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:

1. 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.
2. 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.
3. 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.
4. Add ½ cup blanched peas to a blender with ½ cup water and 1 tablespoon olive oil. Blend until silky smooth.
5. When the risotto is tender and you are close to serving it, fold in the parmesan cheese, lemon zest, the blanched peas, and the pea puree. Add salt and pepper to taste. Stir in ⅔ of the mint, saving the rest for the garnish.
6. Taste, adjust salt, pepper, and lemon, adding more to taste.

Divide pea risotto among bowls, top with microgreens and a squeeze of lemon. Enjoy!

Bruce