Spring Pea Risotto

Spring Pea Risotto

The first time I ate pea risotto was in Italy. I remember how bright green and incredibly tasty this dish was. When I arrived home it was the first meal I described to Bruce. He made it the next weekend. And we have been making it ever since. Serve it topped with scallops or shrimp. Enjoy!

Pea & Spinach Puree Ingredients:

  1. Fresh or Frozen Peas: Peas are the star ingredient in this dish, providing sweetness, texture, and vibrant green color to the risotto. They add a burst of freshness and flavor, enhancing the overall taste profile of the dish.
  2. Fresh Spinach: Spinach contributes to the vibrant green color of the puree while also adding a subtle earthy flavor. It increases the nutritional value of the dish, providing essential vitamins and minerals.
  3. Salt and Pepper: Seasonings like salt and pepper help to balance and enhance the flavors of the peas and spinach puree, ensuring that the risotto is well-seasoned and delicious.
  4. Extra Virgin Olive Oil: Olive oil adds richness and depth to the puree while also providing a smooth texture. It helps to bind the ingredients together and adds a subtle fruity flavor to the dish.
  5. Vegetable Stock: Vegetable stock is used to thin down the puree if needed. It adds depth of flavor and richness to the puree without overpowering the delicate flavors of the peas and spinach.

Pea Risotto Ingredients:

  1. Vegetable Stock: Stock forms the base of the risotto, providing liquid for cooking the rice and infusing it with flavor. It adds richness and depth to the dish while also helping to create a creamy texture.
  2. Arborio Rice: Arborio rice is a short-grain rice variety known for its high starch content, which is essential for creating a creamy risotto texture. It absorbs liquid slowly, releasing starch gradually and resulting in a velvety consistency.
  3. Shallots: Shallots add a mild onion flavor to the risotto, providing depth and complexity to the dish. Their delicate flavor pairs well with the sweetness of the peas and spinach puree.
  4. Garlic: Grated garlic adds a pungent, savory flavor to the risotto, enhancing its overall taste profile. It complements the sweetness of the peas and spinach puree while also providing aromatic depth.
  5. White Wine: White wine adds acidity and brightness to the risotto, balancing the richness of the other ingredients. It also contributes to the complexity of flavors, infusing the dish with a subtle fruity aroma.
  6. Butter: Butter adds richness and creaminess to the risotto, giving it a luxurious texture and flavor. It helps to bind the ingredients together while also enhancing the overall richness of the dish.
  7. Half & Half: Half & half adds creaminess to the risotto, further enhancing its texture and richness. It adds a subtle dairy flavor without overwhelming the other ingredients.
  8. Grated Parmesan: Parmesan cheese adds nuttiness and umami flavor to the risotto, enhancing its overall depth of flavor. It also contributes to the creaminess of the dish while providing a salty, savory contrast to the sweetness of the peas and spinach puree.

What is the origin of Risotto?

Risotto, a traditional Italian dish, originated in the 14th century in Northern Italy, particularly in the regions of Lombardy and Piedmont. The introduction of rice to the Po Valley, with its ideal conditions for cultivation, led to the development of this iconic dish. Risotto is prepared by cooking rice slowly in broth, releasing starch to create a creamy texture. Over time, it has evolved with various regional and seasonal variations, making it a beloved and versatile dish enjoyed worldwide.

Why we think it is worth the price to use Arborio Rice for Risotto:

Using arborio rice in risotto can be worth the price for those who appreciate and value the unique qualities it brings to the dish. Arborio rice’s high starch content, plump grains, and ability to release starch slowly during cooking contribute to the desired creamy texture and rich flavor of risotto. The superior texture and ability to absorb flavors make it a popular choice among chefs and home cooks alike. While it may be more expensive than regular rice, many people find that the results justify the investment for a special and authentic risotto experience. Ultimately, the decision depends on personal preference, budget, and the importance placed on achieving the traditional qualities of a well-made risotto.

pea risotto on a plate with scallops and asparagus

Pea Risotto

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: entree
Cuisine: Italian
Keyword: pea risotto, risotto
Servings: 6 servings
Calories: 540kcal
Author: Bruce and Dina Miller

Ingredients

PEA & SPINACH PUREE INGREDIENTS

  • 2 cups fresh or frozen peas
  • 1 cup fresh spinach
  • salt and pepper to taste
  • 2 tablespoons extra virgin olive oil
  • 2-3 teaspoons vegetable stock if needed to thin down

RISOTTO INGREDIENTS:

