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Carte Blanche

Spring Pea Risotto with Parmesan and Mint

Carte Blanche UV Vineyard Chardonnay

2022 UV Vineyard Chardonnay

ACQUIRE

The creamy risotto matches the Chardonnay’s mouth feel, while the sweetness of peas and freshness of mint enhance its brightness.

Ingredients

  • 1 cup Arborio rice
  • 4 cups chicken or vegetable broth
  • 1 small onion, finely chopped
  • ½ cup dry white wine – not the Carte Blanche Chardonnay
  • 1 cup fresh or frozen peas
  • ½ cup grated Parmesan cheese
  • 1 tbsp butter
  • 1 tbsp chopped fresh mint
  • Salt and pepper to taste

Method

  1. Sauté onion in butter until soft and translucent. Add rice and toast for 1-2 minutes until aromatic.
  2. Deglaze with white wine, then gradually add broth, stirring constantly.
  3. When rice is tender, stir in peas, Parmesan, and mint. Season to taste and serve warm.
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Carte Blanche - Napa Valley
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