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Mar 29, 2010 07:25 PM

Risotto with Frozen Peas?

Any one tried?

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  1. One of my favorites in risotto with frozen peas, mushrooms and coconut milk....

    1. All the time. Frozen peas are great. Sweeter than the so-called "fresh" English peas in pods in markets, unless you're getting ones that have just been picked from a farmers' market. They lose their sweetness so quickly. The frozen ones are flash-frozen within minutes after picking.
      I throw them in frozen and the heat of the dish defrosts and heats them through. That's all the cooking they need.

      1. I always keep a bag of frozen peas in the freezer. I am always throwing in a handful into something. Be sure to throw them in the last 5 minutes or so. not before.

        1. As others have said, frozen peas are probably the best frozen vegetable of all. You can almost never get the fresh variety of such high quality unless you grow them yourself and serve them within an hour of harvesting. I've not only tried it in risotto -- it's the only way I ever have peas in any dish period, except for the week or two they're ready in my garden.

          1. The main thing here is to not overcook them. When I use them in risotto, I add them at the last minute. I recently made an artichoke and pea risotto. IMO, one of the most wonderful spring meals!