  • 5 Cups Chicken or Vegetable stock
  • 2 Cups Arborio Rice
  • 3 Medium Shallots finally diced
  • 5 cloves of garlic grated
  • 1/4 cup white wine
  • 8 tablespoons butter divided
  • 1/2 cup half & half
  • 1/2 cup grated parmesan

Instructions

PUREE PREPERATION:

  • Reserve 1/2 cup of peas to cook for 5 minutes as garnish, right before serving.
  • Add 1 1/2 peas to a pot of salted boiling water for 3 minutes. Remove peas and shock in cold water with ice to stop the cooking and keep bright green. Pat the Peas dry with paper towels.
  • Add Peas, a few handfuls of fresh spinach to blender. Measure in oil,  salt & pepper, and blend, adding broth if too thick.

RISOTTO PREPARATION:

  • Sauté shallots & garlic in 4 tablespoons butter in a large pan over medium heat. Grind 6 or 7 grinds of fresh black pepper over mixture.
  • Stir in the arborio rice, stirring to toast the rice. This will take a few minutes.
  • Add wine, and scrape pan. Slowly add in warmed broth one cup at a time, stirring as needed
  • Continue to stir in broth until a creamy consistency, about 25 minutes.
  • Stir in 4 tablespoons butter, till melted. Add parmesan cheese, stirring to incorporate.
  • Stir in pea puree, and taste for seasoning
  • Cook reserved peas for 5 minutes for garnish
  • Stir in half and half. Keep at low heat.
  • Serve risotto in a bowl or on a plate, add cooked peas over the top.

Notes

Serve with grilled shrimp, chicken, or seared scallops for a complete meal!

Nutrition

Calories: 540kcal | Carbohydrates: 67g | Protein: 11g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1078mg | Potassium: 299mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1870IU | Vitamin C: 23mg | Calcium: 129mg | Iron: 4mg
Tried this recipe?Let us know how it was!

Other Risotto’s to try!

Dina and Bruce at the Golden Gate Bridge

Hi, we are Bruce and Dina Miller. We love to cook every night. We enjoy making a few healthy dishes, and also comfort food. We love crafting cocktails too! Come take a look, we would love to share our recipes with you.

Comments

  1. Susie Fulmer Reply

    Awesome!! oxox

    • Dina and Bruce at the Golden Gate Bridge

      theperksofbeingus Reply

      Awe, thanks, cuz! We are having fun here, and blog is only just starting! We have been so busy at the house! How are you and that sweet grand baby?

  2. Pingback:Butternut Squash Risotto - The Perks of Being Us

  3. Gina Abernathy Reply

    5 stars
    Looks tasty! I’ll have to give it a try.

  4. Kushigalu Reply

    5 stars
    Love the color and the flavor of the risotto. So delicious.

  5. Sara Welch Reply

    5 stars
    This was such a creamy and delicious side dish, that does not disappoint! Light, fluffy and perfect for spring; easily, a favorite recipe!

  6. Amanda Wren-Grimwood Reply

    5 stars
    Such a beautiful colour and texture. I love using peas in a puree and this risotto is perfect.

  7. Bill Reply

    4 stars
    What step does the half and half go in?

    • Dina and Bruce at the Golden Gate Bridge

      Bruce and Dina Miller Reply

      Bill,

      Hello, thank you so much for asking this question, as I see we left that out! I just updated the recipe. You stir it in after the pea puree. Let us know if you have any other questions. Thank you,

      Dina and Bruce

    • Dina and Bruce at the Golden Gate Bridge

      Bruce and Dina Miller Reply

      Bill,

      I updated the recipe, so sorry we left this out. Stir it in at the end before you serve it. Thank you

      Dina and Bruce

  8. justin Reply

    Perfect using what we had in the garden. Easy to make and add some spice and OMG

  9. Chenee Reply

    5 stars
    Such a tasty risotto. I’ll be making this one again soon!

    • Dina and Bruce at the Golden Gate Bridge

      Bruce and Dina Miller Reply

      Chenee,

      Thank you. And for sure we will be making some of your amazing desserts! Yum!

      Dina and Bruce

    • Dina and Bruce at the Golden Gate Bridge

      Bruce and Dina Miller Reply

      Chenee,

      Oh yay! Have the best weekend!

      Dina and Bruce

  10. Casey Reply

    5 stars
    What an interesting recipe. Looks delicious!

  11. Sara Welch Reply

    5 stars
    Enjoyed this for dinner last night and it was a savory success! Unique, unexpected and delicious; my whole family loved it!

  12. Kim Reply

    5 stars
    I’m really excited to try this. I love vegetable risotto dishes.

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