Winters in Boston can be long, and when spring arrives, diners are eager for fresh and bright flavors and seasonal ingredients. At Royal Sonesta Boston, Executive Chef Brian Dandro’s Spring Pea Risotto is a vegetarian entree featuring the sweet flavor of fresh peas and pea broth, which is used in place of chicken stock. This recipe is a perfect addition to an Easter lunch or spring dinner party. Get the recipe below, and watch the video to see Chef demonstrate how it is made!
Watch the video here.
1 Quart Hot Pea Broth (can sub chicken stock)
8 Ounces Arborio Rice
2 T Olive Oil (1 oz for cooking and 1 oz to finish)
1 T Chopped Garlic
¼ Cup Minced Shallot
½ Cup Dry White Wine (can sub 2 T fresh lemon juice)
½ Cup Grated Parmesan
1 Tsp Lemon Zest¼ Cup Freshly Shredded Mint Leaves
¼ Cup Toasted Pine Nuts
Bunch Pea Sprouts
1 Cup Fresh or Frozen Peas (preferably blanched English peas)
4 Ounces Diced Butter to finish (optional)
Kosher Salt to taste
Fresh Ground Pepper to finish
In 2 quart sauce pan, warm olive oil on low heat.
Add shallots and cook till soft.
Add garlic and cook till soft as well.
Add rice and coat with shallot/garlic mixture.
Pour in the wine and cook until absorbed by the rice.
Begin adding warm stock, just enough to cover the rice.
Allow the rice to simmer in between stirring so that the grains rub together naturally and release the starch.
Add some salt to begin seasoning, you will need to season to taste throughout the process.
Cook to desired consistency by continuously adding stock as it absorbs. Ideally, the rice should still have some bite in the center but also a creaminess to the texture.
Once finished, leave risotto slightly loose and fold in lemon zest, butter and parmesan.
Next, add peas and taste for salt.
Plate the portions and top with sprouts, pine nuts and fresh mint.
Add fresh pepper and drizzle with remaining olive oil for a beautiful shine.