Fresh Spring Pea Risotto Recipe

Spring is in the air and so is the aroma of fresh veggies so let’s show off what’s in season on our dinner tables! The best way to showcase the season is by using farm fresh veggies and that includes – peas! Yep, you may know them only as something you find in the frozen food aisle, but fresh peas have wonderfully fresh taste to them and are surprisingly very different from the frozen variety.

So, go ahead and give them a chance in our Fresh Spring Pea Risotto Recipe! Your table will thank us for it.

 

Ingredients for Fresh Spring Pea Risotto Recipe

2 c Carnaroli rice (or any rice ideal for risotto)

1 small white onion, diced

1 cup white wine

2 c fresh peas

4 c vegetable broth

6 Tbsp extra virgin olive oil

1 Tbsp butter

Fresh, soft goat’s cheese

Salt

Pepper

Fresh mint

 

Preparation for Fresh Spring Pea Risotto Recipe

In a large pot, heat your vegetable broth. If you can create your own from scratch, that would add an extra layer of taste to your recipe. In a separate pot, add your olive oil, butter and chopped onion. Sauté the onion until it gets slightly golden brown. Add your fresh peas and continue to sauté, but not brown. After about one minute, add about ½ cup of hot broth. Cook for a few minutes.

Add the rice and mix well. Add a ladle of broth and stir. Continue adding a ladle of broth at a time, all the while continuing to stir without ever stopping, for about 15 – 20 minutes. Add the glass of white wine and finish stirring when rice is sufficiently soft. Serve warm.

Garnish with fresh mint, a few fresh peas and a dollop of goat’s cheese.

 

Best Wine Pairing: A Chardonnay blend could be a good option, such as a Dogajolo Toscano Bianco I.G.T. Or a lightly tannic red wine.