Pea Risotto with Seared Duck Breast


Pea Risotto Ingredients:

  • 2 tablespoon unsalted butter
  • 2 tablespoon organic coconut oil
  • ¼ cup diced yellow or white onion (1/4 of a medium sized onion)
  • Pinch of kosher salt
  • ¾ cup white wine
  • 1½ cup Arborio rice (risotto rice)
  • 4 cups vegetable stock
  • 1 cup mashed peas
  • ½ cup half and half
  • ¼ cup finely grated Parmesan cheese
Risotto Instructions:
  1. In a medium saucepan over medium heat add butter and coconut oil.
  2. When butter is melted add onion, pinch of salt and stir until onion is translucent, about 3-4 minutes.
  3. Add rice and stir to coat with butter.
  4. Add wine ¼ cup at a time stirring continually, allow a minute in between adds.
  5. Add mashed peas and start adding stock ¼ cup at a time, stirring continually. The liquid should only be bubbling along edges of pan. Lower heat if you see bubbles in middle of pan.
  7. Once all stock is gone, your rice should be creamy in texture.
  8. Lower heat and add half and half slowly while you stir.
  9. Remove from heat and serve.

Pan seared duck breast:

  1. score the duck skin and sprinkle with coarse sea salt
  2. let it rest for 15 min
  3. pat the duck breast dry with paper towel
  4. now sear on medium high heat for 7 minutes on each side
  5. let the breast rest for 10 minutes before slicing
  6. Drizzle with balsamic reduction (can be bought at any grocery store)



One thought on “Pea Risotto with Seared Duck Breast

  1. Pingback: Duck Breast with Red Wine Reduction | Eat. Pray. DIY

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