pea risotto

This spring pea risotto is light and creamy with lots of fresh herbs and parmesan cheese! It&#39;s easy to make and comes together in 30 minutes!

Spring Pea Risotto

peas

unsalted butter

shallot (diced)

garlic (minced)

arborio rice

white cooking wine

thyme

vegetable stock (substitute chicken stock

parmesan cheese (shredded)

lemon zest

lemon juice

fresh mint (substitute other fresh herbs like basil)

salt and pepper (to taste)

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.

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

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.

In a medium pot, heat your vegetable stock over medium heat until simmering (you can also use a microwave if you&#39;re lazy like me). Remove from the heat and set aside.

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. 

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.

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&#39;s all absorbed and the rice is fully cooked. 

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

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!

This Sweet Pea &amp; Corn Risotto is the perfect summertime meal! It's rich, creamy, and packed with sweet summer corn. Plus it's totally dairy-free &amp; vegan!

Sweet Pea &amp; Corn Risotto 

(270 g) frozen peas; 1 cup left frozen, 1 thawed

sweet corn, husked

(1200 ml) vegetable broth (store-bought

extra virgin olive oil

medium yellow onion, diced

garlic cloves,

kosher salt,

(370 g) Arborio rice

black pepper

garlic powder*

(30-60 g) shredded vegan parmesan cheese

Salt & black pepper,

microgreens

parsley, roughly chopped

Prepare the Mix-Ins*

Set up a bowl of ice and water. In a saucepan of boiling salted water, blanch 1 cup of frozen peas for 1 minute. Drain the peas and shock them in the ice water. When the peas have cooled, drain them and pat them dry with paper towels. Transfer to a food processor and puree until smooth, scraping down the sides as needed. Set aside.

Grate 1 ear of the corn using the large holes of a box grater. Place the corn pulp in a bowl. Slice the kernels from the remaining ear of corn by laying it flat on your cutting board and slicing down one side at a time. Add the kernels to the corn pulp and set aside.

Make the Risotto

in a medium saucepan, heat the broth over low heat until slightly simmering. In a deep saucepan, heat the oil and butter over medium-high heat. Add the onion and garlic and sauté for 3 to 5 minutes, until translucent. Sprinkle with a pinch of salt. Add the rice and stir over low heat until it begins to whiten.

Add 1/2 cup of the broth along with salt and pepper to taste and simmer over low heat, stirring frequently until almost all of the liquid has evaporated. Add 1 1/2 cups of the borth and simmer, stirring frequently, until the liquid is almost fully absorbed. Add the rest of the broth 1/2 cup at a time, stirring frequently and waiting until each 1/2 cup is absorbed before adding more. Cook until the rice is creamy, 20 to 25 minutes.

Add the Mix-Ins

When the rice is  nearly done, mix in the garlic powder, vegan cheese, pea puree, thawed peas, and corn mixture. Adjust the seasoning as desired and remove from the heat. Stir in the additional 2 tablespoons of vegan butter, if using.

Prep the Toppings: 

In a medium bowl, combine the lemon juice, olive oil, and salt and pepper to taste. Add the microgreens to the bowl and toss to coat.

Serve

Divide the risotto among four to six bowls and top each with microgreens, parsley, and lemon zest. Enjoy immediately!

Pea Risotto

spinach

salt and pepper

vegetable stock (if needed to thin down)

Cups Chicken or Vegetable stock

Arborio Rice

Medium Shallots (finally diced)

garlic

white wine

butter (divided)

half & half

parmesan

Reserve 1/2 cup of peas to cook for 5 minutes as garnish, right before serving.

Add 1 1/2 peas to a pot of salted boiling water for 3 minutes. Remove peas and shock in cold water with ice to stop the cooking and keep bright green. Pat the Peas dry with paper towels.

Add Peas, a few handfuls of fresh spinach to blender. Measure in oil,  salt &amp; pepper, and blend, adding broth if too thick.

PUREE PREPERATION:

Sauté shallots &amp; garlic in 4 tablespoons butter in a large pan over medium heat. Grind 6 or 7 grinds of fresh black pepper over mixture.

Stir in the arborio rice, stirring to toast the rice. This will take a few minutes.

Add wine, and scrape pan. Slowly add in warmed broth one cup at a time, stirring as needed

Continue to stir in broth until a creamy consistency, about 25 minutes.

Stir in 4 tablespoons butter, till melted. Add parmesan cheese, stirring to incorporate.

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Spring Pea Risotto

Sweet Pea & Corn Risotto

Pea Risotto

Top 3 pea risotto recipes from across the web

The most viewed pea risotto recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spring Pea Risotto

Sweet Pea &amp; Corn Risotto

Pea Risotto

The most viewed pea risotto recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Sweet Pea & Corn Risotto