RecipeCastle

The Best Spring Pea Risotto — Ready in 30 Minutes

The Best Spring Pea Risotto — Ready in 30 Minutes
Prep
10 min
Cook
30 min
Total
40 min
Serves
4
Calories
343 kcal
Carbs
53.00 g

Ingredients

  • 1 1/2 cupsfresh peas
  • 2 tablespoonsunsalted butter
  • 1 largeshallot (diced)
  • 2 clovesgarlic (minced)
  • 1 cuparborio rice
  • 1/2 cupwhite cooking wine
  • 1 teaspoonfresh thyme
  • 4 cupsvegetable stock
  • 1/2 cupparmesan cheese (shredded)
  • 1 tablespoonlemon zest
  • 2 teaspoonslemon juice
  • 1 tablespoonfresh mint
  • —salt and pepper (to taste)

Instructions

  1. 1

    Blanch the fresh peas in boiling salted water for 1-2 minutes and then immerse in ice water for about 20 seconds. Drain and set aside.

  2. 2

    Heat the vegetable stock in a medium pot over medium heat until simmering and set aside.

  3. 3

    In a large skillet, melt butter and sauté shallots and garlic for about 5 minutes, until soft.

  4. 4

    Add arborio rice and toast for 2 minutes. Add white wine and de-glaze the pan.

  5. 5

    Gradually add warmed vegetable stock, stirring until absorbed, until rice is fully cooked.

  6. 6

    Stir in parmesan, blanched peas, lemon juice, and season with salt and pepper to taste.

  7. 7

    Garnish with fresh herbs and lemon zest before serving.