English Pea Risotto

My own snap peas have come and gone rather quickly due to a quick summer heat so I was excited when I found fresh English Peas at the market.  I never grow them myself but really should.  I knew exactly what I needed to make which is a summer risotto.  I tend to save risotto for colder months but the combination of fresh Summer herbs and veggies make this a great Summer meal too.

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You will need:

About 2 cups fresh peas, shelled

1.5 Cups Arborio Rice (Risotto Rice)

4 Cups Veggie Broth

2 TBSP lemon Juice

1 TBSP Lemon Zest

1 Cup Dry White Wine

1 medium onion diced

1 TBSP dried thyme

2 cloves minced garlic

2 TBSP butter

1.5 Cups grated or shredded Parmesan Cheese

Salt and Pepper to Taste

Rinse and gently boil the peas in water.  Let this simmer while cooking the rest of the meal.

Saute the onion in the butter until it's translucent, then add the garlic and thyme and continue to cook for 2 minutes.  Add the rice and add olive oil if needed.  Saute the rice for about 5 minutes.  Add 1 cup of broth to the rice at a time and stir frequently.   Continue adding the broth 1 cup at a time until the rice is al dente which can take between 20-40 minutes.  Add the cup of white wine and continue to simmer for a few minutes.

Drain the peas but retain about 1/2 cup of the cooking liquid.  Set aside a few whole peas for garnish.  In a blender, puree the peas with the water, and 1 TBSP lemon juice.  Add the puree to the rice and stir well.  Remove from the heat.

Add the Parmesan Cheese and stir well.  Add the lemon zest and the remaining  1 TBSP lemon juice. Add Salt and Pepper to taste.

Serve with some sliced summer tomatoes- salted and sprinkled with basil and olive oil.