Spring Pea Risotto Recipe

Ingredients

Main Ingredients

• 1 ½ cups fresh peas
• 2 tablespoons unsalted butter
• 1 large shallot, diced
• 2 cloves garlic, minced
• 1 cup arborio rice
• ½ cup white cooking wine
• 1 teaspoon fresh thyme
• 4 cups vegetable stock (substitute chicken stock or water)
• ½ cup parmesan cheese, shredded
• 1 tablespoon lemon zest
• 2 teaspoons lemon juice
• 1 tablespoon fresh mint (substitute other fresh herbs like basil)
• salt and pepper, to taste

Instructions

1. Bring a large pot of salted water to a rolling boil. Fill a large bowl with ice water and set aside. Drop the peas into the boiling water and blanch for 2 minutes. Immediately transfer the peas to the ice bath for about 20 seconds to stop cooking. Drain and set aside, ensuring peas remain crisp and bright green.
2. In a medium pot, heat your vegetable stock over medium heat until simmering. Remove from heat and keep warm.
3. In a large skillet or stockpot, melt the butter over medium heat. Add diced shallots and minced garlic, sautéing for about 5 minutes until soft and fragrant.
4. Add the arborio rice to the skillet and stir frequently for 2 minutes to toast the grains lightly.
5. Pour in the white cooking wine and stir to deglaze the pan, scraping up any browned bits from the bottom.
6. Add ½ cup of the warm vegetable stock along with the fresh thyme. Stir the risotto until the liquid is fully absorbed. Continue adding stock ½ cup at a time, stirring frequently, until the rice is cooked through and creamy, about 18-20 minutes in total.
7. Stir in the parmesan cheese, blanched peas, and lemon juice. Taste and season with salt and pepper as needed.
8. Garnish the risotto with fresh mint or other herbs and sprinkle lemon zest on top. Serve immediately while warm.

Notes

• This risotto is vegetarian, and you can make it vegan by omitting the parmesan cheese; it will still be creamy and delicious.
• Check the cooking instructions on your arborio rice and adjust the amount of stock as necessary, typically using a 1:4 ratio of rice to liquid.
• If you don’t have vegetable broth, you can substitute water, though the risotto will have a milder flavor.
• For an extra fresh presentation, add a handful of microgreens or additional fresh peas as garnish.