Spring is in the air, and what better way to celebrate than with a vibrant Spring Pea Risotto? This dish captures the freshness of the season with sweet peas and aromatic mint, making it a perfect way to welcome March and its promise of warmer days.
Olive oil serves as the foundation, providing a subtle richness and helping to cook the onions and garlic. Onion and garlic are the aromatic base, adding depth and a hint of sweetness. Arborio rice is crucial for risotto due to its ability to absorb liquid and release starch, creating a creamy texture. The dry white wine adds a layer of acidity that cuts through the richness. Vegetable broth keeps the dish vegetarian and enhances the flavor without overpowering. Fresh peas bring a pop of color and sweetness, perfect for spring. Parmesan cheese adds a salty, umami kick, enhancing the overall taste. Butter makes the risotto silky and rich, while fresh mint offers a refreshing contrast with its bright, herbal notes.
This risotto pairs beautifully with a simple green salad dressed in a light vinaigrette. For a bit of protein, consider serving alongside grilled chicken or seared scallops. A crisp white wine, such as a Sauvignon Blanc, complements the dish perfectly.
Start by heating the olive oil in a large pan over medium heat. Once warmed, add the chopped onion and minced garlic. Sauté them until they’re translucent, which should take about 5 minutes. The goal here is to soften them, not to brown them.
Next, stir in the Arborio rice. Let it cook for about 2 minutes, stirring frequently to ensure each grain is coated in oil. This step helps the rice release its starch, which is key to achieving that creamy consistency.
Pour in the white wine and keep stirring until it’s absorbed. This not only deglazes the pan but also infuses the rice with a lovely aroma and a touch of acidity.
Now comes the patient part: adding the warm vegetable broth one ladle at a time. Stir often, allowing each addition to be absorbed before adding more. This process should take about 18-20 minutes, and the rice should be creamy yet al dente.
When the rice reaches the right texture, stir in the fresh peas. Cook them for 3-4 minutes until they’re tender but still bright green.
Remove the pan from the heat and stir in the Parmesan cheese and butter. Finally, fold in the fresh mint and season with salt and pepper to taste. Serve immediately, and garnish with extra mint if you like.
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