Pea Pesto Risotto

Pea Pesto Risotto is the side dish for the start of Spring. Bursting with fresh and flavorful Pesto, Petite Peas and Lemon will make this Risotto will be a dish your family and friends request over and over. Serve this Risotto as a side with your favorite protein or pile more vegetables inside for a vegetarian meal. Enjoy!

Hypoallergenic Ingredients

Pesto Pea Risotto is (mostly) made with allergy-friendly ingredients. Furthermore, this risotto is made with Arborio Rice, which is gluten-free, Organic vegetables, Chicken Stock (or Bone Broth), butter, and cheese. If you have a dairy allergy, you can easily substitute dairy cheese for dairy-free cheese and/or use goat cheese instead. In conclusion, Pea Pesto Risotto is (mostly) allergy-friendly and a delicious side dish for the Spring.

Pea Pesto Risotto Ingredients

• Shallot, Diced
• Garlic Clove, Minced
• Olive Oil
• Lemon, Juiced
• Frozen Petite Peas
• Spinach Walnut Pesto or Spinach Pistachio Pesto
• Arborio Rice
• Stock or Bone Broth (Chicken or Vegetable)
• Pinot Grigio
• Parmesan Cheese

Crafting the Pea Pesto Risotto

1. First, in a Nonstick All-Clad Pot, heat the oil over medium heat.
2. Next, add the diced shallot and minced garlic. Season with salt and pepper.
3. Then, cook the shallot and garlic for about 2 minutes, and add the Arborio Rice.
4. Next, toast the rice for about 2 minutes, and then add in the white wine (optional) and the first cup of chicken stock.
5. Then, bring the mixture to a boil over medium heat and stir until almost all of the liquid is absorbed.
6. Next, add another cup of chicken stock. Again, bring the mixture to a boil and stir the rice until almost all of the liquid is absorbed.
7. Then, pour in your last cup of chicken stock. Bring the mixture to a boil and stir the rice until half of the liquid is absorbed.
8. Next, add the pesto and frozen petite Peas, and Lemon juice, and stir.
9. Then, when almost all of the liquid is absorbed, add the Parmesan Cheese and stir to combine.
10. Finally, season the top with salt and pepper and serve hot.

First, toast the Shallots, Garlic, and Rice

Next, add the Liquid (Broth or Stock)

Then, bring to a Boil and Stir

Next, add the Frozen Peas

Then, add the Pesto

Next, add the Cheese

Finally, Stir to Combine and Serve

Ways to Serve the Risotto

Pea Pesto Risotto is a Spring-time side dish that is easily paired with a variety of proteins.

• Serve this risotto underneath grilled, baked, or sauteed Chicken Breast, Shrimp, Scallops, or Salmon seasoned with Trader Joe’s Green Goddess Seasoning.
• Add extra fresh springtime vegetables to this risotto to make it a more vegetarian-friendly main course.
• Use the leftover Pea Pesto Risotto for Risotto Cakes and more!

Recommended Products

Pea Pesto Risotto

Yield: 4 Cups

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Pea Pesto Risotto is the side dish for the start of Spring. Bursting with fresh and flavorful Pesto, Petite Peas and Lemon will make this Risotto will be a dish your family and friends request over and over. Serve this Risotto as a side with your favorite protein or pile more vegetables inside for a vegetarian meal. Enjoy!

Print

Ingredients

• 1/2 Shallot, Diced
• 1 Garlic Clove, Minced
• 1 tsp. Olive Oil
• 1/2 Lemon, Juiced
• 1 Bag of Frozen Petite Peas (Fresh Peas if Available)
• 1/2 c. Spinach Walnut Pesto or Spinach Pistachio Pesto
• 1 c. Arborio Rice
• 3 c. Stock or Bone Broth (Chicken or Vegetable)
• 1/2 c. Pinot Grigio (Optional)
• 1 c. Parmesan Cheese

Instructions

1. First, in a Nonstick All-Clad Pot, heat the oil over medium heat.
2. Next, add the diced shallot and minced garlic. Season with salt and pepper.
3. Then, cook the shallot and garlic for about 2 minutes, and add the Arborio Rice.
4. Next, toast the rice for about 2 minutes, and then add in the white wine (optional) and the first cup of chicken stock.
5. Then, bring the mixture to a boil over medium heat and stir until almost all of the liquid is absorbed.
6. Next, add another cup of chicken stock. Again, bring the mixture to a boil and stir the rice until almost all of the liquid is absorbed.
7. Then, pour in your last cup of chicken stock. Bring the mixture to a boil and stir the rice until half of the liquid is absorbed.
8. Next, add the pesto and frozen petite Peas, and Lemon juice, and stir.
9. Then, when almost all of the liquid is absorbed, add the Parmesan Cheese and stir to combine.
10. Finally, season the top with salt and pepper and serve hot.

Nutrition Information:

Yield: 8 Serving Size: 1/2
Amount Per Serving: Calories: 241Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 16mgSodium: 497mgCarbohydrates: 18gFiber: 2gSugar: 3gProtein: 11g