Green-Chickpea Risotto Recipe By Chef Eric Korsh

Ingredients

• 2 cups shelled and blanched fresh chickpeas, divided (about 1 pound)
• 2 cups arborio rice
• 3 tablespoons unsalted butter, divided
• 2 cups dry white wine
• 1½ quarts vegetable stock
• 1 cup blanched English peas
• ½ cup grated Parmigiano-Reggiano
• Salt and freshly ground pepper

Directions

1. In a food processor, puree 1 cup of the blanched chickpeas until smooth. Set aside.
2. In a medium saucepan set over medium-high heat, combine the rice and 1 tablespoon of the butter and cook until starch begins to form on the bottom of the pot, about 5 minutes. Stir in the wine and continue to cook until the wine has almost disappeared, about 5 minutes. Add the vegetable stock gradually, stirring frequently and allowing each addition of liquid to be absorbed before adding more, until the rice is al dente and the risotto is neither stiff or soupy, about 25 to 30 minutes.
3. Fold in the English peas, the remaining 1 cup of blanched chickpeas, the chickpea puree, cheese and the remaining 2 tablespoons of butter. Season with salt and pepper and serve immediately.