Go Back
Creamy Spring Pea Risotto served in a white bowl

Spring Pea Risotto

Creamy risotto studded with blanched peas, lemon zest, and fresh mint.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 360 kcal

Equipment

  • Large Pot
  • Ice bath bowl
  • Medium pot
  • Large skillet or stockpot
  • Microwave (optional)
  • Knife
  • Cutting Board
  • Zester
  • Wooden Spoon

Ingredients
  

  • 1 1/2 cups fresh peas or frozen if out of season
  • 2 tablespoons unsalted butter
  • 1 large shallot finely chopped
  • 2 cloves garlic minced
  • 1 cup arborio rice
  • 1/2 cup white cooking wine dry white wine works
  • 1 teaspoon fresh thyme chopped
  • 4 cups vegetable stock kept warm
  • 1/2 cup parmesan cheese grated
  • 1 tablespoon lemon zest
  • 2 teaspoons lemon juice
  • 1 tablespoon fresh mint chiffonade
  • Salt and pepper to taste

Instructions
 

  • Boil salted water; prepare an ice bath.
  • Blanch the peas in boiling water for 1-2 minutes.
  • Transfer peas to the ice bath for about 20 seconds; drain and set aside.
  • Warm the vegetable stock over medium heat until simmering; set aside.
  • Melt butter in a large skillet or stockpot and sauté the shallots and garlic until soft and fragrant, about 5 minutes.
  • Toast the arborio rice for 2 minutes; deglaze with white wine and scrape up browned bits.
  • Stir in 1/2 cup warmed stock and thyme; gradually add more stock in 1/2 cup increments until absorbed and the rice is tender.
  • Stir in parmesan, blanched peas, and lemon juice; season with salt and pepper.
  • Garnish with fresh herbs and lemon zest; serve.

Notes

Tip: Use fresh peas when in season for the brightest color and sweetness. Do not overcook the peas to keep their bite. For a vegan variation, omit parmesan or substitute with a vegetarian hard cheese.