March: Spring Pea Risotto
This creamy risotto embraces the freshness of spring with vibrant peas, creating a deliciously comforting dish that welcomes the new season.
Prep time: 15 minutesCook time: 40 minutesServes: 4
Ingredients
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup Arborio rice
1/2 cup dry white wine
4 cups vegetable broth, kept warm
1 cup fresh peas
1/2 cup grated Parmesan cheese
Salt and pepper to taste
1 tablespoon butter
2 tablespoons fresh mint, chopped
Instructions
1. Heat the olive oil in a large pan over medium heat. Add the chopped onion and garlic, and sauté until translucent.
2. Stir in the Arborio rice and cook for 2 minutes, ensuring the grains are well coated with oil.
3. Pour in the white wine and stir until it is absorbed by the rice.
4. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more broth.
5. Once the rice is creamy and cooked al dente, stir in the fresh peas and cook for another 3-4 minutes.
6. Remove the pan from heat and stir in the Parmesan cheese, butter, and fresh mint. Season with salt and pepper.
7. Serve immediately, garnished with additional mint if desired.
Storage
Store any leftover risotto in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat the risotto gently on the stove over low heat, adding a splash of broth or water to regain its creamy consistency.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
