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Bowl of spring pea risotto with herbs and lemon zest, highlighting fresh green peas.
Alyssa

Spring Pea Risotto

This spring pea risotto is light and creamy with lots of fresh herbs and parmesan cheese! It's easy to make and comes together in 30 minutes!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner
Cuisine: Italian
Calories: 343
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups fresh peas
  • 2 tablespoons unsalted butter
  • 1 large shallot (diced)
  • 2 cloves garlic (minced)
  • 1 cup arborio rice
  • 1/2 cup white cooking wine
  • 1 teaspoon fresh thyme
  • 4 cups vegetable stock
  • 1/2 cup parmesan cheese (shredded)
  • 1 tablespoon lemon zest
  • 2 teaspoons lemon juice
  • 1 tablespoon fresh mint
  • salt and pepper to taste

Method
 

  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. Heat the vegetable stock in a medium pot over medium heat until simmering and set aside.
  3. In a large skillet, melt butter and sauté shallots and garlic for about 5 minutes, until soft.
  4. Add arborio rice and toast for 2 minutes. Add white wine and de-glaze the pan.
  5. Gradually add warmed vegetable stock, stirring until absorbed, until rice is fully cooked.
  6. Stir in parmesan, blanched peas, lemon juice, and season with salt and pepper to taste.
  7. Garnish with fresh herbs and lemon zest before serving.

Notes

Pair with microgreens or additional fresh peas for garnish.