Spring Pea Risotto with Mint, Tarragon, and Crispy Shallots
Serves 6 - 8

This festive risotto captures the essence of spring with its bright green peas and aromatic herbs. It’s a seasonal favourite! Both filling and delightfully light in flavour, this vibrant dish starts with a base of creamy risotto then is enhanced with pea pesto. It’s satisfyingly topped with crispy shallots and additional peas for added texture, flavour, and an enticing presentation.

RISOTTO INGREDIENTS:
1 onion, finely diced
4 cloves garlic
4 tablespoons unsalted butter, divided
2 tablespoons olive oil
2 cups arborio rice
1 cup dry white wine
4-5 cups vegetable broth
1/2 cup parmesan cheese, freshly grated
1/2 cup frozen peas, defrosted
1/4 teaspoon Kosher salt
1/4 teaspoon pepper

SPRING PEA PESTO INGREDIENTS:
1/2 cup frozen peas
1/4 cup Parmesan cheese
2 tablespoons pine nuts
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
1/2 cup olive oil
1/2 cup packed fresh basil leaves
About 10 fresh mint leaves
6-7 tarragon sprigs
2 tablespoons fresh lemon juice
1 small clove of fresh garlic

GARNISH:
1/4 cup vegetable oil
2 shallots, peeled and thinly sliced into rings
Lemon zest from one lemon
Fresh mint leaves

Directions:
1. Gather all of the pesto ingredients together. Be sure to thoroughly wash all of the fresh herbs! Pulse the pesto ingredients together in a food processor. Taste test the pesto, and adjust the salt and pepper accordingly. If needed, add more olive oil for a thinner consistency. Enjoy the pesto immediately, or keep covered and refrigerated (or even frozen) until ready to use.

2. In a large Dutch oven over medium-high heat, sauté the onions and garlic in a blend of 2 tablespoons of butter and the olive oil until translucent. Add the arborio rice and stir until coated. Then, add the white wine and continue to stir until it is fully absorbed.

3. Meanwhile, in a separate soup pot, bring the broth to a simmer. Reserve one cup of broth into a separate bowl or measuring cup.

4. Once the wine is absorbed into the rice, slowly add 1-2 ladles of warmed broth to the pot of rice and bring to a low simmer. While keeping the broth warm, continue to slowly add the broth to the rice one ladle at a time. Stir continuously, and allow the broth to become absorbed between broth additions. Season with Kosher salt and pepper. Taste test the risotto to ensure adequate amounts of salt and pepper according to your taste. When the risotto is al dente, add 1 more ladle of the broth, stir, and turn the heat down to low. Stir in the remaining 2 tablespoons of butter, Parmesan cheese, peas, and 2/3 cup of the pesto. Continue to stir until combined.

5. While the risotto cooks, in a small saucepan over medium-high heat, heat the vegetable oil and shallots until the oil begins to bubble, about 5 minutes. Reduce the heat to low and cook for another 4-5 minutes, or until the shallots are golden brown. Use a slotted spoon to remove the shallots from the oil, and let them drain on a paper towel-lined plate.

6. Top with the lemon zest, mint, and crispy shallots. Serve hot.