Spring Pea Risotto with Lemon Basil Oil and Crispy Shallots

Ingredients

• •1 cup arborio rice
• •4 cups vegetable stock, warmed
• •1 cup fresh or frozen peas
• •1 small onion, finely chopped
• •2 garlic cloves, minced
• •1/2 cup dry white wine
• •1/2 cup grated Parmesan cheese
• •2 tablespoons unsalted butter
• •2 tablespoons olive oil
• •1 shallot, thinly sliced
• •1/2 cup fresh basil leaves
• •1 lemon, zested and juiced
• •Salt to taste
• •Freshly ground black pepper to taste

Instructions

1. 1

   Heat the vegetable stock in a saucepan over low heat and keep it warm throughout the cooking process.

2. 2

   In a large skillet or wide saucepan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the finely chopped onion and minced garlic, cooking until softened and translucent, about 3-4 minutes.

3. 3

   Add the arborio rice to the pan and stir to coat the grains in the oil and butter. Toast the rice for 1-2 minutes until lightly fragrant.

4. 4

   Deglaze the pan by pouring in the dry white wine, stirring constantly until the wine has mostly evaporated.

5. 5

   Begin adding the warm vegetable stock one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding the next ladle. Repeat this process until the rice is creamy and cooked to a slightly al dente texture, about 18-20 minutes.

6. 6

   While the risotto is cooking, prepare the crispy shallots. Heat the remaining tablespoon of olive oil in a small skillet over medium heat. Add the thinly sliced shallots and cook until golden brown and crispy, about 3-5 minutes. Remove and drain on a paper towel-lined plate.

7. 7

   To make the lemon basil oil, combine the fresh basil leaves, lemon zest, lemon juice, and 1 tablespoon of olive oil in a blender or food processor. Blend until smooth and season with a pinch of salt and pepper.

8. 8

   When the risotto is nearly done, stir in the fresh or thawed peas and cook for 2-3 minutes until tender and bright green. Remove the risotto from the heat and stir in the grated Parmesan cheese and the remaining tablespoon of butter. Season with salt and freshly ground black pepper to taste.

9. 9

   Serve the risotto warm, drizzled with the lemon basil oil and topped with crispy shallots. Garnish with extra basil leaves if desired.