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Creamy spring pea risotto with mint and truffle oil in a white bowl
Alyssa

Pea Risotto Recipe

This Spring Pea Risotto with lemon and mint can be made with fresh or frozen peas. Savory and delicious on its own as a vegetarian dinner, or top it with seared fish or scallops.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 people
Course: Main Dish
Cuisine: Italian
Calories: 357
Ingredients Method Notes

Ingredients
  

  • 4 cups vegetable broth or chicken stock warmed
  • 3 tablespoons olive oil divided
  • 2 shallots (or sub 1 leek or 1 white onion), diced
  • 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 (blanched) or sub frozen peas
  • 1/2 cup grated Pecorino cheese or sub-parmesan cheese
  • salt and pepper to taste
  • 1/4 cup fresh mint packed, sliced
  • truffle oil drizzle

Method
 

  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 sauté 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 absorbed. Gradually add hot broth, stirring every 45-60 seconds, until the rice is tender (about 20 minutes).
  4. Blanch the peas by boiling salted water, adding peas for 2-3 minutes, then drain.
  5. Blend ½ cup blanched peas with ½ cup water and 1 tablespoon olive oil until smooth, adding spinach if desired. Set aside.
  6. When risotto is tender, fold in Pecorino, lemon zest, blanched peas, and pea puree. Season to taste and stir in ⅔ of the mint.
  7. Serve the risotto with a drizzle of truffle oil and garnish with remaining mint.

Notes

Savory and delicious as a vegetarian dinner or top with seared fish or scallops.