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3394 Brown Island Rd S
Salem, OR, 97302
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Recipe Blog

We want to help you enjoy ALL of the diversity of produce that can be grown in the Willamette Valley and strongly believe that most everyone can enjoy most every vegetable by finding the right preparation!

Pea and Pea Shoot Risotto

Jacob Bailey

From Katherine Deumling of Cook With What You Have

Risotto may seem like lots of work but if you’re in the kitchen anyway for half an hour before dinner than you might as well stir the rice occasionally. And it’s really pretty forgiving and pea risotto is one of my favorites. Pea shoots are a wonderful addition if you have them. You can also add bacon to this—a wonderful combo. Add two slices, cut into small dice to the onion at the beginning if you wish. If you use the bacon you should omit the lemon juice and zest.



  • 2 cups snap and/or snow peas, washed, strings removed and cut into ¾ -inch lengths
  • 2 cups pea shoots, washed and roughly chopped (optional)
  • 7 cups vegetable or chicken stock or veggie broth
  • 1 medium onion, finely chopped
  • 2 tablespoons olive oil
  • 2 cups arborio rice
  • 1/2 cup dry white wine (optional)
  • 1/2 cup freshly grated Parmesan cheese (or other grated, hard cheese)
  • 2 tablespoons butter
  • Freshly ground black pepper
  • 1 teaspoon lemon juice (optional)
  • 1/4 teaspoon lemon zest (optional)


In a saucepan bring a chicken or veggie stock of your choice to a boil and then turn down to barely a simmer. In a large sauté pan cook onion in oil over medium heat, stirring, until softened. Stir in rice, stirring until each grain is coated with oil and cook for 2 minutes. Add wine (if using) and cook, over medium-high heat, stirring, until wine is absorbed. Add about 3/4 cup simmering broth and cook over medium-high heat, stirring frequently, until broth is absorbed. Continue adding broth, about 3/4 cup at a time, cooking, stirring and letting each addition be absorbed before adding the next, until about half of broth has been added. Continue adding broth in the same manner until rice is tender and creamy looking but still al dente, about 18 minutes. About five minutes before the rice is tender stir in the peas and pea shoots and a cup of broth. Keep cooking and stirring until both rice and peas are tender. Italians cook peas a bit longer than we might or than you would in the fried rice above. They are better a bit softer in this dish so don’t feel you need to keep them crisp. Salt and pepper to taste. Add butter and parmesan and a little more broth (it should be quite soupy at this stage and much of the liquid will be absorbed as it rests before serving), mix well and remove pan from heat. Let rest for 5-10 minutes, covered, before serving. Serves 6