Spring brings the beloved colorful vegetables with which we can create so many dishes.
Fresh peas are now in the markets and I can’t wait to start cooking with them. Besides the classical dishes with peas with which we grew up, we can definitely be creative and include them in salads, soups, purée, pasta and risotto. I chose my first spring recipe to be a risotto with peas and pesto.
It’s so tasty and fresh so I am sure it will become your favorite. Furthermore it can be cooked quickly and in easy steps.
Risotto with peas and parsley pesto
Yield 4 portions
- 1 & 1/2 cups of rice for risotto
- 1 small onion
- 250 g peas
- 4 cups of vegetable broth
- 60 g of butter
- 1 tbsp. olive oil
- ½ cup of grated hard cheese (Parmesan works best)
- ½ cup of white wine
- Salt, pepper and nutmeg
- 1 bunch of fresh parsley
- 2 tbsp. of olive oil
- ¼ cup of sunflower seeds (optional)
- ¼ cup of water
- Clean the parsley and place it in the blender together with the olive oil, water and sunflower seeds.
- Blend the ingredients to form a homogeneous mass.
- Cut the onion to small pieces.
- In a big frying pan add the olive oil and heat to medium heat.
- Add the onion to the heated oil for 10-15 minutes, making sure it doesn’t turn dark.
- Increase the heat and add the rice to the pan.
- Mix for some seconds then add the white wine, mixing until it has evaporated.
- Add peas and mix well.
- Lower the heat and add the vegetable broth slowly by stirring continuously until the rice becomes tender and creamy.
- By the end of the process add salt, pepper, butter, the parsley sauce and mix again.
- Remove pan from heat and add the grated hard cheese, while still mixing.
- Serve right away with a Coca-Cola!