What’s for Dinner? Springtime Risotto

Celebrate Spring with two kinds of peas in a creamy risotto, with microgreens and bacon crumbles on top

OMG Spring has finally sprung! It’s been a long time coming (to my neighborhood, at least) and we’re so thankful the weather is now cooperating for windows flung wide open, jackets left at home, and meals eaten outdoors.

I’m thankful as well for the abundance of gorgeous, fresh spring vegetables in the market. Today’s featured dish – Springtime Risotto – makes the most of them.

The Occasion: Springtime Risotto is a dish that seems fancy, tastes luxurious (oh that creamy mouthfeel!), and is surprisingly simple to prepare. We served this to our good friends C & K for a casual dinner one recent Friday evening. It would work equally well as a starter course for a more formal dinner party. 

Two plates of Springtime Risotto are better than one!

The Recipe: Cooking Light bills this recipe as Double Pea Risotto and that’s exactly what it is. We like our moniker better, but either way this dish is super-delicious and easy to make thanks to the recipe’s clear instructions. I read many food blogs and food/lifestyle mags but always come back to Cooking Light as a reliably good source for tasty and healthy meals that are usually quick and easy to prepare.

What Makes it Special? Fresh spring veggies and herbs make this risotto special. Personally, I find risotto special and magical full stop. It surely must be magic that turns a mix of rice, broth, and only the smallest amount of cheese into the rich, creamy ambrosia that I savor by the spoonful. 

Kitchen Tip: This recipe is easy but also a time-suck. Well, that’s not quite accurate, we’re only talking 30 minutes (once everything has been prepped) BUT it is hands-on for the entire time – stirring, stirring, stirring. Oh hey, how about a little more stirring!

So my kitchen tip for you is to have good friends around to talk with and/or an awesome playlist to keep you company.

Here’s one now, timed at just the right length to accompany all that stirring!

​It's a springtime mix of jazz and pop and country and - my favorite category - other. I do hope you enjoy it.

Serve With: We enjoyed a green salad and crusty bread alongside this risotto. As noted, you could serve the risotto as a starter or side dish for an entrée of grilled or roasted lamb, pork or chicken. 

Click on the photos to enlarge them and read the captions.

The Verdict: Everyone at our house agreed – the Springtime Risotto was a hit! It is a dish that celebrates contrasts. The still-crisp sugar snap peas and garnish of lightly dressed micro-greens plays so well against the rich and creamy rice – heavenly! Be sure to use arborio rice, yes, it does make a difference. And be ready to sit down and eat as soon as the risotto is cooked. It’s best served hot and melty. Mmmmmm. 

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Springtime Risotto
Recipe source: Ann Taylor Pittman for Cooking Light, posted as Double-Pea Risotto
 
INGREDIENTS:

• 4 cups unsalted chicken stock
• 1 1/2 tablespoons olive oil, divided
• 2 bacon slices, chopped
• 1 large shallot, finely chopped
• 3 garlic cloves, minced
• 1 cup uncooked Arborio rice
• 1/3 cup dry white wine
• 8 ounces sugar snap peas, trimmed and cut crosswise into thin slices
• 1 cup fresh or thawed frozen green peas
• 1 tablespoon fresh tarragon, chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 ounce Parmigiano-Reggiano cheese, finely grated (about 1/4 cup)
• 2 ounces microgreens (about 2 cups)
• 1 1/2 teaspoons fresh lemon juice

 
DIRECTIONS:

• Bring stock to a simmer in a saucepan over medium-high (do not boil). Reduce heat to low, and keep the stock warm.
• Heat a large sauté pan or Dutch oven over medium heat. Add 1 tablespoon oil; swirl to coat. Add bacon; cook until crisp, 4 to 5 minutes. Remove bacon with a slotted spoon; drain on a paper towel.
• Add shallot and garlic to drippings in pan; cook, stirring often, 2 minutes.
• Add rice; cook, stirring constantly, 1 minute.
• Add wine; cook, stirring constantly, until liquid is absorbed, about 2 minutes.
• Stir in 1 cup warm stock; cook, stirring often, until liquid is nearly absorbed, about 3 minutes.
• Add 2 cups stock, 1/2 cup at a time, and cook, stirring almost constantly, until each portion of stock is absorbed before adding the next.
• Add snap and green peas and 1/2 cup stock; cook, stirring constantly, until snap peas are crisp-tender and liquid is absorbed, about 2 minutes.
• Remove from heat; stir in tarragon, salt, pepper, cheese, and remaining 1/2 cup stock.
• Combine microgreens, lemon juice, and remaining 1 1/2 teaspoons oil in a medium bowl; toss to coat.
• Divide risotto evenly among 4 bowls; top with microgreens and bacon.

What is your favorite springtime vegetable? Tell us in the comments, please.