The Sol Journal

Spring Pea Risotto

recipes

Spring Pea Risotto

18 October, 2024

Celebrate spring with our zesty Pea Risotto—rich in fibre, plant-based protein, and packed with gut-loving nutrients. Topped with detoxifying broccoli sprouts, this vibrant, vegetarian dish is as delicious as it is nourishing!

Serves: 4
Time: 35 minutes

Our zesty pea risotto is a true celebration of spring! This vegetarian favourite is not only delicious but also packed with fibre and plant-based protein, making it great for digestion and gut health. Peas bring a powerhouse of nutrients like vitamins A, B6, C, and K, plus magnesium and potassium to keep you feeling your best. We’re all about sneaking in extra nutrition, so we’ve topped it off with broccoli sprouts for an extra boost. This little microgreen is loaded with sulforaphane, a powerful detoxifier that helps your body eliminate harmful toxins. Enjoy this flavourful, nutrient-packed recipe this season!

Ingredients

1 large shallot, finely sliced
2 garlic cloves, finely sliced
1 tablespoon lemon juice
4 cups vegetable stock
1 cup arborio rice
2 cups peas, fresh or frozen
1 cup snow peas, fresh or frozen
1/2 cup baby spinach
1/2 cup parmesan cheese, grated
1 lemon, zest and juice
Salt & pepper to taste
1/4 cup fresh mint, roughly chopped
Broccoli sprouts, to garnish
Drizzle of olive oil

Method

  1. Heat a large skillet with a drizzle of olive oil over medium heat. Fry shallot and garlic for 3–4 minutes until translucent and fragrant.
  2. Add arborio rice and stir for one minute. Add lemon juice to deglaze the pan. Allow to simmer until all liquid has absorbed.
  3. Pour in the vegetable stock–1 cup at a time. Reduce heat to a simmer and stir regularly, every 1 minute, allowing the rice to absorb slowly. Once absorbed, add another cup and repeat the process until rice is tender, about 20 minutes. 
  4. While the rice is simmering, bring a small pot of salted water to a boil. Add in the peas and snow peas. Blanch for 2–3 minutes until tender, drain and set aside in a bowl of iced water.
  5. Add 1/2 cup of peas to a high-speed blender with 1/2 cup filtered water, 1 tablespoon of olive oil and baby spinach. Blend until you have a smooth consistency. Set aside.
  6. Once the risotto is tender, remove from heat and fold in the remaining peas, snow peas, parmesan cheese, lemon zest, lemon juice, chopped mint, salt and pepper.
  7. Divide risotto into four bowls and garnish with fresh mint and broccoli sprouts. Drizzle with olive oil and enjoy!