Spring Pea Risotto
I don’t know about the rest of the moms out there, but this past week has been incredibly hectic and emotional with school ending. Logan is a very sensitive guy.
Even the slightest change from routine throws him off, and unfortunately school ending and summer beginning has been a HUGE change. Luckily, I have wonderful blogging friends who are willing to help me out even though we are many miles away!
For today’s post I have a special guest post to share with you today from my blogging friend, Dana. If you’re a vegetarian or just trying to eat less meat you will love her blog: Dana Treat.
As you can tell from my blog, I’m definitely not a vegetarian. I do, however, try to plan at least one meatless meal a week. I love fruits and vegetables and meatless meals seem a lot faster to prepare for me, so that really helps on busy nights. I think variety is great for a healthy lifestyle and this helps me mix it up.
Hello Good Life Eats readers! I am honored to do a guest post on this wonderful blog. I am lucky enough to have met Katie in person at BlogHer Food last fall and let me tell you, she is as lovely and kind in person as she appears on her site.
I wanted to share this pea risotto recipe with you all because it just screams spring.
I like to pre-cook the peas for this risotto before adding them to the rice and I add them in at the very end. That way I can control how much they cook without relying on the heat of the rice to do the job for me.
Get More Recipes via Email
Did you love this recipe? Sign up to receive Good Life Eats Email Updates and never miss another recipe!
Spring Pea Risotto
I wanted to share this risotto recipe with you all because it just screams spring, but I also want to tell you my method for making risotto in general. It is infinitely adaptable so the next time you buy some gorgeous looking produce from the farmers’ market and aren’t sure what to do with it, you can make risotto!
Ingredients
- 1 1/4 pounds Sugar Snap Peas
- 1 2/3 cups Fresh, Shelled Peas
- 5 cups simmering Chicken Stock or Vegetable Broth
- 3 cups chopped Leeks, white and light green parts
- 1 teaspoon fresh minced Garlic
- 1 1/2 tablespoons Extra Virgin Olive Oil
- 1 1/2 tablespoons Unsalted Butter
- 1 1/2 cups Arborio Rice
- 1 tablespoon fresh thyme leaves
- 2/3 cup Dry White Wine
- 3/4 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
- 2 tablespoons freshly squeezed Lemon Juice
- 1/3 c Mascarpone Cheese
- 1/2 c freshly grated Parmesan Cheese, plus extra for serving
- 2 tablespoon fresh tarragon, chopped
Instructions
Blanching the Peas
- Trim the ends off of the sugar snap peas and discard. If the sugar snap peas are larger than 1 inch in length after trimming, then cut them in half width.
- Bring a large pot of salted water to boil. Have a large bowl full of ice water ready. Put the sugar snap peas in the water and allow to cook for 2 minutes.
- After 2 minutes, add the shelled peas to the water along with the sugar snap peas and cook for 1 minute more.
- Working quickly, scoop the vegetables out of the pot and into the ice water. Add more ice if the water feels warm to the touch. After 5 minutes, drain the vegetables well.
Note: The blanching steps can be done 1 day in advance. If preparing in advance, wrap the vegetables well in clean, dry paper towels, and place in a plastic bag. Store in the refrigerator.
Preparing the Risotto Ingredients
- Add the broth or stock to a saucepan over medium heat and warm until simmering. Reduce heat to low to keep warm.
- Cut and wash the leeks. Set aside. Mince the garlic and set aside.
Cooking the Pea Risotto
- Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and sauté for 5 to 7 minutes, until tender.
- Add the garlic, fresh thyme, and rice and stir for a minute to coat with the oil, and melt butter.
- Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed.
- Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 35 minutes. Keep the heat on low during this process.
- After the risotto has been cooking for 20 minutes, season with the salt, and pepper.
- Continue cooking over low heat and adding stock, stirring almost constantly, until the rice is tender but still firm.
- When the risotto is al dente, add the mascarpone, lemon juice, and the Parmesan cheese. Stir until the cheeses have melted and are evenly distributed, then add the peas, lemon juice, and fresh tarragon.
- Set aside, off the heat, for a few minutes and serve hot with more Parmesan cheese.
Notes
- Adapted from Good Life Eats and Dana Treat
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 324Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 40mgSodium: 607mgCarbohydrates: 29gFiber: 4gSugar: 8gProtein: 11g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
M. says
this looks beautiful….healthy, very spring like…I've been making a lot of asparagus risotto dishes this spring but I guess I forgot about peas making wonderful addition to it as well 🙂
Sophia says
This risotto looks delicious!! Thanks for posting!~Sophiawww.chewonthatblog.com
lisaiscooking says
I have to try this risotto method! I love a spring-time risotto with peas, and this looks perfect.
Tasty Eats At Home says
I love how fresh and tasty this looks! Creamy risotto and fresh veggies, what could be better?
Amy from She Wears Many Hats says
This looks beautiful. I can imagine how the flavors mingle and satisfy – definitely no meat required.
Jenn (Jenn's Menu and Lifestyle Blog) says
That risotto looks amazing! Asparagus and peas are 2 of my favorite green things. :)Jenn
nina says
So fresh and vibrant, can I tuck in?