“If you’re looking to do a really great summertime dish with lots of fresh flavors, then I really recommend this pea and goat cheese risotto.”

This pea risotto recipe from Patrick Drake of Dinner With Drake takes only a handful of ingredients and some kitchen TLC to prepare. The peas add a lovely green color, making it a perfect dish to display on a bright summertime table.

THE RECIPE:

1 cup uncooked risotto rice
1 finely chopped onion
Half glass good white wine
2 Cloves of garlic
Oil
Butter
Vegetable Stock
Frozen Peas
2 tablespoons crumbled goat’s cheese
Salt and Pepper
Fresh Mint

Heat olive olive and butter in a pan over medium heat until the butter is melted. Add risotto rice, onion, and garlic, stirring to coat in the oil and butter mixture to soften the garlic and onion and toast the rice.

Cook until the rice is slightly translucent, then add white wine and allow the alcohol to bubble off, which should take about 15 seconds. Add vegetable stock slowly, two ladles at a time. Stir gently for about fifteen minutes. Risotto is cooked when it has reached al dente, or is soft on the outside and a little crunchy on the inside.

Add a few whole frozen peas to the risotto. Blend the rest of the peas with vegetable stock in a blender. Reduce heat to low, then stir in the pea mixture slowly.

Stir in a bit more butter and crumbled up goat’s cheese until blended, then remove from heat. Garnish with finely chopped fresh mint.

PROS:

The video is peppered with cheeky humor and is fun to watch.

CONS:

Patrick doesn’t give a lot of exact measurements for the ingredients, which may frustrate some less experienced cooks or other viewers who like to closely follow a recipe.

THE TAKEAWAY:

Fun, casual cooking and a richly decadent easy risotto.

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