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Creamy Spring Pea Risotto with Browned Butter

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A creamy and elegant risotto featuring fresh spring peas and nutty browned butter, perfect for a comforting yet light dinner.

Ingredients

Scale
  • 1 cup (200 g) Arborio rice
  • 1 ½ cups (225 g) fresh spring peas, shelled
  • 4 tablespoons (55 g) unsalted butter, divided
  • 1 small shallot, finely chopped
  • 1 clove garlic, minced
  • About 4 cups (960 ml) vegetable broth, kept warm
  • ½ cup (120 ml) dry white wine (optional)
  • ½ cup (50 g) freshly grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • A few leaves fresh mint or basil, finely chopped (optional)

Instructions

  1. Warm the vegetable broth in a medium saucepan and keep it at a low simmer (about 5 minutes).
  2. In a heavy-bottomed pan, melt 2 tablespoons (28 g) of butter over medium heat. Cook, swirling occasionally, until golden with nutty aromas and browned bits appear (3-4 minutes). Remove from heat and keep warm.
  3. Add the remaining 2 tablespoons (28 g) butter to the pan and melt over medium-low heat. Add the finely chopped shallot and cook gently until translucent (2-3 minutes). Add minced garlic and sauté for 30 seconds until fragrant, avoiding browning.
  4. Stir in the Arborio rice, coating each grain with the buttery shallot mixture. Toast for 1-2 minutes until edges become translucent but center remains opaque.
  5. Pour in the white wine and stir continuously until mostly absorbed (2-3 minutes).
  6. Add about ½ cup (120 ml) of warm broth to the rice. Stir gently but frequently, allowing the rice to absorb the liquid before adding more. Repeat for about 20 minutes until rice is tender but still al dente.
  7. When rice is almost done, stir in the fresh peas and cook for another 3-4 minutes until softened.
  8. Remove from heat. Stir in the browned butter reserved earlier and freshly grated Parmesan. Season with salt and pepper to taste. Fold in fresh herbs if using.
  9. Let the risotto rest for 1-2 minutes to thicken slightly. Serve immediately, garnished with extra Parmesan or herbs if desired.

Notes

Keep broth warm to maintain cooking temperature. Stir gently but frequently to release starches for creaminess. Remove butter from heat as soon as browned to avoid burning. Fresh peas preferred for best flavor and texture. If risotto is too thick, add a splash of broth or hot water to loosen.

Nutrition

Keywords: risotto, spring peas, browned butter, creamy risotto, easy dinner, vegetarian, Italian recipe

Find it online: https://breezybake.com/creamy-spring-pea-risotto-with-browned-butter-easy-recipe-for-perfect-dinner/