Description
This Spring Pea Risotto is a creamy, vibrant dish perfect for springtime, featuring fresh peas, aromatic shallots, and a hint of lemon zest. With tender arborio rice cooked slowly in vegetable stock and finished with parmesan and fresh herbs, it’s a delightful vegetarian main or side dish bursting with fresh flavors.
Ingredients
Scale
Vegetables and Herbs
- 1 ½ cups fresh peas
- 1 large shallot, diced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme
- 1 tablespoon fresh mint (or substitute with other fresh herbs like basil)
- 1 tablespoon lemon zest
- 2 teaspoons lemon juice
Liquids and Dairy
- 2 tablespoons unsalted butter
- ½ cup white cooking wine
- 4 cups vegetable stock (can substitute chicken stock or water)
- ½ cup parmesan cheese, shredded
Seasonings
- Salt, to taste
- Pepper, to taste
Instructions
- Blanch the peas: Bring a large pot of salted water to a rolling boil. Prepare a large bowl filled with ice water and set aside. Drop the fresh peas into the boiling water and blanch for 2 minutes to keep them bright and crisp.
- Shock the peas: Immediately remove the peas from boiling water and immerse them in the ice bath for 20 seconds to stop cooking. Drain and set aside, avoiding sogginess.
- Heat the stock: In a medium pot, warm the vegetable stock over medium heat until it simmers. Remove from heat and keep warm for gradual addition to the risotto.
- Sauté aromatics: In a large skillet or stockpot, melt the unsalted butter over medium heat. Add diced shallots and minced garlic, cooking for about 5 minutes until soft and fragrant.
- Toast the rice: Stir in the arborio rice and toast it for 2 minutes, stirring frequently to coat and lightly brown the grains. Pour in the white cooking wine to deglaze the pan, scraping up any browned bits from the bottom.
- Cook the risotto: Add ½ cup of the warm vegetable stock along with fresh thyme and stir until the liquid is fully absorbed. Repeat this process, adding stock ½ cup at a time and stirring continuously, until the rice is tender and creamy, about 25 minutes total cooking time.
- Finish with cheese and peas: Stir in the shredded parmesan cheese, blanched peas, and lemon juice. Season with salt and pepper to taste, adjusting the flavors as necessary.
- Garnish and serve: Sprinkle fresh herbs (mint or basil) and lemon zest on top. Optionally, garnish with extra fresh peas and microgreens for added freshness and presentation. Serve immediately.
Notes
- This risotto is vegetarian by default. To make it vegan, omit the parmesan cheese; the dish will still be creamy and flavorful.
- Check the specific cooking instructions for your arborio rice as absorption ratios can vary. Adjust the amount of stock accordingly—typically a 1:4 rice-to-liquid ratio.
- Using water instead of vegetable broth or stock is an option but may result in slightly less flavorful risotto.
- Be careful not to overcook the peas during blanching to maintain their vibrant color and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 25 mg
