Spring Pea Risotto

This creamy spring pea risotto is a perfect dish to celebrate the fresh, vibrant flavours of the season. With tender peas and a hint of lemon, this risotto is light yet satisfying, making it an ideal dish for a spring lunch or dinner.

Ingredients:

• 1 ½ cups Arborio rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken stock, kept warm
• 1 cup dry white wine
• 1 cup fresh or frozen peas
• 1 cup grated Parmesan cheese
• 2 tbsp butter
• 2 tbsp olive oil
• Zest of 1 lemon
• 2 tbsp fresh mint or parsley, chopped
• Salt and pepper, to taste

Method:

1. Heat the olive oil in a large pan over medium heat. Add the onion and garlic and sauté until softened, about 3–4 minutes.
2. Stir in the Arborio rice and cook for 1–2 minutes, allowing the rice to lightly toast.
3. Add the white wine and stir continuously until the liquid has absorbed.
4. Begin adding the warm stock, one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue this process for about 18–20 minutes until the rice is tender and creamy.
5. When the rice is nearly cooked, stir in the peas, butter, and Parmesan cheese. Cook for a few more minutes until the peas are heated through.
6. Stir in the lemon zest and fresh herbs, then season with salt and pepper to taste.

Serve this delicious risotto warm, garnished with extra herbs and a squeeze of lemon if desired. Enjoy!