Pea Risotto Recipe
Ingredients
- 4 cups vegetable broth or chicken stock
warmed
- 3 tablespoons olive oil
divided
- 2 shallots diced
or sub 1 leek or 1 white onion
- 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 or sub frozen peas, blanched
- ½ cup grated Pecorino cheese or sub-parmesan cheese
- zest of one lemon
- salt and pepper to taste
- ¼ cup fresh mint
packed, sliced
- Drizzle of truffle oil.
Directions
- 1
Heat 4 cups vegetable broth in a medium pot.
- 2
In a heavy-bottom pot or Dutch oven, heat 2 tablespoons olive oil over medium-low heat and saute shallots and garlic until fragrant and golden, about 5 minutes, stirring.
- 3
Add the arborio rice and stir to coat for one minute. Add white wine to deglaze the pan and simmer until the wine has completely been absorbed. Add one cup of hot broth and stir every 45-60 seconds, letting the rice absorb it slowly over medium-low heat, about 5 minutes. Continue adding one cup at a time, each time allowing the rice to slowly absorb the broth until the rice is tender (yet still holding its shape). This will take about 20 minutes.
- 4
At the same time, blanch the fresh peas. Bring a small pot of salted water to boil. Once boiling, add the peas and simmer for 2-3 minutes, until tender; drain and set aside.
- 5
Add ½ cup blanched peas to a blender with ½ cup water and 1 tablespoon olive oil. Blend until silky smooth. Add a handful of spinach to bump up the color even more. Blend until smooth again (it’s okay to add a little water to get the blades going). Set this aside.
- 6
When the risotto is tender and you are close to serving it, fold in the pecorino cheese, lemon zest, the blanched peas, and the pea puree. Add salt and pepper to taste. Stir in ⅔ of the mint, saving the rest for the garnish.
- 7
Taste, adjust salt, pepper, and lemon, adding more to taste. Add chili flakes if you like.
- 8
Divide pea risotto among bowls, add a drizzle of truffle oil to elevate.
Pea Risotto Recipe
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About this Recipe
Craving a taste of spring in a comforting bowl? This delightful Pea Risotto with lemon and mint brings vibrant flavors and creamy texture to your table, perfect for any occasion.
What makes this pea risotto truly special is the bright combination of fresh or frozen peas with the zesty kick of lemon and the refreshing aroma of mint. It’s a dish that feels both elegant and approachable, designed to be savory and deeply satisfying, differentiating it from heavier risottos.
You can expect a wonderfully creamy risotto, each grain of Arborio rice perfectly cooked to an al dente bite. The sweetness of the peas is beautifully complemented by the bright citrus of lemon zest and the cool freshness of mint. A final drizzle of truffle oil adds an earthy, luxurious finish that elevates every spoonful.
This risotto is savory and delicious on its own as a vegetarian dinner, offering a complete and satisfying meal without being overly heavy. It's a comforting dish that still feels light and full of vibrant, garden-fresh flavors that truly capture the essence of spring.
Customization & Variations
This recipe is wonderfully adaptable to your pantry and preferences:
- Swap shallots for 1 leek or 1 white onion if needed.
- If dry white wine isn't available, water with 1 teaspoon lemon juice works beautifully as a substitute.
- Pecorino cheese can be substituted with Parmesan cheese for a slightly different, but equally delicious, cheesy note.
- While fantastic as a vegetarian dinner, feel free to top it with seared fish or scallops for added protein and a touch of elegance.
This Pea Risotto is ideal for a spring dinner party or a cozy weeknight meal. Serve it in warm bowls, perhaps with a side of crusty bread, letting its rich aroma fill your kitchen.