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Risotto, the velvety and comforting staple of Italian cuisine, has captured the hearts and palates of food lovers around the world. This creamy dish, characterized by its rich texture and adaptability, offers endless possibilities for flavor combinations. In this article, we will explore a delightful variation of this classic dish: Creamy Spring Pea Risotto. This recipe is a vibrant celebration of spring flavors, bringing together the sweetness of fresh peas, the creaminess of Arborio rice, and a hint of brightness from citrus and herbs.

Creamy Spring Pea Risotto

Discover the vibrant flavors of spring with Creamy Spring Pea Risotto, a delightful twist on the classic Italian dish. This recipe highlights fresh peas and creamy Arborio rice, creating a luxurious texture perfect for any occasion. Enhance your culinary experience with aromatic onions, garlic, and a splash of white wine for depth. Topped with fresh herbs and a hint of lemon zest, this risotto is not just delicious but also a celebration of seasonal ingredients. Embrace spring in the kitchen with this nourishing dish!
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Ingredients
  

1 cup Arborio rice

4 cups vegetable broth (low-sodium preferred)

1 cup fresh or frozen sweet peas

1 small onion, finely chopped

2 cloves garlic, minced

1/2 cup dry white wine (optional)

1/2 cup freshly grated Parmesan cheese

1/2 cup heavy cream

2 tablespoons olive oil

2 tablespoons unsalted butter

Salt and black pepper to taste

Zest of 1 lemon

Fresh mint leaves, for garnish

Instructions
 

Prepare the Broth: In a saucepan, bring the vegetable broth to a gentle simmer over low heat. Keep it warm while you cook the risotto.

    Sauté Aromatics: In a large heavy-bottomed pot or skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté for about 4-5 minutes until translucent. Add the minced garlic and sauté for another minute until fragrant.

      Toast the Rice: Stir in the Arborio rice to the pot and cook for 1-2 minutes, stirring constantly until the rice is slightly translucent around the edges.

        Deglaze with Wine: (Optional) Pour in the white wine and cook, stirring continuously, until the wine has mostly evaporated.

          Cook the Risotto: Begin adding the warm vegetable broth, one ladleful at a time, to the rice. Stir frequently and allow the liquid to be absorbed before adding the next ladleful. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.

            Add Peas and Cream: When the risotto is almost done, stir in the peas and cook for a couple more minutes until heated through. Remove the pot from heat and gently mix in the heavy cream, remaining tablespoon of butter, Parmesan cheese, lemon zest, and season with salt and black pepper to taste.

              Serve: Spoon the creamy risotto into bowls and garnish with fresh mint leaves and additional Parmesan cheese if desired. Serve immediately for the best creamy texture.

                Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings