Spring Pea Risotto Recipe

Start your meal with a light salad, then a beautiful bowl of this bright pea risotto (an added bonus if you can find little pea shoots to sprinkle on top) and a glass of crisp white wine.

INGREDIENTS

Pea Puree: - Fresh or frozen peas - Chicken or vegetable stock - Lemon juice - Salt & pepper Pea Risotto: - Chicken or vegetable stock - Extra virgin olive oil - Shallot - Garlic - Arborio rice - Dry white wine

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Combine all of the ingredients for the pea puree in a food processor or blender and process until smooth. Set aside.

INSTRUCTIONS

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Pea Risotto: Pour the stock into a small saucepan and bring to a simmer over low heat. In a large wide skillet, heat the olive oil over medium heat.

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Add the shallots and garlic to the pan and cook until soft and golden, 3-4 mins. Pour some salt in a small dish near the stove so you can season the risotto throughout the cooking process.

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Add the rice to pan and stir well to coat. Toast the rice for about one min and then add the white wine. Cook, stirring, until the wine is absorbed.

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Add about 1/2 cup of warm stock at a time and stir until fully absorbed. Repeat the process, seasoning throughout with salt, until almost all of the liquid is added and absorbed.

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