📝 About This Recipe
This vibrant Italian classic celebrates the arrival of spring by pairing the natural sweetness of garden peas with the cooling brightness of fresh mint. A true labor of love, this risotto relies on the slow release of starch from Arborio rice to create a naturally velvety texture without the need for excessive cream. It is a sophisticated yet comforting dish that balances earthy shallots, crisp white wine, and a salty finish of aged Parmigiano-Reggiano.
🥗 Ingredients
The Pea Puree
- 1 1/2 cups Frozen or fresh blanched peas (thawed if frozen)
- 1/4 cup Fresh mint leaves (tightly packed)
- 1/4 cup Vegetable stock (warm)
The Risotto Base
- 1 1/2 cups Arborio or Carnaroli rice (do not wash the rice)
- 5-6 cups Vegetable or light chicken stock (kept at a low simmer in a side pot)
- 1/2 cup Dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 2 pieces Shallots (very finely minced)
- 2 pieces Garlic cloves (pressed or minced)
- 3 tablespoons Unsalted butter (divided into 1tbsp and 2tbsp)
- 1 tablespoon Extra virgin olive oil
Finishing Touches
- 1/2 cup Whole garden peas (reserved for texture)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 1/2 Lemon (zested and juiced)
- Sea salt and black pepper (to taste)
- 1 handful Fresh pea shoots (for garnish)
👨🍳 Instructions
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1
Place your stock in a medium saucepan over medium heat. Once it reaches a simmer, turn the heat to low to keep it hot throughout the cooking process.
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2
Prepare the vibrant green base: In a blender or food processor, combine 1 1/2 cups of peas, the fresh mint leaves, and 1/4 cup of warm stock. Blitz until completely smooth and set aside.
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3
In a wide, heavy-bottomed pan or Dutch oven, melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium heat.
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4
Add the minced shallots and cook for 3-4 minutes until translucent and soft, but not browned. Add the garlic and cook for another 60 seconds until fragrant.
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5
Add the rice to the pan. Stir constantly for 2-3 minutes to 'toast' the grains. Look for the edges of the rice to become translucent while the center remains white.
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6
Pour in the white wine. Stir continuously until the liquid has been fully absorbed by the rice, deglazing the bottom of the pan as you go.
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7
Add your first ladle of hot stock (about 3/4 cup). Stir frequently. Wait until the liquid is nearly all absorbed before adding the next ladle.
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8
Continue this process of adding stock and stirring for about 18-20 minutes. The stirring is crucial as it rubs the starch off the rice, creating the creamy 'mantecatura' effect.
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9
When the rice is nearly tender but still has a slight 'al dente' bite (usually after 4-5 cups of stock), stir in the reserved 1/2 cup of whole peas and the bright green pea-mint puree.
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10
Add one final small splash of stock if the mixture looks too thick; the risotto should be 'all'onda' (wavy), meaning it moves like a slow wave when you shake the pan.
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11
Remove the pan from the heat. This is essential for the final texture. Stir in the remaining 2 tablespoons of cold butter and the grated Parmigiano-Reggiano vigorously.
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12
Add the lemon zest, a squeeze of lemon juice, salt, and pepper. Taste and adjust seasoning as needed.
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13
Cover the pan and let it rest for 2 minutes. This allows the flavors to marry and the texture to settle into perfection.
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14
Spoon the risotto onto warmed plates. Garnish with fresh pea shoots, an extra sprinkle of parmesan, and a crack of black pepper.
💡 Chef's Tips
Always keep your stock simmering; adding cold stock to hot rice shocks the grain and prevents the starch from releasing properly. Don't over-stir to the point of exhaustion, but do stir frequently; it's the friction between the grains that creates the creaminess. If you don't have shallots, use the white parts of leeks for a similarly delicate and sweet onion flavor. Use 'cold' butter at the very end (the mantecatura phase) to create a glossier, more stable emulsion than melted butter would provide. If using fresh garden peas, blanch them for 2 minutes in boiling water before pureeing to ensure they are tender and bright green.
🍽️ Serving Suggestions
Pair with a chilled glass of Vermentino or a crisp Sauvignon Blanc to complement the herbal mint notes. Serve alongside pan-seared scallops or a piece of lemon-crusted sea bass for a complete seafood feast. Accompany with a simple arugula salad dressed in a light balsamic vinaigrette to cut through the richness of the rice. For a vegetarian luxury twist, top with a dollop of fresh ricotta cheese or a drizzle of truffle oil just before serving.