Spring Pea Risotto
Our spring pea risotto, features tender pea shoots and asparagus that celebrates the season's best. Pea shoots, the young, tender leaves of the pea plant, add a delicate, slightly sweet note, but can be substituted with fresh spinach or arugula for a similar green freshness!
Yield: All recipes serve 2 people
Chef Notes: Remember agitation activates the starches to make this quick risotto just as creamy as Nonna's risotto!
If you’d like to add some extra protein, you can use chicken or pork sausage links. If you go with pre-cooked, packaged sausage, you can skip to the slice and heat
Components
Stock (Veg or Chicken)
Diced Onion
Minced Garlic
Arborio Rice
Sping Peas
Roasted Mushrooms
Lemon Zest
Parmesan
Pea Shoots/Baby Arugula
Optional: Sliced, Cooked Sausage links
Mise
Start Risotto Base:
Sauté▸ the onions in a large stockpot until translucent and lightly charred.
Add the garlic and cook until aromatic.
Toast▸ the arborio rice, stirring frequently to promote even toasting. Deglaze the pan with 1/4 C of white wine (optional) or water/stock, scraping off any fond from the bottom of the pan.
Add the remaining stock to the rice, cover, reduce the heat to a simmer and cook until the rice is tender.
Prepare the Vegetables: Trim the asparagus and peas to bit sized pieces. If using frozen peas, omit this step! Blanch and shock▸ the asparagus and peas, keeping each variety separate.
Roast the Mushrooms: Trim the mushrooms into bite sized pieces. Remember, they are 90% water so they will shrink significantly! Season with oil, salt and pepper and roast▸ until deeply browned and tender.
Cook the sausage. Two options,
Sauté in a pan until cooked through (about 12-16 minutes, turning often) until sausage is browned and temp is 160°F, turning links often, then slice.
OR
Roast on a sheet pan at 350-400°F and bake for 20-30 minutes, or until they reach an internal temperature of 160°F, then slice.
Trim/Clean the Pea Shoots/Arugula.
Zest and Juice▸ Lemon.
Grate Parmesan.
Finish
Check risotto for doneness. If the risotto has absorbed all the liquid, add 1/4 C of water/stock and stir vigorously for 2-3 minutes. This agigtates the starches and creates that ubiquitous risotto texture.
Add more liquid or increase the heat to increase evaporation to dial in the perfect risotto texture.
Fold in the mushrooms, peas/asparagus, lemon juice/zest, and parmesan plus the cooked sausage (if using)
Divide among 2 plates or shallow bowls.
Garnish with pea shoots/arugula/baby spinach.