Easy Spring Pea Risotto

MAIN DISH RECIPE Make this Recipe!

[{"selector":"#anim-243898ad-ecab-4743-8bf9-be8f8445c894","keyframes":{"transform":["scale(1)","scale(1.06)","scale(0.994)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":500,"duration":1450,"easing":"ease-in-out","fill":"both","iterations":3}] This Spring Risotto recipe is made with two types of peas, leeks, fresh lemon juice, and mascarpone. This incredibly creamy dish can be enjoyed as a meatless entree or side dish! Let’s get started! Make this Recipe!

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I’d argue that fresh peas are the unsung hero of the season that home cooks tend to overlook. Snap peas, snow peas, shelling peas — the frozen green peas from the supermarkt don’t hold a candle to the sweetness and freshness of in-season peas. Make this Recipe!

PREP SUGAR SNAP PEAS

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BLANCHE

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COOK SHELLED PEAS BRIEFLY

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ADD TO ICE BATH

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Easy Spring Pea Risotto

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PREP SUGAR SNAP PEAS

1. Trim the ends off of the sugar snap peas and discard. If the sugar snap peas are larger than 1 inch in length after trimming, then cut them in half width.

BLANCHE

2. Bring a large pot of salted water to boil. Have a large bowl full of ice water ready. Put the sugar snap peas in the water and allow to cook for 2 minutes.

COOK SHELLED PEAS BRIEFLY

3. After 2-minutes, add the shelled peas to the water along with the sugar snap peas and cook for 1-minute more.

ADD TO ICE BATH

4. Working quickly, scoop the vegetables out of the pot and into the ice water. Add more ice if the water feels warm to the touch. After 5-minutes, drain the vegetables well.

Read More:

How to Make Spring Pea Risotto

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