Image by JCarrot

This bright green risotto is the perfect compliment to the first of the season salmon. The peas are sweet and delicious.

2 cups shelled English peas

Forwarding the News

Thoughtful, balanced reporting from the Forward and around the web, bringing you updated news and analysis each day.

Terms(Required)

I agree to the Forward's Terms of Service and Privacy Policy

Email(Required)

½ cup heavy cream

Olive oil

2 cups vegetable stock or water

1 Shallot, peeled and chopped finely

1 cup Arborio rice

½ cup white wine

½ cup heavy cream for the risotto

¼ cup chopped flat leaf parsley

1 teaspoon chopped thyme

1 teaspoon chopped mint

1.Bring a medium saucepan of water to a boil. Cook the English peas until they are cooked through (about 8 minutes). Place the cooked peas in a bowl of ice water to stop the cooking process and keep the peas green.

2.Drain the peas and place in a medium mixing bowl. Puree the peas in a blender of with an immersion blender with the heavy cream Salt and pepper to taste.

3.Place a medium sauce pan over medium high heat and bring the vegetable stock to a simmer.

4.Place a medium sauté pan over medium heat. Lightly coat the bottom of the pan with olive oil. Add the shallot and sweat for several minutes until the shallot is very soft but not browned. Add the Arborio rice and stir until each grain of rice is coated with the olive oil. Add the white wine.

5.Increase the heat and allow the wine to simmer for several minutes. Add the hot stock or water into the rice by ladlefuls. Stir with each addition of stock before adding another. Continue until the liquid is completely added to the rice and the rice is soft and creamy but remains al dente.

6.Stir in the remaining heavy cream. Remove from the heat and stir in the pea puree. Adjust seasoning and sprinkle with herbs and Parmesan cheese, if desired.

Recipe courtesy of Chef Laura Frankel

The Forward is free to read, but it isn’t free to produce

I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward.

Now more than ever, American Jews need independent news they can trust, with reporting driven by truth, not ideology. We serve you, not any ideological agenda.

At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and polarized discourse.

Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.

This is a great time to support independent Jewish journalism you rely on. Make a gift today!

—  Rachel Fishman Feddersen, Publisher and CEO

Support our mission to tell the Jewish story fully and fairly.

$90 $180

$360

Other amount