Pea Risotto
This delicious Pea Risotto is the perfect balance of creamy comfort and bright flavor, and a fresh spring version of the creamy arborio rice dish. It's a restaurant-quality main that will impress the whole family.
Equipment
- medium saucepan
- large skillet
- microplane or fine grater for Parmesean and lemon zest
Ingredients
- 1 ½ cups Arborio rice
- 6 cups warm vegetable stock plus more as needed
- 1 cup frozen peas
- 1 shallot finely minced
- 1 garlic clove minced
- ½ cup dry white wine
- 1 tablespoon olive oil
- 5 tablespoons unsalted butter divided
- 3/4 cup freshly grated Parmesan cheese
- 2 tablespoons finely chopped fresh chives divided
- 1 ½ teaspoons finely chopped fresh mint
- 1 teaspoon lemon zest
- kosher salt to taste
- freshly ground black pepper to taste
Instructions
- In a small saucepan, bring the vegetable stock to a gentle simmer and keep warm over low heat.
- In a wide heavy-bottomed pan or Dutch oven, heat the olive oil and 2 Tablespoons of the butter over medium heat. Add the shallot and cook for about 2 minutes until soft and translucent. Stir in the garlic and cook for about 30 seconds.
- Add the Arborio rice and stir constantly for about 2 minutes, until the grains are well coated and the edges begin to turn slightly translucent.
- Pour in the white wine and cook, stirring, until it is fully absorbed.
- Add one ladle of warm stock and stir frequently until the liquid is absorbed. Continue adding stock one ladle at a time, stirring often and seasoning lightly with salt as you cook.
- After about 20 minutes, begin tasting the rice. It should be tender but still slightly firm in the center.
- Stir in the frozen peas and another small ladle of stock if needed. Cook for 2 to 3 minutes more until the peas are heated through and the risotto is creamy.
- Remove from heat. Stir in the remaining 3 Tablespoons butter, the Parmesan cheese, mint, 1 Tablespoon of the chives, and the lemon zest. Taste and adjust seasoning with salt and pepper.
- If the risotto becomes too thick, stir in a small splash of warm stock until it reaches a creamy consistency.
- Spoon into bowls, garnish with the remaining chives, and serve immediately.
Notes
Storage:
- If you have leftovers, store them in the fridge for up to 3 days in an airtight container. Reheat gently with a splash of broth or water to loosen slightly. Risotto thickens as it sits, so you will need to bring it back to a smooth, creamy consistency.
- We don't recommend freezing, as thawing will change the texture.
- Keep broth warm. Keep it at a low simmer so it's warm each time it's added. This will ensure the rice cooks properly and evenly, so the risotto has the right texture. Adding cold broth can shock the rice, preventing it from releasing all of that beautiful starch.
- Stir frequently but gently. This will help to release the starch for that creamy texture, while maintaining the integrity of the grains. Stirring too aggressively could break them.
- Do not rush the cooking process. This is key. Risotto is a labor of love that's worth every minute. Slowly add the liquid one ladle at a time, and wait until it's mostly absorbed before adding more. This is essential for creating that luscious, silky texture.
- Risotto should flow slowly when plated. The end result should be creamy and thick, but slightly loose. You don't want a heavy, dense serving of risotto.
- Serve immediately for the best texture. Risotto is best served hot and fresh, straight from the stove, when it's the creamiest and silkiest.
Nutrition
Serving: 1servingCalories: 576kcalCarbohydrates: 72gProtein: 14gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 50mgSodium: 1717mgPotassium: 213mgFiber: 4gSugar: 6gVitamin A: 1612IUVitamin C: 16mgCalcium: 245mgIron: 4mg
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