Three-Pea Risotto

Author: Lauren Grant of Zestful Kitchen

Nothing quite says “spring” like vibrant green peas do. And this creamy risotto puts this spring vegetable front and center. The beauty of this risotto recipe is that it’s mostly hands-off. Yes, you don’t have to be tied to the stove stirring broth into rice for 45 minutes. This recipe utilizes steam to create the notorious creamy texture without all of the elbow grease.

Plus, using three different types of peas quickly takes this dish from simple to noteworthy. And for a dose of protein, finish with a perfectly poached egg for a satisfying, spring-inspired dinner.

Serving: 6

Takes 30 minutes

Ingredients:

5 cups low-sodium chicken broth

3 tablespoons unsalted butter, divided

1 cup diced yellow onion

Salt

1 tsp. minced fresh garlic

1½ cups dry arborio rice

1 cup dry white wine

6 eggs

1 Tbsp. distilled white vinegar

1 cup frozen peas, thawed

1 cup sugar snap peas, bias-sliced

½ cup grated fresh Parmesan (1 oz.)

2 Tbsp. chopped parsley

2 Tbsp. chopped tarragon

Black pepper

¾ cup pea shoots

Lemon wedges

Directions:

1.Bring broth to a simmer in a saucepan over medium heat.

2. Heat 2 Tbsp. butter in a Dutch oven or stock pot over medium. Add onion, season with salt and cook until softened and translucent, 5–7 minutes. Add garlic, cook 30 seconds, add rice, and cook, stirring constantly, until edges become translucent, 3 minutes.

3. Add wine to rice, and cook, stirring constantly, until fully absorbed. Stir in 4 cups warm broth, reduce heat to medium-low, cover, and simmer risotto until most of liquid has been absorbed, about 16 minutes, stirring twice.

4. Meanwhile, bring a large pot of water to a boil. Crack eggs into a colander, let drain 30 seconds, then gently transfer to a liquid measuring cup. Stir vinegar and 1 tsp. salt into boiling water. Remove from heat, then gently lower liquid measuring cup to just above the water and carefully drop eggs into water one at a time, rotating 90-degrees after each addition. Cover pot and let eggs cook 3 minutes until whites are set. If they are not set after 3 minutes, continue to cook, checking every 30 seconds. Gently remove each egg with a slotted spoon, allowing water to drain off then transfer to a plate.

5. Add remaining 1 cup broth to risotto and stir until creamy, 3–4 minutes. Off heat, stir in peas, sugar snap peas, Parmesan, and remaining Tbsp. butter, cover, and let stand 5 minutes. Stir parsley and tarragon into risotto; season with salt and pepper.

6. Top servings with pea shoots and poached eggs; serve with lemon wedges.