Spring Pea Risotto is a fresh and vibrant dish that captures the essence of the season. With creamy Arborio rice, sweet spring peas, and a hint of lemon, this risotto is both comforting and invigorating. Perfect for a springtime meal, it brings together simple ingredients for a flavorful experience.
Chicken broth forms the base of the risotto, infusing the rice with savory depth. Arborio rice, with its high starch content, is essential for achieving the creamy consistency. Fresh spring peas add a touch of sweetness and vibrant color. Parmesan cheese lends a nutty, salty finish that enhances the dish's richness. Dry white wine introduces a subtle complexity, balancing the creamy texture. Onion and garlic provide a flavorful aromatic foundation. Olive oil and unsalted butter contribute to the risotto's lush mouthfeel, while lemon zest brightens the flavors. Finally, a sprinkle of salt and pepper ties everything together, and fresh mint leaves offer a fresh garnish.
This Spring Pea Risotto pairs wonderfully with a simple green salad dressed in a light vinaigrette. For a fuller meal, you might consider serving it alongside grilled chicken or fish. A crisp, chilled glass of the same dry white wine used in the risotto makes for a perfect accompaniment.
Start by heating your chicken broth in a saucepan over low heat. Keeping it warm ensures that it incorporates smoothly into the rice without cooling it down. Meanwhile, grab a large pan and heat up the olive oil over medium heat. Toss in the finely chopped onion and garlic, allowing them to sauté for a few minutes until the onion turns translucent and fragrant.
Next, add the Arborio rice to the pan. Stir it around for about two minutes, letting the rice toast slightly until it becomes a bit translucent at the edges. This step is crucial for achieving that creamy texture we're after. Pour in the dry white wine, stirring constantly until it’s fully absorbed.
Now, it’s time to add the warm broth. Introduce it a ladleful at a time, stirring frequently. This gradual cooking process helps develop that signature creaminess. Keep adding the broth, one ladle at a time, allowing each to be absorbed before adding the next. This process should take about 18-20 minutes, resulting in rice that's creamy yet al dente.
Once the rice is cooked to perfection, stir in those vibrant fresh spring peas. Cook for another 3-4 minutes until the peas are tender but still bright green. Turn off the heat and fold in the unsalted butter and Parmesan cheese until everything melts together into a luscious sauce.
Season the risotto with salt and pepper to taste, ensuring the flavors are well-balanced. Serve it hot, garnished with fresh mint leaves and a sprinkle of lemon zest for that extra zing.
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