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Celebrate the freshness of spring with this creamy risotto, dotted with tender, sweet peas and a hint of parmesan. Equally indulgent and light, making weeknight dinners feel like weekends. This recipe is perfect for those who love the comforting embrace of a creamy risotto, brightened by the sweet, pop of fresh peas. It’s an elegant dish that’s simple enough for a weeknight but fancy enough to impress guests at your next dinner party.
In a medium saucepan, heat the broth over low heat and keep warm.
In a large pan or skillet, heat the olive oil over medium heat. Add the shallots and garlic, sauté until the shallots are translucent.
Add the Arborio rice to the pan and stir for a couple of minutes until the rice is well-coated in the oil and has a slightly translucent edge.
Pour in the white wine and stir until it is fully absorbed.
Add one ladle of warm broth to the rice, stirring constantly until the liquid is absorbed. Continue adding broth one ladle at a time, allowing each to be absorbed before adding the next, stirring gently and often.
After about 20 minutes, when the rice is creamy and the grains are cooked but still have a slight bite, stir in the fresh peas.
Remove the pan from heat. Stir in the butter and parmesan cheese until melted and combined. Season with salt and pepper to taste.
Serve immediately, garnished with freshly chopped parsley.
