Risi e bisi is Italian for rice & peas. It is a beloved Italian specialty, traditionally served when the earliest and sweetest green peas arrive in Spring. Spring peas are sweet legumes packed with vitamins and protein, that thrive in cool weather. They are one of the first green vegetables ready to be harvested and eaten early in the growing season.

This recipe features this early Spring vegetable in two forms. A puree of peas and broth is stirred into the cooked rice, tinting the dish a vivid spring green hue and giving the risotto a silky texture. Whole peas deliver delicate pops of sweetness in every bite. That double dose of peas provides wonderful color, flavor, and freshness. Frozen peas are used here to provide the brightest color and a consistently sweet flavor.

Parmesan cheese and cold butter are added as a finishing step to the process. They emulsify the starches that are released into the cooking liquid resulting in a glossy, creamy texture that brings depth and richness to the risotto. The lemon and parsley added at the same time lighten and brighten the flavor profile. This risotto can be served as a first course or a simple main dish.

Green Pea Risotto (adapted from foodandwine.com)  Total Time Required: 50 minutes, Makes: 6 servings

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely chopped (about 1 1/2 cups)
• 2 large garlic cloves, thinly sliced (about 1 tablespoon)
• 1-1/2 teaspoons kosher salt
• 1/4 teaspoon black pepper
• 1 cup Arborio, Carnaroli, or Vialone Nano rice
• 1/2 cup (4 ounces) dry white wine
• 4-1/2 cups chicken broth, divided
• 3 cups frozen green peas, divided
• 1-1/2 ounces Parmigiano-Reggiano cheese, grated (1/2 cup), plus more for garnish
• 1/4 cup cold unsalted butter, cubed
• 1/4 cup chopped fresh parsley, plus more for garnish
• 1 teaspoon grated lemon zest plus 1 tablespoon fresh lemon juice, plus more zest for garnish

Directions:

Add the broth to a small pot and keep it warm over low heat.

Heat the oil in a large Dutch oven over medium-high heat. Add the onion, garlic, salt, and pepper. Cook, stirring often, until the onions soften and begin to brown, 4 to 6 minutes.

Stir the rice into the onion mixture. Cook, stirring constantly, for 1 minute.

Add the wine and cook, stirring constantly, until the liquid has evaporated, 30 seconds to 1 minute. Add 1 cup of warmed broth and bring the rice to a boil over medium-high heat. Add 3 more cups of broth, 1 cup at a time, stirring each cup in and only adding more once the previous cup has been absorbed.

After 4 cups of broth have been added, reduce the heat to medium under the rice pot and cook, stirring occasionally, until the rice is tender, about 14 minutes.

While the rice cooks, transfer 1 cup of peas and the remaining 1/2 cup of warmed broth to the cup of a wand blender. Process the mixture until it is smooth, 30 seconds to 1 minute, scraping down the sides of the blender cup as needed. Set the pea puree aside.

When the rice is tender, remove the pot from the heat. Stir in the cheese, butter, parsley, lemon zest and juice, pea puree, and the remaining 2 cups of peas.

Transfer the risotto to a serving dish and garnish with additional cheese, chopped parsley, and lemon zest.

Serve immediately with additional Parmesan cheese, if desired.

What a delicious way to welcome Spring!  ~Linda

Green Pea Risotto (adapted from foodandwine.com)  Total Time Required: 50 minutes, Makes: 6 servings

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely chopped (about 1 1/2 cups)
• 2 large garlic cloves, thinly sliced (about 1 tablespoon)
• 1-1/2 teaspoons kosher salt
• 1/4 teaspoon black pepper
• 1 cup Arborio, Carnaroli, or Vialone Nano rice
• 1/2 cup (4 ounces) dry white wine
• 4-1/2 cups chicken broth, divided
• 3 cups frozen green peas, divided
• 1-1/2 ounces Parmigiano-Reggiano cheese, grated (1/2 cup), plus more for garnish
• 1/4 cup cold unsalted butter, cubed
• 1/4 cup chopped fresh parsley, plus more for garnish
• 1 teaspoon grated lemon zest plus 1 tablespoon fresh lemon juice, plus more zest for garnish

Directions:

Add the broth to a small pot and keep it warm over low heat.

Heat the oil in a large Dutch oven over medium-high heat. Add the onion, garlic, salt, and pepper. Cook, stirring often, until the onions soften and begin to brown, 4 to 6 minutes.

Stir the rice into the onion mixture. Cook, stirring constantly, for 1 minute. Add the wine and cook, stirring constantly, until the liquid has evaporated, 30 seconds to 1 minute. Add 1 cup of warmed broth and bring the rice to a boil over medium-high. Add 3 more cups of broth, 1 cup at a time, stirring each cup in and only adding more once the previous cup has been absorbed. After 4 cups of broth have been added, reduce the heat to medium under the rice pot and cook, stirring occasionally, until the rice is tender, about 14 minutes.

While the rice cooks, transfer 1 cup of peas and the remaining 1/2 cup of warmed broth to the cup of a wand blender. Process the mixture until it is smooth, 30 seconds to 1 minute, scraping down the sides of the blender cup as needed. Set the pea puree aside.

When the rice is tender, remove the pot from the heat. Stir in the cheese, butter, parsley, lemon zest and juice, pea puree, and the remaining 2 cups of peas. Transfer the risotto to a serving dish and garnish with additional cheese, chopped parsley, and lemon zest. Serve immediately with additional Parmesan cheese, if desired.