Sweet Pea Risotto with Lemon and Mint

Here is a tangy risotto recipe that combines distinct ingredients of strong flavor and color; mint and lemon. It’s rather rich, so make it your entire meal and don’t be greedy with the portions. If you find it too heavy for your liking, cut back on the Parmesan cheese and butter, although you will lose some of that lovely, creamy risotto texture. We like it the way it is though, full belly and all. 

Sweet Pea Risotto with Lemon and Mint (serves 6-8)

8 oz sweet peas, hulled
2 celery stalks, finely chopped
5 medium shallots, finely chopped
1 lb risotto rice
1 cup vermouth
4 cups chicken broth
Zest of 2 lemons
Juice of 1 lemon
20 mint leaves, thinly sliced
4-8 oz Parmesan cheese, grated
3 tbsp butter
1 tbsp olive oil

Heat the stock in a saucepan. In a separate pan heat the olive oil on medium heat. Add the shallots and celery and let slowly fry until soft. Do not let them brown. Add the rice and turn the heat up. Stir the rice to coat and allow to begin to cook. Continue stirring until the rice begins to look translucent. Add the vermouth and allow the alcohol to cook off. When the vermouth has cooked down, turn the heat down and slowly add your stock. While stirring add a ladle full of stock, wait for the rice to absorb the liquid and add another ladle. Continue until your rice is creamy, roughly 15 minutes, and you have used all or most of your stock.

Once all of the liquid is absorbed stir in the sweet peas and the butter. Then, add the lemon juice, zest and mint. Be sure to salt and pepper to taste. Last but not least, fold in the parmesan cheese. When ready to serve spoon into bowls and top with grated parmesan and mint leaves.