pea purée, marscapone, spring vegetables, charred leeks, whipped herb ricotta, crispy guanciale

In a skillet, cook the guanciale over medium heat until crispy. Remove and set aside on paper towels.

Cook the Guanciale

In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent. Stir in minced garlic and cook for an additional minute.

Sauté Aromatics

Add Arborio rice to the pot and cook, stirring frequently, for about 2 minutes until the rice is lightly toasted.

Toast the Rice

Pour in the white wine and cook until mostly evaporated. Gradually add warm vegetable broth, one ladle at a time, stirring frequently, until the rice is creamy and al dente, about 18-20 minutes.

Add Wine and Broth

In the last 5 minutes of cooking, add asparagus, sugar snap peas, and peas to the risotto.

Incorporate Vegetables

Remove from heat and stir in mascarpone cheese, season with salt and pepper to taste.

Finish with Mascarpone

In a blender, combine the peas, lemon juice, salt, and olive oil. Blend until smooth and creamy. Adjust seasoning if necessary.

Make the Pea Purée

In a bowl, mix ricotta cheese with chopped herbs, salt, and pepper until smooth and fluffy.

Whip the Herb Ricotta

Spoon the risotto onto plates. Drizzle with pea purée and dollop with whipped herb ricotta.

Plate the Risotto

Top with charred leeks, crispy guanciale, and fresh herbs. Serve immediately.

Garnish

Arborio rice

Vegetable broth

Onion, finely chopped

Garlic, minced

Olive oil

White wine

Salt

Black pepper

Asparagus, chopped

Sugar snap peas, trimmed

Peas, fresh or frozen

Charred leeks, sliced

Lemon juice

Ricotta cheese

Fresh herbs (basil, chives, or parsley), chopped

Guanciale, diced

Mascarpone cheese

Fresh herbs for garnish

spring risotto

Make Spring Risotto Recipe in just 1h . pea purée, marscapone, spring vegetables, charred leeks, whipped herb ricotta, crispy guanciale

Spring Risotto Recipe

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