Description
This spring pea risotto is a quick and creamy rice dish perfect for an easy dinner or family dinner. It makes an ideal weeknight meal with fresh peas and simple ingredients for a delicious quick spring dinner.
Ingredients
Scale
- 4 cups vegetable broth or chicken stock warmed
- 3 tablespoons olive oil divided
- 2 shallots or sub 1 leek or 1 white onion diced
- 2 garlic cloves rough chopped
- 1 cup Arborio rice
- 1/2 cup dry white wine or sub water with 1 teaspoon lemon juice
- 2 cups peas fresh blanched or sub frozen peas
- 1/2 cup grated Pecorino cheese or sub-parmesan cheese
- zest of one lemon
- salt and pepper to taste
- 1/4 cup fresh mint packed sliced
- Drizzle of truffle oil
Instructions
- Warm the vegetable broth in a medium saucepan.
- In a heavy pot, heat two tablespoons of olive oil over medium-low heat and cook the diced shallots and chopped garlic until they are soft and golden, about five minutes, stirring often.
- Stir in the Arborio rice and toast it for one minute.
- Pour in the white wine to deglaze the pan and let it simmer until it is fully absorbed.
- Add one cup of the hot broth and frequently stir, allowing the rice to slowly soak up the liquid over medium-low heat for roughly five minutes.
- Keep adding the broth, one cup at a time, stirring regularly, until the rice is tender but still maintains its shape, which should take about twenty minutes.
- Meanwhile, blanch the peas by boiling them in salted water for two to three minutes until tender, then drain and set aside.
- Blend half a cup of the blanched peas with half a cup of water and one tablespoon olive oil until smooth. Add some spinach for color and blend again, adding water as needed.
- When the rice is cooked, gently mix in the Pecorino cheese, lemon zest, remaining peas, and the pea puree. Season with salt and pepper to taste.
- Fold in two-thirds of the fresh mint, keeping the rest for garnish.
- Adjust seasoning if needed and add chili flakes if desired.
- Serve the risotto divided into bowls and finish with a drizzle of truffle oil.
Notes
- To top the risotto with seared fish or scallops, heat oil in a skillet over medium heat, season the seafood with salt and pepper, and cook until golden on one side, about three minutes
- Flip and cook to preferred doneness
- Squeeze lemon over and serve on top of the risotto
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
Nutrition
- Serving Size: 1 ½ cups
- Calories: 357
- Sugar: 10.7 g
- Sodium: 722.3 mg
- Fat: 14.1 g
- Saturated Fat: 2.4 g
- Carbohydrates: 43 g
- Fiber: 4.3 g
- Protein: 11.7 g
- Cholesterol: 7.2 mg