Description
A creamy and fresh spring pea risotto featuring two types of peas, lemon, mascarpone, and fresh herbs. This elegant yet easy-to-make dish is perfect as a main course or a sophisticated side dish during springtime.
Ingredients
Vegetables and Herbs
- 1 ¼ pounds Sugar Snap Peas
- 1 ⅔ cups Fresh, Shelled Peas
- 3 cups chopped Leeks, white and light green parts
- 1 teaspoon fresh minced Garlic
- 1 tablespoon fresh thyme leaves
- 2 tablespoons freshly squeezed Lemon Juice
- 2 tablespoon fresh tarragon, chopped
Liquids and Dairy
- 5 cups simmering Chicken Stock or Vegetable Broth
- ⅔ cup Dry White Wine
- 1 ½ tablespoons Extra Virgin Olive Oil
- 1 ½ tablespoons Unsalted Butter
- ⅓ cup Mascarpone Cheese
- ½ cup freshly grated Parmesan Cheese, plus extra for serving
Grains and Seasonings
- 1 ½ cups Arborio Rice
- ¾ teaspoon Kosher Salt
- 1 teaspoon Black Pepper
Instructions
- Blanching the Peas: Trim the ends off the sugar snap peas and discard them. If the sugar snap peas are longer than 1 inch after trimming, cut them in half widthwise. Bring a large pot of salted water to a boil and prepare a large bowl of ice water. Place the sugar snap peas in the boiling water and cook for 2 minutes. After that, add the shelled peas to the pot along with the sugar snap peas and cook for 1 more minute. Using a slotted spoon, quickly transfer the peas to the ice water bath to stop the cooking. Add more ice if the water warms. After 5 minutes, drain the peas thoroughly. These can be prepared a day in advance and stored well wrapped in paper towels inside a plastic bag in the refrigerator.
- Preparing the Risotto Ingredients: Warm the chicken stock or vegetable broth in a saucepan over medium heat until simmering, then reduce to low heat to keep warm. Wash, cut, and chop the leeks and mince the garlic, setting both aside for later use.
- Cooking the Pea Risotto: In a medium saucepan over medium heat, heat the olive oil and butter together. Add the chopped leeks and sauté for 5 to 7 minutes, until tender and soft. Stir in the minced garlic, fresh thyme leaves, and Arborio rice, cooking and stirring for about a minute to coat the rice grains and melt the butter into the mixture.
- Deglazing and Simmering: Add the dry white wine to the pan and simmer over low heat, stirring constantly until most of the wine is absorbed by the rice. Then begin adding the warm stock in 2-ladle increments, stirring almost constantly and allowing each addition to be absorbed before adding the next. This gradual process helps develop the creamy texture of the risotto. Continue this process for 25 to 35 minutes on low heat.
- Seasoning and Final Cooking: After about 20 minutes of cooking, add the kosher salt and black pepper to the risotto. Keep cooking and stirring while adding broth until the rice is tender yet still firm to the bite (al dente).
- Finishing the Risotto: When the rice reaches al dente, stir in the mascarpone cheese, freshly squeezed lemon juice, and grated Parmesan cheese until melted and fully incorporated, creating a rich and creamy texture. Fold in the blanched peas and the chopped fresh tarragon. Remove the pan from the heat and let the risotto rest for a few minutes to meld the flavors.
- Serving: Serve the spring pea risotto hot with additional Parmesan cheese on the side, if desired.
Notes
- Blanching the peas in advance saves time and helps maintain their bright color and crispness.
- Use warm broth throughout the cooking process to ensure the risotto cooks evenly and develops its characteristic creamy texture.
- Stirring constantly is key to releasing the rice’s starch and achieving perfect creaminess.
- Adjust seasoning at the end to balance flavors especially considering broth sodium content.
- For a vegetarian option, substitute chicken stock with vegetable broth.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
