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Risotto is a beloved Italian dish known for its creamy texture and rich flavor, making it a comforting and versatile meal choice. It serves as a canvas for a variety of ingredients, allowing chefs and home cooks alike to showcase their creativity. Among the many variations, Creamy Spring Pea Risotto stands out as a celebration of seasonal produce, particularly the vibrant and sweet peas that herald the arrival of spring. This dish not only satisfies the palate but also brings a burst of color and freshness to the table.

Creamy Spring Pea Risotto

Bring the taste of spring to your table with this Creamy Spring Pea Risotto! This comforting Italian dish features vibrant and sweet spring peas, along with creamy Arborio rice to create a luxurious texture. Learn to master the art of risotto with simple steps, from sautéing aromatics to gradually adding broth, ensuring every bite is rich and flavorful. Perfect for special occasions or a cozy weeknight dinner, this recipe celebrates seasonal produce and is sure to impress your family and friends.
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Ingredients
  

1 ½ cups Arborio rice

4 cups vegetable broth

1 cup fresh peas (or frozen if unavailable)

1 medium onion, finely chopped

3 cloves garlic, minced

1 cup dry white wine (optional, you can replace with more broth)

2 tablespoons olive oil

2 tablespoons unsalted butter

½ cup grated Parmesan cheese (plus more for serving)

Zest of 1 lemon

Juice of ½ lemon

Salt and pepper to taste

Fresh mint leaves for garnish (optional)

Instructions
 

Prep the Broth: In a saucepan, heat the vegetable broth over low heat. Keep it warm throughout the cooking process.

    Sauté Aromatics: In a large, heavy-bottomed pot, add olive oil and 1 tablespoon of butter over medium heat. Once the butter melts, add the chopped onion and sauté until translucent, about 4-5 minutes. Add the minced garlic and cook for an additional minute until fragrant.

      Toast the Rice: Stir in the Arborio rice, ensuring each grain is coated with the oil and butter. Toast the rice for about 2 minutes until it turns a light golden color, stirring frequently.

        Add Wine: Pour in the white wine (if using) and stir gently, allowing it to absorb fully into the rice. This should take about 2-3 minutes.

          Gradual Broth Addition: Begin adding the warm vegetable broth, one ladle at a time, to the rice. Stir consistently until the liquid is mostly absorbed before adding the next ladle. Repeat this process until the rice is creamy and al dente, about 18-20 minutes.

            Stir in Peas and Seasonings: When the rice is nearly cooked to your liking, gently fold in the fresh peas, lemon zest, and lemon juice. Allow the peas to warm through for about 2-3 minutes.

              Finish with Creaminess: Remove the pot from heat and stir in the remaining tablespoon of butter and the grated Parmesan cheese. Season with salt and pepper to taste.

                Garnish and Serve: Serve the risotto immediately, garnished with fresh mint leaves and extra Parmesan cheese if desired.

                  Prep Time: 10 mins | Total Time: 30 mins | Servings: 4