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Delicious spring pea risotto with mint and truffle oil served in a bowl on a wooden table.
Alyssa

Pea Risotto Recipe

This Spring Pea Risotto with lemon and mint can be made with fresh or frozen peas. Savory and delicious on its own as a vegetarian dinner, or top it with seared fish or scallops.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 people
Course: Dinner
Cuisine: Italian
Calories: 357
Ingredients Method Notes

Ingredients
  

  • 4 cups vegetable broth or chicken stock warmed
  • 3 tablespoons olive oil divided
  • 2 shallots (or sub 1 leek or 1 white onion) diced
  • 2 garlic cloves rough chopped
  • 1 cup Arborio rice
  • 1/2 cup dry white wine (or sub water with 1 teaspoon lemon juice)
  • 2 cups peas fresh (blanched) or sub frozen peas
  • 1/2 cup grated Pecorino cheese or sub-parmesan cheese
  • 1 zest lemon
  • salt and pepper to taste
  • 1/4 cup fresh mint packed, sliced
  • truffle oil for drizzling

Method
 

  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.

Notes

Excellent as a main dish or paired with seared fish or scallops.