. And the best part of growing them? Is to keep the pods, and as I am a NO-FOOD-WASTE advocate, to use them to make stock, which will be the base of the risotto. So shell the peas and keep the pods, wash them well and place them in a pot with water (I used about 1.2 litres of water for a basket of peas) and rock salt and simmer for at least one hour. You can also add a little parsley or celery leaves to the stock, but not too much as they have very strong flavour. Filter the stock and keep hot. You can also cut the pods into tiny strips and add them to the risotto, but I just gave them to some hungry visiting chickens (big mistake, they are always around my house now!!).



To prepare the risotto chop an onion and saute with butter, plenty of butter! Butter should still be bubbling when you add the rice (I used arborio). Stir until the rice is hot then add the peas.





Stir again and then start adding the stock, little by little. If you use a good casserole you can cover the risotto from time to time and let is absorb the liquid, otherwise keep stirring and adding stock until the risotto is ready.

Towards the end test for salt and add a little pepper if you like. Serve with plenty of Parmigiano Reggiano.

Photos and Recipes by Alessandra Zecchini ©

Pea, onion weed and feta dip, and butter peas with onion weed, again!

Spring recipe for New Zealand! Personally I find frozen peas a bit boring, but I love the colour, plus the frozen ones are so cheap, and if you add some onion weeds, which are free, and a little butter and salt, you have a quick and delicious side veggie. Plus you can use the leftovers to make a low cost dip just by adding a little feta. 

For the peas, just clean and chop the onion weed (bulbs, stem and leaves, leave the flowers aside for decorations, they can be eaten too!). Melt a dollop of butter and add the chopped onion weeds, then add the frozen peas (don't boil the first, it is not necessary) and a little salt. Stir, cover and simmer (add a tiny bit of water when needed, but never too much). Enjoy!! 

With the leftover peas, just blend them with some feta and some of the brine from the feta (if you feta has no brine use a little water). Add more raw onion weed if you like a stronger taste. Super yummy on bread and crostini, with chips, eggs, salads or as a spread.

And now a photo of my cat Nikita

And of my garden! Happy weekend!

Photos and Recipes by Alessandra Zecchini ©