Spring has arrived, and the peas have sprung! Watch these sweet green gems light up this creamy, zesty, cheesy risotto. Fresh, vibrant, and full of flavour – it’s the ultimate springtime treat. Let’s dish up some sunshine!
Spring Pea Risotto (with Tanya Twists)
Perfect for spring, this risotto can be enjoyed with any protein of your choice. It’s delicious with salmon or perfect on its own for a healthy, tasty vegetarian meal. Serves 4.
Preparation Time: 10 minutes | Cooking Time: 30 minutes
Ingredients:
Olive oil
60g butter
½ leek (white part only), sliced
2 cloves garlic, finely chopped
200g Arborio rice
1 litre chicken stock (boiling)
Zest and juice of 1 lemon
80g shaved pecorino
200g frozen peas
Handful of sugar snap peas
Handful of baby spinach
Salt and pepper to taste
Pea Purée:
200g peas
80ml chicken stock (cold)
Method:
Pea Purée: Blanch peas in boiling water for 2 minutes, drain, and blend with cold chicken stock until smooth.
Risotto: In a large saucepan over medium heat, foam the olive oil and butter. Add leek and garlic, sweat for 3-4 minutes.
Add the rice, stirring for 2-3 minutes to coat. Stir in the pea purée and a ladle of hot chicken stock. Stir until absorbed. Continue adding stock, one ladle at a time, for about 15 minutes until the rice is nearly cooked. Season with salt and pepper.
Stir in lemon zest, pecorino, sugar snap peas, and spinach. Let the spinach wilt. Finish with lemon juice and more pecorino.
Enjoy!
