Description
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.
Ingredients
Scale
- 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
Instructions
- Warm the broth in a medium pot over low heat.
- 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.
- Add the Arborio rice and stir to coat. Add the wine to deglaze the pan, and let it cook off for a few minutes.
- 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.
- While the risotto is cooking, blanch the peas by boiling them in salted water for 2-3 minutes. Drain and set aside.
- 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.
- 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.
- Serve the risotto in bowls, drizzle with truffle oil (if using), and garnish with lemon zest, fresh mint, and microgreens.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 357
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 14.1 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 5 g
- Protein: 11.7 g
- Cholesterol: 5 mg
Keywords: Spring Pea Risotto, Risotto, Vegetarian Risotto, Spring Recipes