Sweet Pea Risotto with Saffron
| Yield: | 4 Servings |
| Categories: | Vegetarian, Main Dishes, Vegetables, Rice |
| 5 | c | Vegetable stock; (homemade or low-sodium canned broth) |
| 6 | Sprigs fresh mint | |
| 2 | tb | Fresh mint minced leaves for garnish; reserved |
| 6 | Sprigs parsley | |
| 2 | tb | Parsley minced leaves for garnish; reserved |
| 2 | tb | Extra-virgin olive oil |
| 1/2 | c | Minced shallots |
| 1 1/4 | c | Superfino or arborio rice |
| 1 | ts | Loosely packed saffron threads |
| 1/2 | c | Dry white wine |
| 2 | ts | Finely grated fresh lemon zest |
| Salt and freshly ground pepper | ||
| 1 | c | Sweet peas; (cooked) |
| 1/3 | c | Freshly grated Parmigiano-Reggiano plus additional for the table |
| 2 | ts | Fresh lemon juice |
Advertisement