Creamy Pea Risotto (Print Version)
# Ingredients:
→ Base
01 -
4 cups vegetable broth or chicken stock, warmed
02 -
3 tablespoons olive oil, divided
03 -
2 shallots (or 1 leek or 1 white onion), diced
04 -
2 garlic cloves, rough chopped
05 -
1 cup Arborio rice
06 -
1/2 cup dry white wine (or water with 1 teaspoon lemon juice)
→ Peas and Cheese
07 -
2 cups fresh peas (blanched) or frozen peas
08 -
1/2 cup grated Pecorino cheese or Parmesan cheese
→ Aromatics and Garnish
09 -
Zest of one lemon
10 -
Salt and pepper to taste
11 -
1/4 cup fresh mint, packed, sliced
12 -
Truffle oil for drizzling
→ Optional Additions
13 -
Aleppo chili flakes or Urfa Biber
14 -
Microgreens
15 -
Sautéed mushrooms
16 -
Pan-seared fish or scallops
17 -
2-3 tablespoons finely diced Spanish chorizo for smoky flavor
# Instructions:
01 -
Heat 4 cups vegetable broth in a medium pot until warm but not boiling.
02 -
In a heavy-bottom pot or Dutch oven, heat 2 tablespoons olive oil over medium-low heat. Add shallots and garlic, sautéing until fragrant and golden, about 5 minutes, stirring occasionally.
03 -
Add the arborio rice and stir to coat for one minute, allowing the grains to become translucent at the edges.
04 -
Add white wine to deglaze the pan and simmer until the liquid has completely been absorbed.
05 -
Add one cup of hot broth and stir every 45-60 seconds, letting the rice absorb it slowly over medium-low heat, about 5 minutes.
06 -
Continue adding broth one cup at a time, allowing the rice to slowly absorb the liquid before adding more. This process will take about 20 minutes until the rice is tender yet still holds its shape.
07 -
While the risotto cooks, bring a small pot of salted water to boil. Add fresh peas and simmer for 2-3 minutes until tender; drain and set aside. Skip this step if using frozen peas.
08 -
Add ½ cup blanched peas to a blender with ½ cup water and 1 tablespoon olive oil. Blend until silky smooth. For deeper green color, add a handful of spinach and blend again, adding a little water if needed to facilitate blending.
09 -
When the risotto is tender, fold in the pecorino cheese, lemon zest, remaining blanched peas, and the pea purée. Add salt and pepper to taste. Stir in ⅔ of the mint, reserving the rest for garnish.
10 -
Taste and adjust salt, pepper, and lemon as needed. Add chili flakes if desired for heat.
11 -
Divide the risotto among bowls and finish with a drizzle of truffle oil and the remaining fresh mint.
# Notes:
01 -
For a smoky variation, add 2-3 tablespoons of finely diced Spanish chorizo when sautéing the onions and garlic
02 -
The risotto should maintain a creamy consistency - if it becomes too thick, add a splash of warm broth
03 -
For best results, ensure your broth remains warm throughout the cooking process