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Irresistible Spring Pea Risotto

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A creamy and fresh risotto featuring sweet spring peas and Arborio rice, perfect for celebrating the season with a light yet comforting meal.

Ingredients

Scale
  • 1 ½ cups (300g) Arborio rice
  • 1 cup (150g) fresh spring peas, peeled (frozen peas can be used as substitute)
  • 4 cups (1 liter) vegetable or chicken broth, kept warm
  • ½ cup (120ml) dry white wine (optional but recommended)
  • 1 medium shallot, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • ½ cup (50g) freshly grated Parmesan cheese
  • Zest of 1 lemon
  • A few leaves fresh mint or basil, chopped (optional)
  • Salt and pepper to taste

Instructions

  1. Warm your broth by pouring 4 cups (1 liter) into a saucepan and keep it at a gentle simmer on low heat (about 5 minutes).
  2. In a medium-sized heavy-bottomed saucepan or sauté pan, heat 2 tablespoons olive oil over medium heat. Add the finely chopped shallot and cook until translucent, about 2-3 minutes.
  3. Add minced garlic and cook for 30 seconds until fragrant, being careful not to brown it.
  4. Add 1 ½ cups (300g) Arborio rice to the pan and stir well to coat each grain with oil and shallots. Toast the rice for about 2 minutes.
  5. Pour in ½ cup (120ml) dry white wine and stir until almost fully absorbed. If skipping wine, start adding broth here instead.
  6. Add a ladleful (about ½ cup / 120ml) of warm broth to the rice. Stir continuously until the liquid is nearly absorbed. Repeat this ladle-by-ladle process, stirring often, for about 18-20 minutes until rice is creamy and almost tender.
  7. After about 15 minutes, stir in 1 cup (150g) fresh peas. Continue adding broth ladle-by-ladle and stirring until peas are tender and rice is perfectly creamy.
  8. Remove the pan from heat. Stir in 2 tablespoons unsalted butter, ½ cup (50g) freshly grated Parmesan, and the zest of one lemon. Season with salt and pepper to taste.
  9. Optionally, sprinkle chopped fresh mint or basil on top before serving.

Notes

Keep broth warm to ensure even cooking and maintain temperature. Stir often but not constantly to release starch and prevent sticking. Add peas late to keep their brightness and tenderness. Finish off heat with butter and cheese to keep texture silky. For dairy-free, substitute butter with olive oil and Parmesan with vegan cheese or nutritional yeast.

Nutrition

Keywords: spring pea risotto, creamy risotto, Arborio rice, fresh peas, easy risotto recipe, vegetarian risotto, spring recipes

Find it online: https://pokirecipes.com/irresistible-spring-pea-risotto-recipe-easy-creamy-fresh-guide/