Spring Pea Risotto is one of those dishes that marks the shift in seasons at our table. Lighter, brighter, and full of fresh flavor, it’s the kind of meal that feels just right as the days get longer and everything starts to come back to life. Simple ingredients, handled with care, coming together into something comforting but not too heavy.
This recipe starts with arborio rice slowly cooked with warm broth, building that classic creamy texture one ladle at a time. Shallots and garlic create a soft, aromatic base, while a splash of Sauvignon Blanc adds freshness and balance. Sweet spring peas, lemon, and parmesan bring everything together, finished with basil for a clean, vibrant touch.
We love pairing this with our Sauvignon Blanc. Its brightness and crisp character complement the richness of the risotto while lifting the fresh flavors of peas and citrus.
It’s the kind of dish meant for an open table, shared plates, and easy conversation.
Ingredients:
- 1 cup arborio rice
- 1 ½ cups fresh peas
- 2 tablespoons salted butter & swirl of oil
- 1 large shallot, diced
- 4 cloves garlic, chopped
- ½ cup Michael Pozzan Sauvignon Blanc
- 4 cups chicken stock
- ½ – 1/3 cup fresh grated parmesan cheese
- 1 tablespoon lemon zest
- 2 teaspoons lemon juice
- 1–2 tablespoons fresh chopped basil
Instructions:
Blanch the peas by adding them to salted boiling water for about 2 minutes, then transfer immediately to an ice bath. Drain and set aside.
In a separate pot, keep the chicken stock warm, just under boiling.
In a large skillet, heat butter and oil over medium heat. Sauté shallots and garlic for 3–5 minutes until softened and fragrant. Add the arborio rice and cook for another 2–3 minutes, allowing it to lightly toast.
Pour in the Sauvignon Blanc to deglaze the pan. Once it begins to reduce, start adding the warm chicken stock about ½ cup at a time, stirring continuously. Let the rice absorb the liquid before adding more.
Continue this process until all the stock is used and the rice is tender and creamy.
Stir in the peas, lemon juice, and parmesan cheese. Season with salt and pepper to taste.
Plate and finish with lemon zest, fresh basil, and an extra sprinkle of parmesan if desired.
Serve with a glass of Sauvignon Blanc and enjoy the season at the table.
Suggested Pairing:
Napa Valley Sauvignon Blanc
