Spring Pea Risotto
Fresh peas and a touch of lemon zest add a vibrant burst of flavor to this delightful risotto recipe.
Ingredients:
- 4 cups vegetable broth
- 3 tablespoons olive oil, divided
- 2 shallots diced
- 1 cup Arborio rice
- 2 cups fresh peas or sub frozen
- 1/2 cup grated parmesan cheese
- zest of one lemon
- salt and pepper to taste
- 1/4 cup fresh mint, packed, sliced
- micro greens or sprouts for garnish
Directions:
- In a heavy-bottom pot or Dutch oven, heat 2 tablespoons olive oil over medium-low heat and saute shallots until fragrant and golden, about 5 minutes.
- Add the arborio rice and stir to coat for one minute. Add one cup of hot broth and stiring frequently, let the rice absorb it slowly over medium-low heat, about 5 minutes. Continue adding one cup at a time, each time allowing the rice to slowly absorb the broth until the rice is tender (yet still holding its shape). This will take about 30 minutes.
- Blanch the fresh peas. Bring a small pot of salted water to boil. Once boiling, add the peas and simmer for 2-3 minutes, until tender; drain and set aside.
- Add ½ cup blanched peas to a blender with