Recipe Card
The Pea Risotto I Make Every Week — Ready in 30 Minutes
- Prep
- 10 min
- Cook
- 45 min
- Total
- 55 min
- Serves
- 4
- Calories
- 357 kcal
- Carbs
- 43.00 g
Ingredients
- 4 cupsvegetable broth or chicken stock (warmed)
- 3 tablespoonsolive oil (divided)
- 2shallots ((or sub 1 leek or 1 white onion) diced)
- 2garlic cloves (rough chopped)
- 1 cupArborio rice
- 1/2 cupdry white wine ((or sub water with 1 teaspoon lemon juice))
- 2 cupspeas (fresh (blanched) or sub frozen peas)
- 1/2 cupgrated Pecorino cheese (or sub-parmesan cheese)
- 1 zestlemon
- —salt and pepper (to taste)
- 1/4 cupfresh mint (packed, sliced)
- —truffle oil (for drizzling)
Instructions
- 1
Heat vegetable broth in a medium pot.
- 2
In a heavy-bottom pot, heat 2 tablespoons olive oil over medium-low heat, saute shallots and garlic until fragrant and golden, about 5 minutes, stirring.
- 3
Add Arborio rice and stir to coat for one minute. Add white wine to deglaze the pan and simmer until absorbed. Gradually add hot broth, stirring frequently, until rice is tender, about 20 minutes.
- 4
Blanch fresh peas in salted boiling water for 2-3 minutes. Drain and set aside.
- 5
Blend ½ cup blanched peas with ½ cup water and 1 tablespoon olive oil until smooth. Optionally add spinach.
- 6
Once risotto is tender, fold in cheese, lemon zest, blanched peas, and pea puree. Adjust seasoning with salt and pepper.
- 7
Garnish with mint and serve with a drizzle of truffle oil.