Creamy and comforting, yet also fresh, this three-pea spring risotto is packed with vibrant flavors, textures and colors!
- 5 cups low-sodium chicken broth
- 3 tablespoons unsalted butter, divided
- 1 cup diced yellow onion
- 1 teaspoon minced fresh garlic
- 1½ cups dry arborio rice
- 1 cup dry white wine
- 1 tablespoon distilled white vinegar
- 1 cup frozen peas, thawed
- 1 cup sugar snap peas, bias-sliced
- ½ cup grated fresh Parmesan (1 ounce)
- 2 tablespoons each chopped parsley and tarragon
- Black pepper
- ¾ cup pea shoots
- 6 poached eggs *see instructions
- Lemon wedges
Bring broth to a simmer in a saucepan over medium heat.
Heat 2 tablespoons butter in a Dutch oven or pot over medium. Add onion, season with salt, and cook until softened and translucent, 5–7 minutes. Add garlic and cook 30 seconds. Add rice, and cook, stirring constantly, until edges become translucent, 3 minutes.
Add wine to rice, and cook, stirring constantly, until fully absorbed. Stir in 4 cups warm broth, reduce heat to medium-low, cover, and simmer risotto until most of liquid has been absorbed, about 16 minutes, stirring twice.
Add remaining 1 cup broth to risotto and stir until creamy, 3–4 minutes.
Off heat, stir in peas, sugar snap peas, Parmesan, and remaining tablespoon butter, cover, and let stand 5 minutes. Stir parsley and tarragon into risotto; season with salt and pepper.
Top servings with pea shoots and poached eggs; serve with lemon wedges.
* How to poach eggs
- Bring a large pot of water to a boil. Crack eggs into a colander, let drain 30 seconds, then gently transfer to a liquid measuring cup.
- Stir vinegar and 1 teaspoon salt into boiling water. Remove pot from heat, then gently lower liquid measuring cup to just above the water and carefully drop eggs into water one at a time, rotating 90-degrees after each addition.
- Cover pot and let eggs cook 3 minutes until whites are set. If they are not set after 3 minutes, continue to cook, checking every 30 seconds.
- Gently remove each egg with a slotted spoon, allowing water to drain off then transfer to a plate.
Make it vegan:
- Use olive oil instead of butter
- Use vegetable broth instead of chicken broth
- Leave Parmesan out (sub in a few tablespoons of nutritional yeast)
- Leave eggs off
This recipe was originally developed by me, Lauren Grant, for Cooks' Emporium.
- Calories: 393
- Sugar: 3g
- Sodium: 468mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 186mg