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spring pea risotto recipe

spring pea risotto recipe
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Ingredients

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  • 1.5 cups Arborio or Carnaroli rice
  • 5 cups vegetable broth, kept warm
  • 1.5 cups fresh or frozen peas
  • 2 medium shallots, finely minced
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
  • 3 tablespoons unsalted butter
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh mint or parsley, chopped
  • 2 tablespoons extra virgin olive oil
  • Salt and black pepper to taste

Instructions

  1. Step 1: Warm the Broth
    Place your vegetable broth in a medium saucepan over medium heat. Bring it to a gentle simmer, then reduce the heat to low. It is crucial to keep the broth warm so that it doesn’t lower the temperature of the rice each time you add a ladleful.
  2. Step 2: Sauté the Aromatics
    In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil and one tablespoon of butter over medium heat. Add the minced shallots and cook for 3 to 4 minutes until they are soft and translucent. Stir in the garlic and cook for another minute until fragrant, being careful not to let it brown.
  3. Step 3: Toast the Rice
    Add the Arborio rice to the skillet with the shallots and garlic. Stir well to coat every grain of rice with the oil and butter. Toast the rice for about 2 minutes, or until the edges of the grains become slightly translucent while the centers remain white. This step adds a nutty flavor and helps the rice maintain its structure.
  4. Step 4: Deglaze the Pan
    Pour in the white wine. Use a wooden spoon to scrape any browned bits from the bottom of the pan. Stir constantly until the wine has been almost completely absorbed by the rice. The wine adds a necessary acidity that cuts through the richness of the final dish.
  5. Step 5: Incorporate the Broth Gradually
    Add one ladle of the warm broth to the rice. Stir frequently. Once the liquid is mostly absorbed, add another ladle of broth. Continue this process for about 18 to 22 minutes. You don’t need to stir every second, but frequent stirring is what releases the starch from the rice, creating that signature creamy texture.
  6. Step 6: Add Peas and Finish
    When the rice is al dente (tender but with a slight bite), add the peas along with the last ladle of broth. Cook for 2 more minutes. Remove the pan from the heat. Stir in the remaining butter, Parmesan cheese, lemon zest, and fresh herbs. Season with salt and pepper to taste. Cover the pan and let it sit for 2 minutes before serving.

Find it online: https://www.pleasecook.com/dinner/spring-pea-risotto-recipe/