Fresh Pea Risotto
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
5 out of 5 stars
(4)
Ingredients
6 servings
- 2 tablespoons olive oil
- 2 shallots (diced)
- 4 cloves garlic (minced)
- 1 cup Arborio Rice
- 1/2 cup dry White Wine
- 2 1/2 cups Chicken Stock
- 1/2 cup Parmesan Cheese
- 1/3 cup mascarpone Cheese
- 1 ½ cups fresh peas (quickly blanched)
- pea tendrils to garnish
- lemon wedges
- kosher salt and white pepper to taste
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Preparation
Step 1
Heat the olive oil in a large skillet over medium high heat. Add the shallot and sauté until translucent. Add the garlic and sauté for about 1 minute. Add the Arborio rice to the skillet, making sure to stir it around in the olive oil so that each granule is coated with it, and toast it for about 90 seconds.
Step 2
Add the white wine and stir the rice until all the wine has been absorbed and then start adding the chicken stock 1/2 cup at a time, making sure not to add more until the previous addition has been absorbed.
Step 3
Once the rice is just tender, add the Parmesan and mascarpone cheese and combine. Add the previously blanched peas and carefully combine into the risotto. Remove from heat and season with salt and pepper. Garnish with pea tendrils if available and a squeeze or two of lemon juice and serve.
Step 4
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