Fresh Pea Risotto
Creamy spring pea risotto made with Arborio rice, mascarpone, and Parmesan. Easy, elegant, and perfect for a seasonal weeknight dinner or date night!
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil
- 2 shallots diced
- 4 cloves garlic minced
- 1 cup arborio rice
- ½ cup dry white wine
- 2 ½ cups chicken stock or vegetable stock
- ½ cup Parmesan Cheese
- ⅓ cup mascarpone Cheese
- 1 ½ cups fresh peas quickly blanched
- pea tendrils to garnish
- lemon wedges
- kosher salt and white pepper to taste
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the diced shallots and sauté until translucent, about 3–4 minutes.
- Add the garlic and cook for another minute, until fragrant. Stir in the Arborio rice, making sure each grain is coated in the oil. Toast for about 90 seconds, stirring constantly.
- Pour in the white wine and stir until it’s fully absorbed. Begin adding the warm chicken stock ½ cup at a time, stirring frequently and allowing each addition to absorb before adding the next. This should take about 20–25 minutes.
- Once the rice is just tender and creamy, stir in the Parmesan and mascarpone until fully incorporated. Gently fold in the blanched peas. Season with salt and white pepper to taste.
- Remove from heat, garnish with pea tendrils or basil and a squeeze of fresh lemon juice, and serve immediately.
Notes
Risotto takes a lot of time but it's not all hands-on. It is well worth it to learn the technique of gently cooking this special rice.
Nutrition
Calories: 340kcal | Carbohydrates: 38g | Protein: 11g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 21mg | Sodium: 288mg | Potassium: 277mg | Fiber: 3g | Sugar: 5g | Vitamin A: 521IU | Vitamin C: 16mg | Calcium: 138mg | Iron: 2mg