Spring Pea Risotto
This Spring Pea Risotto recipe combines tender Arborio rice with fresh green peas and pea purée for a vibrant, flavourful dish. Topped with a perfectly poached egg and a sprinkle of Pecorino cheese, it’s a comforting meal that highlights the best of seasonal ingredients. For an extra burst of freshness, garnish with pea shoots or chive flowers.
Serves: 4
- 1 ½ cups - arborio rice (about 5 cups cooked)
- 2 tbsp - canola oil
- 4 litres (about 16 cups) - vegetable stock, kept warm
- 1 cup - green peas (fresh or frozen)
- 1 cup - pea purée
- 1 tbsp - lemon juice
- 1 ½ cups - grated Pecorino cheese (or Parmesan)
- 1 - large egg
- Salt to taste
- Optional: pea shoots or chive flowers for garnish
- 3 cups - green peas (fresh or frozen)
- 3 - shallots, finely chopped
- 5 - garlic cloves, finely chopped
- 1 litre (about 4 cups) - vegetable stock
- 100g (about 7 tbsp) - cold butter, cut into cubes
- 1 tbsp - oil (for sautéing)
- Step 1
Heat oil in a large skillet over medium heat.
- Step 2
Add chopped shallots and garlic. Cook until lightly golden and fragrant, about 5 minutes.
- Step 3
Add peas and vegetable stock. Cook until peas are tender, about 5–7 minutes.
- Step 4
Transfer everything (except the butter) to a blender and blend until smooth.
- Step 5
With the blender running, gradually add the cold butter cubes until fully incorporated.
- Step 6
Strain through a fine mesh sieve for a smooth finish.
- Step 1: Heat the Stock
In a separate pot, keep the vegetable stock at a gentle simmer over low heat.
- Step 2: Cook the Rice
In a large saucepan or deep skillet (like a sauté pan or Dutch oven), heat the canola oil over medium heat. Add the Arborio rice and stir for about 2–3 minutes, until the edges of the rice look translucent.
- Step 3: Add the Stock Gradually
Begin adding the hot vegetable stock about 2 cups at a time, stirring constantly.
Allow the liquid to mostly absorb before adding more stock. Continue this process until the rice is tender but still slightly firm (al dente), and creamy in texture—this usually takes around 18–20 minutes. - Step 4: Add Peas and Cheese
Once the rice is cooked, stir in the green peas, lemon juice, and grated cheese. Mix until everything is evenly combined and creamy.
- Step 5: Add the Pea Purée
Gently fold in the pea purée to give the risotto a rich green colour and extra flavour. Taste and season with salt if needed.
- Step 6: Poach the Egg
Bring 3 litres of water to a simmer in a separate saucepan. Add 1 tbsp white vinegar. Crack an egg into a small bowl, then gently slide it into the simmering water. Poach for 1 minute and 30 seconds, or until the whites are set but the yolk is still soft. Remove with a slotted spoon.
- Step 7: To Serve
Spoon risotto into bowls, top each with a poached egg. Garnish with pea shoots or chive flowers, if using.
