Spring Pea Risotto
A creamy and comforting risotto featuring fresh spring peas and grated Parmesan cheese, finished with mint leaves and lemon zest for a refreshing touch.
Prep time: 15 minutesCook time: 25 minutesServes: 4
Ingredients
4 cups chicken broth
1 cup Arborio rice
1 cup fresh spring peas
1/2 cup grated Parmesan cheese
1/4 cup dry white wine
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp olive oil
2 tbsp unsalted butter
1 tsp lemon zest
Salt and pepper to taste
Fresh mint leaves for garnish
Instructions
1. In a saucepan, heat the chicken broth over low heat, keeping it warm.
2. In a large pan, heat olive oil over medium heat. Add chopped onion and garlic, sauté until onion is translucent.
3. Stir in the Arborio rice, toasting it for about 2 minutes until it becomes slightly translucent.
4. Pour in the white wine, stirring constantly until absorbed.
5. Add a ladleful of warm broth to the rice, stirring frequently until the liquid is absorbed. Repeat this process, adding broth one ladleful at a time, until the rice is creamy and al dente, about 18-20 minutes.
6. Stir in the fresh spring peas, cooking for an additional 3-4 minutes until tender.
7. Remove from heat, and stir in butter and Parmesan cheese until melted and creamy.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh mint leaves and a sprinkle of lemon zest.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a saucepan over low heat, stirring frequently. Add a splash of broth or water to loosen the risotto.
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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.
