Green Pea and Potato Risotto

by Foody

Alice Waters wrote in "The Art of Simple Food" that the Risotto will only be as good as the broth used to make it. I used a strongly flavored hen broth for this one, hence I cut the added salt. Adding the wine first and reducing it softens the sting of the alcohol. I had on hand Chinese Shiaoxing cooking wine -- a happy accident. I always use shallots instead of onions since discovering that cutting out onions eliminated my migraines. Butter with lactic acid and sheeps milk Romano makes this "creamy" risotto lactose-free. The peas keep their bright color, flavor, and crunch if stirred in at the end.


  • 3 c chicken or veg broth, simmering
  • 2 tbs grated shallot
  • 1/4 c white wine
  • 1/4 c pancetta small cube
  • 1 yellow potato small cube
  • 1 tbs butter
  • 1 tbs olive oil
  • 1/4 c grated Romano cheese
  • defrost handful green peas in water
  • 1 c arborio rice


  • Saute shallot a few minutes in the olive oil in a heavy bottomed pressure cooker. Add the pancetta and cook a minute more.
  • Toast the rice to coat, stirring, till it looses a bit of its opacity. Salt and pepper it.
  • Add the wine and stirring, reduce till the pot is not quite dry.
  • Add the potato cubes and 1 cup of hot broth. Stir and reduce again.
  • Add the remaining 2 cups of broth, cover the pressure cooker and time for 7 minutes.
  • Quick-release pressure and carefully open the lid. (Strain and) stir in peas, butter, and cheese.
  • Serve extra Romano cheese for diners to add -- or not.