Spring Pea Risotto with Lemon (and Scallops )

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Green Pea Risotto

  • 2 Tbs. butter

  • 1 Tbs. olive oil

  • 1/2 onion, minced

  • 2 cloves garlic, minced

  • 1 1/2 cup arborio rice

  • 1/4 cup white wine

  • Zest and juice of 1 lemon

  • 6 cups vegetable stock

  • 2 cups frozen peas

  • 1/2 cup grated Parmesan cheese

    (Seared scallops optional)

In a  large Dutch oven, add butter and olive oil and warm over medium heat. Add the onion, a pinch of salt and pepper, and saute for 4 to 6 minutes or until soft and translucent. Add the garlic and cook for another 30 seconds.  Add the arborio rice and a large pinch of salt and stir well, making sure the rice is coated with the oil in the pan. Deglaze with wine and lemon juice and cook until it is absorbed. 

Warm 6 cups of vegetable stock. Ladle in 1 cup of the stock in at a time letting the stock be mostly absorbed before adding in the next cup of stock. 

Fold in ½ cup of Parmesan cheese and garnish with chives, lemon zest and more Parmesan cheese. (Top with scallops if using)

Makes about 4 to 6 servings. 

Fridge ForagingAmanda Frederickson1 Comment