As fresh peas flood farmers' markets this April, there's no better time to make this vibrant spring risotto. The dish combines sweet English peas with fragrant mint and sharp Pecorino Romano for a plate that celebrates the season's best produce.
Start by making a simple vegetable stock with pea pods — this trick extracts maximum flavor from ingredients you'd otherwise discard. Toast arborio rice in butter and shallots before slowly ladling in the warm stock, stirring frequently to coax out the rice's natural starch and create that signature creamy texture.
Fold in blanched peas and torn mint leaves at the very end to preserve their bright color and fresh flavor. Finish with a generous handful of grated Pecorino and a drizzle of your best olive oil. This risotto pairs beautifully with a crisp Vermentino or Sauvignon Blanc.
