Spring Risotto w/ Baby Peas
This is a wonderful dish full of all the flavors and subtle colors of spring.
Prep Time 10 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr
- 2 qts Vegetable Stock (you can use chicken stock if you don't have any vegetarians coming)
- 1 tbsp Salt
- ½ tbsp Pepper
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 Diced Onion
- 2 cloves Minced Garlic
- 4 cups Arborio Rice
- 1 cup Frozen Baby Peas
- 2 tbsp Chopped Chives
- Zest & Juice of One Lemon
- ¼ cup Grated Pecorino Romano Cheese
- Shaved Parmesan (for garnish)
in saucepan heat and keep on simmer Vegetable Stock, Salt, Pepper, Onion Powder and Garlic Powder.
In sauté pan place Olive Oil, Onion and Garlic and cook until onions are soft and translucent.
Add Arborio Rice and sauté rice for about 2-3 minutes tossing occasionally - do not let rice brown.
Add 2 cups of the hot stock and stir until liquid is absorbed. Continue adding hot stock a little (1-2 cups) at a time until rice is tender but still a little al dente.
Add Peas, Chives and Lemon Zest and Lemon Juice. Blend and just before serving stir in Pecorino Romano Cheese.
Serve in shallow wide rim pasta bowl and drizzle with olive oil and garnish with shaved parmesan cheese.