Elevated Spring Pea Risotto with Flavor Boosters
This creamy and vibrant spring pea risotto is enhanced with a selection of exciting flavor boosters, offering a sophisticated and satisfying meal.
Equipment
- Medium saucepan
- Large, heavy-bottomed pot
- Dutch oven
- Ladle
Ingredients
Main Ingredients
- 1 ½ cups Arborio Rice
- 6 cups Vegetable Broth warmed
- 1 ½ cups Fresh Spring Peas shelled
- 1 Shallot large, finely minced, or ½ small yellow onion
- 2 cloves Garlic minced
- ½ cup Dry White Wine such as Pinot Grigio or Sauvignon Blanc
- 3 tablespoons Unsalted Butter divided
- ½ cup Parmesan Cheese freshly grated, plus more for serving
- 1 tablespoon Olive Oil
- Salt and Freshly Ground Black Pepper To taste
Flavor Boosters
- 1 teaspoon Lemon Zest
- 2 tablespoons Fresh Mint finely chopped
- 2 tablespoons Mascarpone Cheese
- 1 teaspoon Thyme fresh leaves
- Truffle Oil A few drops
- 1 tablespoon Nutritional Yeast
- ¼ teaspoon Smoked Paprika
- Red Pepper Flakes Pinch
- 2 tablespoons Toasted Pine Nuts
- Balsamic Glaze A splash
Instructions
Cooking Steps
- Gently warm the vegetable broth in a medium saucepan and keep it on low heat.
- Heat olive oil and 1 tablespoon butter in a large pot, then sauté the minced shallot until soft. Add minced garlic and cook for one minute until fragrant, adding fresh thyme or red pepper flakes if desired.
- Add Arborio rice to the pot and stir continuously for 2-3 minutes until the edges become translucent.
- Pour in the white wine and stir until the rice has completely absorbed it.
- Gradually add the warm broth, one ladleful at a time, stirring constantly until each addition is absorbed; continue for 18-20 minutes until the rice is al dente.
- During the last 5 minutes of cooking, with the final two ladles of broth, stir in the fresh spring peas.
- Remove from heat and stir in the remaining 2 tablespoons of butter, grated Parmesan cheese, and your chosen flavor boosters like lemon zest, mint, mascarpone, nutritional yeast, and smoked paprika.
- Season with salt and pepper to taste, then serve with a drizzle of truffle oil or balsamic glaze, and garnish with toasted pine nuts and extra Parmesan if desired.
Notes
For extra creaminess, ensure your broth is consistently warm throughout the cooking process. Feel free to adjust the "flavor boosters" to your personal preference; a little truffle oil goes a long way! For a richer dish, consider adding a touch of heavy cream with the mascarpone cheese.