Three Pea Risotto with Soppressata Roasted squash with tarragon Ingredients:
Rice English peas Snap peas Snow peas
Tarragon
Spring onion
Soppressata
Butter
1) Prepare the ingredients:
• Bring 3 cups lightly salted water to the boil on high.
• Wash and dry the fresh produce.
• Trim and discard the root of the onion. Thinly slice the white and light green. Discard the dark green.
• Dice the soppressata.
• Shuck the English peas; discard the pod.
• De-string the snap peas and snow peas. Cut them into bite-sized pieces.
• Pick and roughly chop the tarragon leaves. Discard the stem.
• Small dice the squash.
2) Start the risotto:
• In a medium pot, heat 2 teaspoons olive oil on medium-high until hot. Add the soppressata and the sliced onion and cook, stirring regularly, until onion is translucent and slightly softened, about 1 minute. Season with salt.
• Add the rice and stir until it is coated with oil and very slightly toasted, about 30 seconds.
• Add about 1/2 the boiling water and simmer, stirring occasionally, until water is absorbed. Add remaining boiling water and simmer until water is nearly absorbed and rice is tender. (If water is absorbed and rice is not tender, add water in 1/2 cup increments, cooking until absorbed, until rice is done to your liking.) 3) Saute the squash:
• While the risotto cooks, heat 2 teaspoons olive oil in a saute pan (nonstick if you have one) on medium-high until hot.
• Add diced squash, season with salt and pepper, and cook until slightly tender but not soft, and browned in spots, about 2 minutes. Add chopped tarragon and stir to combine. Remove from heat.
4) Finish the risotto:
• When water is nearly fully absorbed and rice is done to your liking (I like it still toothsome in the center), add the shucked English peas, the snap peas, and the snow peas and stir to combine.
• Remove the pan from the heat and add the butter. Stir to combine.
• Divide the cooked risotto between 2 dishes and top with the sautéed squash. Enjoy!