Spring Pea Risotto

Get ready to master the art of creamy, luxurious risotto! This spring-inspired version combines sweet garden peas, bright lemon, and fresh mint for a dish that’s pure comfort with a seasonal twist.

The magic happens as each grain of Arborio rice slowly absorbs the warm broth, creating that signature silky texture that made risotto famous. With both whole and pureed peas, every bite delivers layers of fresh flavor and beautiful green color that’ll make your table look like a restaurant masterpiece.

Ingredients

For the Base:

• 4 cups vegetable broth or chicken stock, warmed
• 3 tablespoons olive oil, divided
• 2 shallots (or 1 leek or white onion), diced
• 2 garlic cloves, rough chopped
• 1 cup Arborio rice
• 1/2 cup dry white wine

For the Pea Component:

• 2 cups peas, fresh (blanched) or frozen
• 1/2 cup grated Pecorino cheese
• Zest of 1 lemon
• Salt and pepper to taste
• 1/4 cup fresh mint, packed and sliced
• Truffle oil for drizzling

Optional Additions:

• Aleppo Chili flakes or Urfa Biber
• Microgreens
• Sautéed mushrooms
• Pan-seared fish or scallops
• 2-3 tablespoons Spanish Chorizo, finely diced

Steps

1. Heat 4 cups vegetable broth in a medium pot until simmering (185°F/85°C). Keep warm throughout cooking – cold broth will interrupt the crucial starch-releasing process.
2. In a heavy-bottom pot or Dutch oven over medium-low heat, heat 2 tablespoons olive oil. Add shallots and garlic, sautéing for 5 minutes until golden and fragrant. They should be soft but not browned, which would add bitterness.
3. Add Arborio rice, stirring constantly for 1 minute to coat each grain with oil. This step is crucial for developing the rice’s creamy texture. Add wine and simmer until completely absorbed, about 2-3 minutes.
4. Begin the risotto process: Add 1 cup hot broth, stirring every 45-60 seconds. Wait until liquid is almost fully absorbed before adding the next cup. Rice should be bubbling gently – too hot will cook the outside before the inside is done.
5. Meanwhile, blanch fresh peas in boiling salted water for 2-3 minutes until bright green and tender. Test one – it should pop in your mouth but not be mushy. Drain and shock in ice water to preserve color.
6. Create pea puree: Blend 1/2 cup blanched peas with 1/2 cup water and 1 tablespoon olive oil until silky smooth. If needed, add water 1 tablespoon at a time to achieve desired consistency.
7. When rice is tender but still has slight bite (18-20 minutes total cooking time), fold in Pecorino, lemon zest, whole peas, and pea puree. Rice should flow like lava when plate is tilted.
8. Finish by stirring in 2/3 of the mint. Season with salt and pepper. Divide among bowls and drizzle with truffle oil. Rice should be creamy but individual grains still distinct.

Smart Swaps

• Use 1 cup frozen peas + 1 cup asparagus for variation
• Replace wine with 1/2 cup broth + 1 teaspoon lemon juice
• Substitute Pecorino with 1/2 cup nutritional yeast for vegan version

Make It Diabetes-Friendly

• Use cauliflower rice for 50% of Arborio (reduces carbs by 15g per serving)
• Add 1/2 cup diced celery root for texture without carbs
• Serve smaller 3/4 cup portions alongside protein
• Time meal for post-exercise when insulin sensitivity is higher

Pro Tips

• Toast rice until you hear a subtle clicking sound
• Keep broth just below simmer – too hot will cook rice unevenly
• Risotto should “wave” when shaken – not too thick or thin
• Rest 2 minutes before serving to achieve perfect consistency