You are here: Home » Recipes » Smoked Gouda Green Pea Risotto Smoked Gouda Green Pea Risotto Recipe by Nancy Vienneau and Third Thursday Potluck Yield 10 servings The smoky gouda cheese imparts richness and keeps the texture of this pea risotto extra creamy. Teresa Blackburn PrintEmail This batch feeds a crowd—and leftovers can be formed into patties, dusted with flour, and pan-fried into delectable risotto cakes. Ingredients 3 cups water4 cups vegetable broth2 tablespoons butter1 medium onion, diced1 medium shallot, diced2 garlic cloves, minced1/2 teaspoon salt1/2 teaspoon white pepper3 1/2 cups arborio rice1 cup white wine3 cups early June peas (can use fresh shelled or frozen)2 cups shredded smoked Gouda cheese Instructions Combine water and vegetable broth in a saucepan. Bring to a simmer. Keep warm. Melt butter in a large saucepan. Add onions and shallots; sauté 2 minutes. Add garlic and sauté for another minute. Add salt and white pepper. Add rice, and stir until all the grains are coated. Cook 2 more minutes, allowing the grains to toast. Stir in white wine, a little at a time, until it is absorbed. Ladle in warm broth mixture, a few spoonfuls at a time. Stir until all liquid is absorbed. Continue adding broth mixture, about 1/2 cup at a time, cooking until absorbed before adding more liquid. Active cooking time is 30 minutes. After 20 minutes, add peas. During the last minutes of cooking, fold in the Gouda. Taste for seasonings, adjust, and serve.