Spring Pea & Parmesan RisottoKelsey Banfield
Last week we had a little thaw. It wasn’t nearly long enough for my taste, but it was enough to put me in the mood for some spring food. I had some peas in the freezer so I decided to make some of my favorite pea and Parmesan risotto. A simple dish that it easy to make and carries with it the promise of the warm spring weather and fresh garden peas that are soon to come. I flavored it with a base of shallots and chicken broth and tossed in the freshly grated Parmesan cheese at the very end. It was a dreamy, creamy dish that put me in the mood for warmer days ahead!
Spring Pea & Parmesan Risotto
2 teaspoons olive oil
4 shallots, chopped
1 clove garlic, minced
1 ½ cups Arborio rice
5 cup low-sodium chicken broth
1 cup frozen or fresh spring peas
4 tablespoons freshly grated Parmesan cheese
1 tablespoon butter
1 pinch kosher salt
1 pinch freshly cracked black pepper
Heat oil in a large saucepan over medium heat. Add the shallots and garlic and sauté them until translucent. Then, add the rice and cook for 2 minutes, stirring continuously. Carefully pour in ½ cup of chicken broth and simmer on medium-low heat until all of the liquid is absorbed. Continue adding the broth by the half cupful, stirring until the rice has absorbed it after each addition. Once all of the broth is added fold in the peas and cook for 2 minutes. Remove the risotto from the heat and stir in the butter, Parmesan, salt and pepper and serve.