Spring Onion, Snap Pea and Parmesan Risotto

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Chef Deanna’s recipe is spring in a bite… add your favorite spring veggies for a delicious and easy dish.

Spring Onion, Snap Pea and Parmesan Risotto

Course Main Course, Main Dishes, Side Dish
Servings 8 people


  • 8 ounces peas
  • 1 ounces dried morel mushrooms
  • 2 tablespoons MTOO GREMOLATA OLIVE OIL
  • 4 spring onions sliced, green and white parts separated
  • 2 cloves garlic
  • 1 cup arborio rice
  • 5 cups unsalted chicken stock divided
  • ½ cup grated parmesan cheese
  • 2 tablespoons crème fraiche
  • 1 bunch mint


  • Preheat the oven to 350
  • Bring a medium pot of salted water to a boil over high heat. Blanch the peas for 1-2 minutes until bright green. Remove to a bowl of ice water to stop the cooking. Take 2 cups of the water and place in a small bowl with the dried morel mushrooms. Let the mushrooms soak for 10 minutes. Remove the peas from the ice water and slice on the diagonal into 3-4 strips, set aside. Remove the mushrooms from the water and roughly chop, set aside.
  • In a dutch oven, heat the gremolata oil over medium high heat. Add the chopped mushrooms, white parts of the spring onions, and the garlic. Sauté until just fragrant, 1-2 minutes. Add the spice mixture and the arborio rice and sauté until the rice begins to turn translucent, 3-4 minutes. Deglaze the pan with the grapefruit balsamic, let it simmer until the pan is almost dry. Add 4 cups of the stock, cover and place in the preheated oven for 45 minutes until most of the liquid is absorbed.
  • Remove from the oven. Stir in the remaining stock, parmesan cheese, crème fraiche, reserved snap peas, green parts of the spring onions and mint.
  • Taste for seasoning and serve hot.
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