Name: Spring Pea Risotto: 7 Tips for a Delightful Dish
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 4 cups vegetable broth (or chicken stock), warmed; 3 tablespoons olive oil, divided; 2 shallots, diced (or substitute with 1 leek or 1 white onion); 2 garlic cloves, chopped; 1 cup Arborio rice; 1/2 cup dry white wine (or substitute with water and 1 teaspoon lemon juice); 2 cups fresh or frozen peas, blanched; 1/2 cup grated Pecorino cheese (or Parmesan cheese); Zest of 1 lemon; Salt and pepper, to taste; 1/4 cup fresh mint, chopped; Drizzle of truffle oil (optional); Optional: Aleppo chili flakes, microgreens, sautéed mushrooms, pan-seared fish or scallops

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Spring Pea Risotto is a creamy, vibrant dish that celebrates the fresh flavors of spring. With sweet peas, refreshing mint, and a tangy lemon zest, this dish is both light and satisfying. Perfect as a vegetarian main course or a side dish, it’s a delightful way to enjoy seasonal produce. Let’s explore how to whip up this delicious meal in just 30 minutes.

Why You’ll Love This Spring Pea Risotto

This Spring Pea Risotto Recipe is not just quick to make; it’s also bursting with flavor. Here are some reasons to love it:

Quick and easy to prepare in under 30 minutes.
Utilizes fresh, seasonal ingredients for maximum flavor.
Perfect for a vegetarian diet, making it a healthy choice.
Rich and creamy, thanks to Arborio rice and cheese.
Can be customized with your favorite spring vegetables.
A delightful balance of sweetness from the peas and brightness from the lemon zest.

Ingredients for Spring Pea Risotto

Gather these items to create your delicious dish:

4 cups vegetable broth (or chicken stock), warmed
3 tablespoons olive oil, divided
2 shallots, diced (or substitute with 1 leek or 1 white onion)
2 garlic cloves, chopped
1 cup Arborio rice
1/2 cup dry white wine (or substitute with water and 1 teaspoon lemon juice)
2 cups fresh or frozen peas, blanched
1/2 cup grated Pecorino cheese (or Parmesan cheese)
Zest of 1 lemon
Salt and pepper, to taste
1/4 cup fresh mint, chopped
Drizzle of truffle oil (optional)
Optional: Aleppo chili flakes, microgreens, sautéed mushrooms, pan-seared fish or scallops

How to Make Spring Pea Risotto Step-by-Step

Step 1: Warm the broth in a medium pot over low heat.
Step 2: In a heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-low heat. Sauté the shallots and garlic until golden and fragrant, about 5 minutes.
Step 3: Add the Arborio rice and stir to coat. Add the wine to deglaze the pan, and let it cook off for a few minutes.
Step 4: Gradually add one cup of warm broth at a time, stirring occasionally, and allowing the rice to absorb the liquid before adding more. This should take about 20 minutes until the rice is tender yet slightly firm in the center.
Step 5: While the risotto is cooking, blanch the peas by boiling them in salted water for 2-3 minutes. Drain and set aside.
Step 6: In a blender, combine ½ cup of the blanched peas with ½ cup of water and 1 tablespoon of olive oil. Blend until smooth, then add a handful of spinach and blend again until silky.
Step 7: When the risotto is tender, fold in the Pecorino cheese, lemon zest, remaining peas, and pea purée. Season with salt and pepper to taste, and stir in two-thirds of the fresh mint, reserving the rest for garnish.
Step 8: Serve the risotto in bowls, drizzle with truffle oil (if using), and garnish with lemon zest, fresh mint, and microgreens.

Pro Tips for the Perfect Spring Pea Risotto

Keep these in mind:

Use high-quality vegetable broth for better flavor.
Stir frequently for a creamy texture; this is key to making a creamy pea risotto.
Don’t rush the process; allow the rice to absorb each cup of broth fully.
For added depth, consider adding sautéed mushrooms or a sprinkle of Aleppo chili flakes for heat.

Best Ways to Serve Spring Pea Risotto

This vegetarian pea risotto dish can be served in various delightful ways:

Pear it with grilled fish for a heartier meal.
Top with sautéed mushrooms for umami flavor.
Garnish with microgreens for an elegant touch.

How to Store and Reheat Spring Pea Risotto

To store, transfer any leftover risotto to an airtight container and refrigerate. It can last for 3-4 days. To reheat, add a splash of broth or water and warm over low heat, stirring frequently until heated through.

Frequently Asked Questions About Spring Pea Risotto

What’s the secret to perfect Spring Pea Risotto?

The secret lies in the quality of your ingredients and the technique. Use fresh peas and high-quality broth, and stir frequently to develop that creamy texture.

Can I make Spring Pea Risotto ahead of time?

Yes, you can prepare the risotto up to Step 7. When ready to serve, reheat and fold in the remaining ingredients. This ensures freshness and flavor.

How do I avoid common mistakes with Spring Pea Risotto?

Common mistakes include adding too much broth too quickly or not stirring enough. Maintain a steady simmer and add broth gradually for the best results.

Variations of Spring Pea Risotto You Can Try

There are many delightful variations to explore:

Add asparagus or spinach for more seasonal vegetables.
Incorporate lemon-infused olive oil for an extra citrus kick.
Experiment with different cheeses like goat cheese for richness.

With these tips and variations, you can enjoy a delightful Spring Pea Risotto that celebrates the flavors of the season!

Spring Pea Risotto: 7 Tips for a Delightful Dish - Spring Pea Risotto - additional detail

For more delicious recipes, check out our latest recipes, or try making cranberry orange pancakes for a delightful breakfast. If you’re looking for a comforting soup, our creamy potato soup is a perfect choice!

For more information on the health benefits of peas, you can visit Healthline.