This creamy spring pea risotto is a perfect dish to celebrate the fresh, vibrant flavours of the season. With tender peas and a hint of lemon, this risotto is light yet satisfying, making it an ideal dish for a spring lunch or dinner.
Ingredients:
- 1 ½ cups Arborio rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken stock, kept warm
- 1 cup dry white wine
- 1 cup fresh or frozen peas
- 1 cup grated Parmesan cheese
- 2 tbsp butter
- 2 tbsp olive oil
- Zest of 1 lemon
- 2 tbsp fresh mint or parsley, chopped
- Salt and pepper, to taste
Method:
- Heat the olive oil in a large pan over medium heat. Add the onion and garlic and sauté until softened, about 3–4 minutes.
- Stir in the Arborio rice and cook for 1–2 minutes, allowing the rice to lightly toast.
- Add the white wine and stir continuously until the liquid has absorbed.
- Begin adding the warm stock, one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue this process for about 18–20 minutes until the rice is tender and creamy.
- When the rice is nearly cooked, stir in the peas, butter, and Parmesan cheese. Cook for a few more minutes until the peas are heated through.
- Stir in the lemon zest and fresh herbs, then season with salt and pepper to taste.
Serve this delicious risotto warm, garnished with extra herbs and a squeeze of lemon if desired. Enjoy!
