Pea pods, peas and a bunch of pea shoots with flowers.
I decided to use the glorious bunch of pea shoots and pods to make risotto for breakfast. I made it in the pressure cooker, primarily because I wanted to make peapod broth quickly.
Once in awhile arborio, carnaroli, jasmine, basmati or japonica will make it into the rice pot, but short grain brown rice is a staple in our household, and it is used in all rice dishes, from sushi to risotto. It has a different texture, but it's worth it. One cup of cooked brown rice has 3 grams of fiber, the same amount of white rice has only 1 gram.
Risi e Bisi with Pea Shoots
1 bunch of pea shoots with peapods
4 C water
1 t salt
1 T olive oil
3 green onions, sliced thinly
1 C short grain brown rice
1 lemon, zested and juiced
1 tsp dried mint leaves
1/4 - 1/2 C grated romano cheese (parmesan if you like)
Separate the peapods from the bunch of shoots. Shell the peas. Wash the pods and peas separately. Place the pods, water and salt in a pressure cooker. Bring up to pressure and let cook 15 minutes. Drain and reserve pea broth in a separate container.
Meanwhile, pick the tendrils and tender leaves from the tough pea vines. Wash and dry in a salad spinner. Place in a bowl with the peas and set aside.
Heat pressure cooker pot, and add olive oil. Sautee green onions until softened. Add 1 C short grain brown rice, and stir until coated with oil. Let the onions and rice cook for a minute, then add lemon juice to deglaze pan. Stir, scraping the pan with a wooden spoon to loosen all of the onion and rice. Add reserved pea broth and mint. Cover, bring up to pressure, place a flame tamer under the pot and let cook 20 minutes at full pressure. Turn off the heat and release the pressure. Quickly stir in peas and leaves, and re-cover the pot. Let stand a few minutes then check. If it seems a bit watery, cook off some of the liquid, stirring constantly.
Stir in the cheese. Garnish with lemon zest and cheese.
Next time I will make the pea broth in the pressure cooker, then make the risotto in the more traditional method, with hot stock and stirring all the way. This batch wasn't terrible, but the texture was more of congee (Chinese rice porridge) than risotto. The dish would definitely look prettier if made with a white arborio rice and maybe a pinch of saffron. I will save the pea flowers and a few tendrils to garnish the finished dish.
The Dish Bitch
1 quart pyrex measuring cup