Fresh Spring Onion and Pea Risotto

A creamy risotto made with tender Arborio rice, fresh spring onions, and peas, finished with Parmesan for richness.

Cuisine: Italian

Category: One Pot

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 1 1/2 cups Arborio rice
• 4 cups, kept warm vegetable broth
• 1/2 cup, thinly sliced (white and green parts separated) spring onions
• 1/2 cup (or thawed frozen) fresh peas
• 2 tbsp butter
• 1/4 cup, grated Parmesan cheese
• 1/4 cup dry white wine
• to taste salt
• to taste black pepper

Instructions

1. Step 1: In a medium saucepan, heat vegetable broth over low heat to keep warm.
2. Step 2: In a large, heavy-bottomed pot, melt 1 tbsp butter over medium heat. Add white parts of spring onions and cook for 2 minutes until softened.
3. Step 3: Add Arborio rice and stir to coat, cooking for 1 minute until rice is slightly translucent around the edges.
4. Step 4: Pour in dry white wine and stir until absorbed, about 2 minutes.
5. Step 5: Begin adding warm vegetable broth, one ladle at a time, stirring constantly, until liquid is absorbed before adding more. Continue for 18-20 minutes until rice is tender but still slightly firm (al dente).
6. Step 6: Stir in fresh peas and green parts of spring onions during the last 3 minutes of cooking.
7. Step 7: Remove from heat, stir in remaining 1 tbsp butter and grated Parmesan, and season with salt and pepper to taste. Let rest for 2 minutes before serving.