Spring Pea Risotto
Indulge in the vibrant flavours of spring with my delightful Spring Pea Risotto recipe. This risotto is the perfect recipe to impress your dinner guests or to enjoy as a self-care meal on a night in.
Servings 4 servings
Ingredients
- 2 cups fresh or frozen green peas
- 2 tablespoons olive oil
- 2 medium shallots, minced
- 2 garlic cloves, minced
- 2 wide strips of lemon zest* (optional)
- 3 sprigs of thyme
- 1½ cups arborio rice
- 1/2 cup dry white wine
- 6 cups warm vegetable broth
- 1/2 cup grated parmesan cheese
- 1 tablespoon mascarpone cheese or butter
- 1 tablespoon lemon juice
- Sea salt and fresh black pepper, to taste
To Serve
- Fresh parmesan cheese
- Lemon zest
- Pea sprouts
Instructions
Blanch the Peas
- Create an ice bath by filling a medium mixing bowl with cool water and a handful of ice cubes. Set aside.
- Bring a medium saucepan of water to a boil over medium high heat. Add the fresh or frozen peas and cook until bright green, but still slightly firm. For frozen peas this should take about 5 minutes.
- Transfer the blanched peas to the ice bath and set aside. This will prevent the peas from continuing to cook while you make the risotto base.
Make the Spring Pea Risotto
- Measure the broth into a medium saucepan. Place the pan over low heat to allow the broth to warm while you prepare the risotto ingredients.
- In a large dutch oven, heat the olive oil over medium heat. Once the oil is shimmering, add the minced shallot and sauté for about 5 minutes. Add the minced garlic and sauté for a further 2 minutes. Add the long strips of lemon zest, if using, the sprigs of thyme and the arborio rice. Stir to combine and gently toast the rice for a minute or two.
- Pour in the dry white wine, stirring constantly until the wine cooks off.
- Start adding the warmed broth a 1/2 cup at a time, leaving time for the broth to cook off between each addition. Stir continuously. It should take between 20 to 30 minutes to add in all the broth.
- Once all the broth has been added and the arborio rice is cooked to al dente, remove the risotto from the heat. Pluck out the strips of lemon zest and the sprigs of thyme. Fold in the parmesan cheese, lemon juice, mascarpone or butter, and the blanched and drained peas. Taste, then season with salt and fresh black pepper.
Serve the Spring Pea Risotto
- Serve the risotto warm with freshly grated parmesan, lemon zest, and pea sprouts. Risotto is best when eaten fresh, but it can be stored in the fridge for up to three days.
Notes
*The addition of the strips of lemon zest adds a tanginess to the risotto. I love this flavour, but it may not be everyone's cup of tea. If this doesn't sound up your alley, the lemon zest can be omitted.