Description
This Fresh Pea Risotto is a creamy and elegant Italian dish made with Arborio rice, mascarpone, and Parmesan cheese. It features vibrant spring peas for a fresh, seasonal touch, making it perfect for a weeknight dinner or a special date night meal. The risotto is rich yet light, with a silky texture and bright flavors enhanced by pea tendrils and a squeeze of lemon juice.
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 2 shallots, diced
- 4 cloves garlic, minced
- 1 cup Arborio rice
- ½ cup dry white wine
- 2 ½ cups chicken stock or vegetable stock, warm
Cheeses
- ½ cup Parmesan cheese, grated
- ⅓ cup mascarpone cheese
Vegetables & Garnish
- 1 ½ cups fresh peas, quickly blanched
- Pea tendrils or fresh basil leaves for garnish
- Lemon wedges for serving
Seasoning
- Kosher salt, to taste
- White pepper, to taste
Instructions
- Sauté shallots: Heat the olive oil in a large skillet over medium-high heat. Add the diced shallots and cook until translucent, about 3–4 minutes, stirring occasionally to avoid browning.
- Add garlic: Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Toast the rice: Add the Arborio rice to the skillet, stirring constantly so each grain is coated with oil. Toast for about 90 seconds until the edges become translucent.
- Deglaze with wine: Pour in the dry white wine, stirring continuously until all the wine has been absorbed by the rice, which adds depth to the flavor.
- Add stock gradually: Begin adding the warm chicken or vegetable stock ½ cup at a time, stirring frequently and waiting until the liquid is fully absorbed before adding more. Continue this process for 20–25 minutes, until the rice is creamy and just tender.
- Incorporate cheeses and peas: Remove the skillet from heat and stir in the grated Parmesan and mascarpone cheeses until fully melted and combined. Gently fold in the blanched fresh peas.
- Season and garnish: Season the risotto with kosher salt and white pepper to taste. Garnish with fresh pea tendrils or basil leaves and serve immediately with lemon wedges to squeeze over for brightness.
Notes
- Risotto requires patience and frequent stirring but is easy to master and worth the effort for its creamy, luxurious texture.
- Use warm stock throughout the cooking process to ensure even cooking and to maintain the risotto’s temperature.
- Fresh peas can be swapped with frozen peas if fresh are not available, just blanch frozen peas briefly before adding.
- For a vegetarian version, use vegetable stock instead of chicken stock.
- Serve immediately for the best consistency, as risotto tends to thicken upon standing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
