Step 1

The first step is to blanch the fresh peas so that they stay crisp and bright green. Bring a large pot of salted water to a rolling boil. Fill a large bowl with ice and cover with with water. Set aside.

Step 2

Drop the peas into the boiling water and blanch for 1-2 minutes.

Step 3

Remove the peas and immediately immerse in the ice bath for about 20 seconds. Drain and set aside. Note: Do NOT leave the peas in the water as they will get soggy.

Step 4

In a medium pot, heat your vegetable stock over medium heat until simmering (you can also use a microwave if you're lazy like me). Remove from the heat and set aside.

Step 5

In a large skillet or stockpot, melt the butter over medium heat and sauté the shallots, and garlic for about 5 minutes or until soft and fragrant.

Step 6

Add in the rice and toast, stirring frequently, for about 2 minutes. Then add in the white wine to de-glaze the pan and make sure to scrape up any browned bits on the bottom of the pot.

Step 7

Add in ½ cup of the warmed vegetable stock and the fresh thyme, and stir the risotto until completely absorbed, then add in another ½ cup and repeat. Continue to add in the stock ½ cup at a time until it's all absorbed and the rice is fully cooked.

Step 8

Stir in the parmesan, blanched peas, and lemon juice. Then taste and add salt and pepper if needed.

Step 9

Garnish the spring pea risotto with fresh herbs and lemon zest and enjoy! I also love to add some fresh spring peas and microgreens too!