Serves: 4-6
Time: 55 minutes
Ingredients:
- 4 cups stock (vegetable or chicken)
- 3 tablespoons olive oil, divided*
- 2 shallots, diced
- 2 garlic cloves, rough chopped
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 2 cups peas, fresh or frozen
- 1/2 cup grated parmesan cheese*
- zest of one lemon
- salt and pepper to taste
- 1/4 cup fresh mint
- 1/4 cup fresh parsley
- 1/4 cup fresh basil
- 1 cup spinach
- Drizzle of truffle oil*
Directions:
- Heat 4 cups of broth in a medium pot.
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In a heavy-bottom pot or Dutch oven, heat 2 tablespoons of olive oil over medium-low heat and saute shallots and garlic until fragrant and golden, about 5 minutes, stirring.
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Add the arborio rice and stir to coat for one minute. Add white wine to deglaze the pan and simmer until the wine has been completely absorbed. 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. Continue adding one cup at a time, each time allowing the rice to slowly absorb the broth until the rice is tender (yet still holding its shape). This will take about 20 minutes.
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At the same time, blanch the fresh peas. Bring a small pot of salted water to a boil. Once boiling, add the peas and simmer for 2-3 minutes, until tender; drain and set aside.
- Add ½ cup blanched peas to a blender with ½ cup water and 1 tablespoon of olive oil. Blend until silky smooth. Add the mint, parsley, basil, and spinach to bump up the flavor and color even more. Blend until smooth again and set aside.
- When the risotto is tender and you are close to serving it, fold in the parmesan cheese, lemon zest, the blanched peas, and the pea puree. Add salt and pepper to taste. Garnish with any leftover herbs.
- Taste, adjust salt, pepper, and lemon, adding more to taste. Add chili flakes if you like.
- Divide pea risotto among bowls, and add a drizzle of truffle oil to elevate.
*available at Olive This Olive That