Spring Pea Risotto


  • 1lb Arborio rice
  • 3 tbsp. Extra virgin olive oil
  • 1 oz. butter
  • 1 medium onion
  • 1 glass dry white wine
  • 1 qt. vegetable or chicken broth
  • salt and pepper to taste
  • I bag of frozen peas
  • 4 tbsp of grated parmesan
  • 3 tbsp of mascarpone cheese (optional)
  • bunch of spring pea shoots (garnish)


  • Sauté chopped onions in olive oil and butter until golden brown
  • Add rice and stir for 2 minutes
  • Add wine and stir until it evaporates
  • Add warm broth until rice is covered
  • Let simmer and cook and stir adding broth every time broth is almost completely absorbed by the rice
  • Add in bag of peas and let cook
  • When rice is cooked and broth is almost completely absorbed, remove from the heat
  • Add some grated off
  • Stir until the risotto reaches a creamy consistency
  • Garnish with pea shoots

Variation Add 3-4 slices of bacon sautee for 2 minutes before adding broth for added flavor

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