Full of spring’s finest greens, this creamy dish will please vegetarians and carnivores alike.
4 oz. Parmesan cheese, with rind
2 c. pea pods (peas removed) or 1 cup frozen peas
1 lb. peas, thawed if frozen
4 tbsp. unsalted butter, divided
1 medium shallot, sliced
Kosher salt and pepper
1 c. Arborio rice
1/2 c. dry white wine
1 c. pea shoots
1 tbsp. olive oil
- Grate Parmesan into small bowl and set aside; transfer rind to small pot. Add pea pods (or 1 cup frozen peas) and 5 cups water; bring to a boil, then simmer 10 minutes. Strain, discard solids and return pea stock to pot; keep warm on low. In blender, puree 1 cup each peas and pea stock until smooth.
- Melt 2 tablespoons butter in large saucepan on medium. Add shallot and 1/4 teaspoon salt and cook until tender, about 2 minutes.
- Add rice and cook, stirring to coat and toast, about 5 minutes. Add wine and simmer until nearly evaporated, 2 to 3 minutes.
- Add stock, 3/4 cup at a time, stirring often until nearly absorbed before adding more. Stir in pea puree and simmer until rice is nearly tender, about 5 minutes. Stir in remaining peas.
- Remove risotto from heat. Finely grate zest of lemon and squeeze juice from 1 lemon half into risotto, then stir in grated Parmesan and remaining 2 tablespoons butter.
- Squeeze juice of remaining lemon half into bowl; toss with pea shoots, olive oil and salt and pepper to taste. Serve over risotto.