Spring Pea Risotto

Name: Spring Pea Risotto
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 3 people
Ingredients: 1 Tbsp salted butter; 1 onion; ½ tsp salt; ¼ tsp bround black pepper; 2 garlic cloves; 1 c arborio rice; ½ c semi-dry white wine; 3 - 3 ½ c vegetable broth; ¼ c (1 oz) Asiago cheese; 1 c peas; ½ lemon; ¼ tsp mint; ¼ tsp Parsley

User Reviews

4.5

6 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
50 mins
Servings
3 people
Calories
395 kcal
Course
Dinner
Cuisine
Italian

Spring Pea Risotto

John House

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Creamy risotto studded with spring green peas and bursting with lemon, herbs, and savory richness.Yield: 5 cups of risotto

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Ingredients

Servings

1 Tbsp salted butter
1 onion, minced
½ tsp salt
¼ tsp bround black pepper
2 garlic cloves, minced
1 c arborio rice
½ c semi-dry white wine (Pinot grigio works well)
3 - 3 ½ c vegetable broth, (low sodium), warmed
¼ c (1 oz) Asiago cheese, fresh grated
1 c peas (fresh or thawed from frozen)
½ lemon, zested and juiced (roughly 1 Tbsp juice)
¼ tsp mint, dry, or 3/4 tsp fresh, chopped, dry
¼ tsp Parsley, dry, or 3/4 tsp fresh, chopped

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Instructions

Heat butter in a large skillet with high sides. Add onions, salt, and pepper. Saute over medium heat until the onions begin to soften, 5 min. Add the garlic and saute for an additional 1-2 minutes.
Add the rice and toast for 1-2 minutes.
Add the white wine and simmer over medium low heat until absorbed, stirring frequently, 5-7 minutes.
Add the vegetable broth, a ½ cup at a time, simmering and stirring often until each addition is absorbed before adding more, until the rice is tender and creamy. 20-30 min.
Once the risotto is tender and creamy, add the cheese, peas, lemon zest and juice, mint, and parsley. Stir to incorporate and heat until the cheese is melted and the peas are heated through, 3-5 min.

Notes

Risotto can be made ahead of time by cooking the rice using only 2/3 of the liquid called for (it will still be firm). Set your par-cooked risotto aside until you are ready to finish the cooking. (Or refrigerate, covered, in a large, flat container overnight. Remove the par-cooked risotto from the refrigerator 2-3 hours before finishing cooking, to bring to room temperature.) To finish cooking, heat the remaining liquid in a wide saucepan. Add the par-cooked risotto and continue cooking until your desired consistency is reached. Then, add the peas and other flavorings.
This recipe from 2015 was updated in April 2019.

Nutrition Information

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Serving 2g Calories 395kcal (20%) Carbohydrates 63.4g (21%) Protein 13.8g (28%) Fat 5.7g (9%) Saturated Fat 2.9g (15%) Cholesterol 12mg (4%) Sodium 1158mg (48%) Fiber 5.1g (20%) Sugar 5.2g (10%)