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Spring Pea Risotto Easy Fresh Dinner for Busy Nights

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This spring pea risotto is a fresh and easy dinner perfect for any busy weeknight. It offers vibrant spring flavors and makes a simple risotto recipe that the whole family will enjoy. Ideal for a quick and fresh spring dinner.

Ingredients

Scale
  • 4 cups vegetable broth or chicken stock warmed
  • 3 tablespoons olive oil divided
  • 2 shallots or sub 1 leek or 1 white onion diced
  • 2 garlic cloves rough chopped
  • 1 cup Arborio rice
  • 1/2 cup dry white wine or sub water with 1 teaspoon lemon juice
  • 2 cups peas fresh blanched or sub frozen peas
  • 1/2 cup grated Pecorino cheese or sub parmesan cheese
  • zest of one lemon
  • salt and pepper to taste
  • 1/4 cup fresh mint packed sliced
  • Drizzle of truffle oil

Instructions

  1. Warm the vegetable broth in a pot on the stove.
  2. In a heavy-bottomed pan, heat 2 tablespoons of olive oil over medium-low heat and cook the shallots and garlic until they become golden and emit a fragrant aroma, about 5 minutes.
  3. Stir in the Arborio rice and toast it gently for one minute.
  4. Pour in the white wine and cook, letting it evaporate completely while stirring.
  5. Begin adding one cup of hot broth at a time, stirring frequently and allowing the rice to soak up the liquid slowly over medium-low heat; continue this process for approximately 20 minutes until the rice is tender but firm.
  6. Meanwhile, blanch the peas by boiling them in salted water for 2-3 minutes, then drain and set aside.
  7. Blend half of the blanched peas with half a cup of water and one tablespoon of olive oil until smooth, adding spinach to enhance the color, blending again until silky.
  8. Once the risotto is nearly done, mix in the grated Pecorino cheese, lemon zest, remaining peas, and the pea puree.
  9. Season with salt, pepper, and fold in two-thirds of the fresh mint, reserving the rest for garnish.
  10. Taste and adjust seasoning as needed, adding chili flakes if desired.
  11. Serve the risotto in bowls and finish with a drizzle of truffle oil.

Notes

  • Top with pan-seared fish, shrimp or scallops by heating oil in a skillet over medium heat, seasoning with salt and pepper, then searing the seafood until a golden crust forms on each side, about 3 minutes per side
  • Squeeze lemon over before serving
  • Fish options include Halibut, Salmon, Sea Bass, Black Cod, Alaskan Wild Cod, or Steelhead
  • For crispy skin, place the fish skin side up while searing

Nutrition

Find it online: https://www.amgroyal.com/spring-pea-risotto-easy-weeknight-dinner/