Get the Recipe Bright Spring Pea Risotto with Leek and Lemon
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Get the Recipe Bright Spring Pea Risotto with Leek and Lemon
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This creamy pea risotto is made with frozen peas for ease, paired with bright lemon and mild leeks for a fresh, spring-inspired take on an elegant dinner. It's easy to make and hearty enough to stand alone as a vegetarian meal or served alongside your favorite protein.
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Ingredients
- 4 cups vegetable stock
- 1 lemon zested
- 3 cups frozen peas
- 3 Tablespoons extra virgin olive oil or butter
- 1 cup yellow onion
- 1 medium leek thinly sliced in half moons
- kosher salt to taste
- Pinch red pepper flakes optional
- 4-5 cloves garlic minced
- 1 cup arborio rice
- 2 Tablespoons freshly squeezed lemon juice
- 2 Tablespoons unsalted butter optional
- ⅓ cup Parmesan Cheese
- fresh mint chopped, for garnish
Instructions
- Add the vegetable stock to a medium saucepan and bring to a simmer. Then, reduce heat and keep warm over low heat for the duration of the cooking process. You don't want to add cold liquid to make risotto.
- Also, be sure to zest the lemon before slicing it for the juice! Set aside.
- Set the peas out at room temperature or run them under warm water to thaw. Take 1 ½ cups of the thawed peas and smash using a large fork or spoon (or puree them if preferred). Set aside.
- Heat a large stock pan or Dutch oven over medium to medium-high heat. Add the olive oil, then, once it's warm, add the onion and leek with a generous pinch of salt and red pepper flakes, if using. Saute for 3-4 minutes, then add the garlic, and another pinch of salt to layer in flavor. Cook for an additional 1 minute, stirring often so the garlic doesn’t burn.
- Add the Arborio rice into the onion mixture, stirring to coat the rice completely. Cook it for approximately 1 minute until toasted and any additional oil is mostly absorbed.
- Deglaze the pan with lemon juice, slowly pouring it in and stirring at the same time, until the liquid is absorbed.
- Once the lemon juice is absorbed, add about ½ cup of the warm broth (I use a measuring cup and simply dip it in, then pour it into the risotto pan). Stir the risotto consistently, every 30-60 seconds, until the broth is absorbed.
- Continue adding ½ - ¾ cup broth at a time, and stirring until it's completely absorbed between each addition. Once most of the vegetable stock has been added to the risotto (around 25 minutes), begin testing the rice for doneness. If it's still crunchy, it will need more cook time.
- Once the risotto is creamy, the bite is firm yet tender, and not crunchy (think al dente pasta), and the last addition of broth is absorbed, turn off the heat. Stir in both whole and smashed peas, lemon zest, butter, and parmesan cheese until combined and melted.
- Serve the risotto immediately with chopped mint (or fresh parsley), as desired, and additional Parmesan cheese. Enjoy!
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Nutrition Information
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Calories
498kcal
(25%)
Carbohydrates
69g
(23%)
Protein
13g
(26%)
Fat
19g
(29%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
0.2g
Cholesterol
21mg
(7%)
Sodium
1088mg
(45%)
Potassium
468mg
(13%)
Fiber
10g
(40%)
Sugar
12g
(24%)
Vitamin A
1951IU
(39%)
Vitamin C
67mg
(74%)
Calcium
164mg
(16%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 498 kcal
% Daily Value*
| Calories | 498kcal | 25% |
| Carbohydrates | 69g | 23% |
| Protein | 13g | 26% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 21mg | 7% |
| Sodium | 1088mg | 45% |
| Potassium | 468mg | 10% |
| Fiber | 10g | 40% |
| Sugar | 12g | 24% |
| Vitamin A | 1951IU | 39% |
| Vitamin C | 67mg | 74% |
| Calcium | 164mg | 16% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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