The first step is to blanch the fresh peas so that they stay crisp and bright green. Bring a large pot of salted water to a rolling boil. Fill a large bowl with ice and cover with with water. Set aside.
Drop the peas into the boiling water and blanch for 1-2 minutes.
Remove the peas and immediately immerse in the ice bath for about 20 seconds. Drain and set aside. Note: Do NOT leave the peas in the water as they will get soggy.
In a medium pot, heat your vegetable stock over medium heat until simmering (you can also use a microwave if you're lazy like me). Remove from the heat and set aside.
In a large skillet or stockpot, melt the butter over medium heat and sauté the shallots, and garlic for about 5 minutes or until soft and fragrant.
Add in the rice and toast, stirring frequently, for about 2 minutes. Then add in the white wine to de-glaze the pan and make sure to scrape up any browned bits on the bottom of the pot.
Add in ½ cup of the warmed vegetable stock and the fresh thyme, and stir the risotto until completely absorbed, then add in another ½ cup and repeat. Continue to add in the stock ½ cup at a time until it's all absorbed and the rice is fully cooked.
Stir in the parmesan, blanched peas, and lemon juice. Then taste and add salt and pepper if needed.
Garnish the spring pea risotto with fresh herbs and lemon zest and enjoy! I also love to add some fresh spring peas and microgreens too!
Notes
This spring pea risotto is already vegetarian but you can also make it vegan by just omitting the parmesan! It’s still creamy and tasty without the cheese! But if you eat cheese then you should DEFINITELY add the cheese.Make sure to read the instructions on the rice you're using and adjust the stock as necessary! Most arborio rice uses a 1:4 ratio but sometimes it's 1:3.You can use water instead of vegetable broth/stock but your risotto will be a little less flavorful.