Once again a trip to the local market has to be an exercise in restraint as the bins and tables are bursting with beautiful local fresh produce of all kinds. But I can rarely resist picking up a bag of fresh garden peas in their pods, as the season for these always seems to be so short. I use frozen peas all year round, but there's nothing like the pop and sweet flavor of freshly shelled peas, and the methodical pace of shelling the peas is so calming besides.
I've been especially indulgent with the garden peas this year, and although many of them are left around in a snacking bowl, I also like to take advantage of their culinary possibilities. So I combined them this time with one of my favorite dishes to come up with a simple but colorful summery risotto. Studded with fresh plump peas cooked until just tender at the very end of the cooking time, and flavored with a quick pea and fresh mint and basil purée, this creamy and classic risotto is easy to prepare, requiring only attention, and makes for a stunning gourmet way to enjoy the garden pea season.
|Green Pea Risotto|
|Recipe by Lisa Turner|
Published on July 25, 2014
Simple and delicious summer risotto with fresh tender garden peas finished with a pea and herb purée
More summer green pea recipes you will like:
Warm Baby Potato and Pea Salad
Pesto and Egg Potato Salad
Spicy Mushroom Green Pea Curry
Spicy Urad Dal with Cauliflower and Peas
On the top of the reading stack: Midnight's Children
Audio Accompaniment: Eliot Sumner - Information (Trentemøller Remix)