Description
Creamy Spring Pea Risotto is a comforting Italian dish featuring Arborio rice cooked to perfection with fresh spring peas, lemon zest, white wine, and Parmesan cheese for a bright and flavorful meal.
Ingredients
- 5 tablespoons salted butter, divided
- 1 tablespoon extra virgin olive oil
- 1/2 cup diced shallot
- 1 1/2 cups Arborio rice
- Salt and freshly ground black pepper to taste
- 1 cup dry white wine (e.g., Pinot Grigio)
- 4 cups warm chicken or vegetable stock
- 1 cup fresh spring peas
- Zest of one lemon
- 1 tablespoon fresh lemon juice
- 1/2 cup finely grated Parmesan cheese, plus extra for serving
Instructions
- Gently warm your chicken or vegetable stock in a separate pot over medium-low heat; keep it at a simmer.
- In a wide, deep sauté pan or Dutch oven, melt 3 tablespoons of butter with the olive oil over medium heat. Once the butter is frothy, add the diced shallots and sauté for about a minute until softened but not browned.
- Add the Arborio rice to the pan. Stir frequently for approximately 2 minutes until the rice grains appear translucent around the edges. Season lightly with salt and pepper.
- Pour in the white wine, stirring consistently until the wine has been fully absorbed by the rice.
- Begin adding the warm stock, one ladleful (about 1/2 cup) at a time, stirring frequently. Wait until almost all the liquid is absorbed before adding the next ladle. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente (tender with a slight bite).
- During the last few minutes of cooking, stir in the fresh peas, lemon zest, lemon juice, the remaining 2 tablespoons of butter, and the 1/2 cup of grated Parmesan cheese.
- Remove from heat, taste, and adjust seasoning as needed. Serve immediately in warm bowls, with additional Parmesan cheese if desired.