Spring Pea Risotto
Creamy risotto perfumed with thyme, lemon, and mint, studded with fresh peas.
Equipment
- Large Pot
- Large skillet or stockpot
- Medium pot
- Wooden Spoon
- Ladle
- Ice bath bowl
- Chef's knife
- Cutting Board
- Microplane or zester
Ingredients
- 1 1/2 cups fresh peas
- 2 tablespoons unsalted butter
- 1 large shallot finely chopped
- 2 cloves garlic minced
- 1 cup arborio rice
- 1/2 cup white cooking wine
- 1 teaspoon fresh thyme chopped
- 4 cups vegetable stock warm
- 1/2 cup parmesan cheese grated
- 1 tablespoon lemon zest
- 2 teaspoons lemon juice
- 1 tablespoon fresh mint chopped
- Salt and pepper to taste
Instructions
- Bring salted water to a rolling boil in a large pot.
- Prepare an ice bath by filling a large bowl with ice and cold water.
- Blanch peas in the boiling water for 1–2 minutes.
- Shock peas in the ice bath for 20 seconds; drain and set aside.
- Warm the vegetable stock in a medium pot until just simmering; keep off heat.
- Melt butter; cook shallots and garlic until soft and fragrant (about 5 minutes).
- Add arborio rice and toast 2 minutes, stirring frequently.
- Pour in white wine to deglaze and lift browned bits.
- Add 1/2 cup stock and thyme; stir until absorbed.
- Continue adding 1/2 cup stock at a time, stirring until absorbed, until the rice is tender and creamy.
- Stir in parmesan, blanched peas, and lemon juice.
- Season with salt and pepper to taste.
- Garnish with fresh herbs and lemon zest; serve.
Notes
Tip: Blanch peas and shock in ice bath to retain color and texture. Warm stock ahead of time and gradually add to the rice for a creamy finish. Use fresh lemon juice for brightness.